Lemon and Coriander Eggplant Recipe

Ingredients:

• 1 large eggplant
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon honey
• 2 teaspoons ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh coriander (cilantro) leaves

Instructions:

1. Preheat your oven to 200°C/180°C fan/gas mark 6.
2. Wash the eggplant and cut it into 1/2-inch thick slices, making sure to remove the stem and end pieces.
3. In a small mixing bowl, whisk together the olive oil, garlic, lemon juice, honey, ground coriander, salt, and black pepper.
4. Place the eggplant slices on a baking sheet lined with parchment paper. Brush each slice with the lemon and coriander mixture on both sides.
5. Bake the eggplant for 20-25 minutes, flipping it over once halfway through the cooking time, or until it is browned and tender.
6. Serve the eggplant hot, garnished with fresh coriander leaves.

Verdict:

This Lemon and Coriander Eggplant recipe is a healthy, delicious, and easy-to-prepare vegetarian dish. The combination of lemon and coriander adds a zesty twist to the mild eggplant flavour, making it a perfect side dish for any meal.

Serving Suggestions:

This dish is best served hot, straight from the oven, and can be paired with a variety of main dishes. It is a great side dish for grilled meats, tofu, or other vegetables. It can also be served with rice or quinoa for a complete and satisfying meal.