Roasted Eggplant with Herbed Goat Cheese and Lemon Confit

Name: Roasted Eggplant with Herbed Goat Cheese and Lemon Confit
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 medium eggplants (about 600g), sliced into 1cm rounds; 3 tbsp olive oil, divided; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 150g goat cheese, softened; 2 tbsp fresh flat-leaf parsley, finely chopped; 1 tbsp fresh chives, finely chopped; 1 preserved lemon (about 50g), rind rinsed and finely diced; 1 small garlic clove, minced; 1 tsp lemon zest (from 1 lemon); 1 tbsp fresh lemon juice; 1 tbsp toasted pine nuts; Fresh parsley sprigs, for garnish

Tender roasted eggplant slices topped with creamy herbed goat cheese and bright lemon confit, finished with fresh parsley for a vibrant, French-inspired warm-weather dish.

Prep20 minCook35 minTotal55 minServes4Difficultymedium

Method

How to make it

01
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
02
Arrange the eggplant slices on the baking sheet in a single layer. Brush both sides with 2 tablespoons of olive oil, then season with kosher salt and black pepper.
03
Roast the eggplant in the oven until golden and tender, about 25–30 minutes, flipping halfway through for even browning.
04
While the eggplant roasts, prepare the herbed goat cheese: In a bowl, combine the goat cheese, chopped parsley, chives, minced garlic, lemon zest, lemon juice, and diced preserved lemon. Mix until smooth and evenly blended.
05
When the eggplant is done, transfer the slices to a serving platter while still warm.
06
Spread a generous tablespoon of the herbed goat cheese mixture on each eggplant slice.
07
Drizzle the remaining 1 tablespoon of olive oil over the topped slices and sprinkle with toasted pine nuts.
08
Garnish with fresh parsley sprigs and serve warm or at room temperature.

From the editor

Cooking tips

For a less tangy preserved lemon flavor, rinse the lemon rind under cold water before dicing to soften the intense saltiness.
If fresh preserved lemon isn’t available, substitute with 1 teaspoon of finely grated lemon zest and 1 teaspoon capers for a similar brightness.
Roast eggplant slices on a wire rack set over the baking sheet to encourage even browning and prevent sogginess.
Store leftover herbed goat cheese tightly covered in the fridge for up to 3 days; bring to room temperature before serving to soften.

Published August 22, 2026