Roasted Garlic Eggplant with Garlic Butter

Glazed roasted eggplant served over fluffy white rice with seasoned lentils, garnished with chopped herbs and chilli flakes in a white bowl on a wooden surface.

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Roasted Garlic Eggplant with Garlic Butter

This roasted garlic eggplant is smothered in a creamy garlic butter spread with vegan parmesan, parsley, and chili flakes. Tender, garlicky, and served over warm rice and lentils for the perfect easy vegan dinner.

Course Main Course

Cuisine Mediterranean

Keyword Afghan eggplant recipe, Easy Vegan Dinner, garlic butter eggplant, mediterranean recipe, roasted garlic eggplant, vegan eggplant

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings servings

Calories 1161kcal

Ingredients

For the roasted garlic butter:

2-3 heads garlic peeled, about 25-30 cloves
1/2 cup extra virgin olive oil
3 tbsp vegan butter
1 tbsp tomato paste
1/4 cup vegan parmesan finely grated
1/4 cup fresh parsley finely chopped
1-2 tsp red pepper flakes
Salt and freshly ground black pepper to taste

For the eggplants:

3 medium eggplants halved, lengthwise
1-2 tbsp olive oil for brushing
Salt and pepper

For serving:

2 cups cooked basmati or jasmine rice
1 cup cooked green or brown lentils
Extra parsley and lemon wedges to finish

US Customary - Metric

Instructions

Roast the garlic. Preheat the oven to 350°F (175°C). Add the peeled garlic cloves to a small pot or baking dish and pour over the olive oil so the cloves are mostly submerged. Cover with a lid or foil and roast for about 30 minutes, until the cloves are soft and lightly golden.
Build the spread. Transfer the roasted garlic to a bowl along with a few spoonfuls of the infused oil. Add the vegan butter, tomato paste, vegan parmesan, chopped parsley, red pepper flakes, salt, and pepper. Mash with a fork and mix until you have a thick, spreadable paste.
Increase the oven temperature to 400°F (200°C).
Prep the eggplants. Halve the eggplants lengthwise and score the cut surface in a deep crosshatch pattern, without cutting through the skin. Place cut-side up on a parchment-lined baking tray. Brush lightly with olive oil and season with salt and pepper.
Spread. Spoon the roasted garlic butter generously over the cut surface of each eggplant half, pressing it down into the scored grooves.
Bake. Transfer the tray to the oven and bake for 35-40 minutes, until the eggplants are completely tender all the way through and the tops are golden.
Serve. Plate a generous spoonful of warm rice and lentils on each plate. Set a roasted garlic eggplant half on top. Finish with extra parsley, a final pinch of chili flakes, and a squeeze of lemon.

Notes

For the best results, do not rush the garlic-roasting step. Slow-roasting in oil is what mellows and sweetens the cloves. The garlic-infused oil left in the dish is liquid gold. Save it for drizzling, salad dressings, or toast.

Nutrition