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One of my favorite simple roasted vegetables is eggplant, by far – it is simple to prepare, and with just a bit of olive oil and some seasonings, my Roasted Eggplant recipe is a simple side you’ll actually enjoy tucking in to.
This simple recipe can also be used in place of frying eggplant in Sabich sandwiches or topped with Skhug or Tahini sauce.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
How to Roast Eggplant
To roast eggplant, you’ll need the following ingredients:
- Eggplants: Mild and earthy; tender inside with caramelized edges; absorbs seasonings and provides a versatile base.
- Olive Oil: Rich and fruity; ensures even roasting, prevents drying, and enhances flavor.
- Salt: Enhances flavor, balances bitterness, and draws out moisture for better roasting.
- Black Pepper: Adds mild heat and earthiness; elevates the savory profile.
- Garlic Powder: Bold and aromatic; delivers consistent savory umami flavor.
- Smoked Paprika (optional): Smoky, sweet, and slightly spicy; adds depth and unique flavor.
- Fresh Herbs (garnish): Bright and fresh; balances richness and adds visual appeal.
- Lemon Juice or Balsamic Glaze (optional): Adds brightness or tangy sweetness; balances richness and enhances complexity.
Once you’ve gathered your ingredients, you will use the following process:
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Eggplant: Wash the eggplants and cut them into ½-inch rounds or 1-inch cubes for even roasting. If desired, sprinkle the pieces with salt and let them sit for 20–30 minutes to draw out bitterness. Rinse and pat dry.
- Season the Eggplant: Place the eggplant pieces in a large bowl. Drizzle with olive oil, then add salt, pepper, garlic powder, and smoked paprika (if using). Toss until evenly coated.
- Arrange on Baking Sheet: Spread the eggplant in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.
- Roast the Eggplant: Roast in the preheated oven for 25–30 minutes, flipping the pieces halfway through. The eggplant should be golden brown and tender.
- Finish and Serve: Remove from the oven and transfer to a serving dish. Drizzle with lemon juice or balsamic glaze, if desired, and garnish with fresh herbs. Serve warm as a side dish, salad topping, or part of a main course.
Tips to Perfect Roasted Eggplant
Choose the Right Eggplant: Look for firm, glossy eggplants with smooth skin and no bruises. Smaller or medium-sized eggplants tend to have fewer seeds and a milder flavor.
Salt to Remove Bitterness: Slice or cube the eggplant, sprinkle with salt, and let it sit for 20–30 minutes. This draws out excess moisture and any bitterness. Rinse and pat dry before roasting.
Cut Evenly: Slice or cube the eggplant into similar-sized pieces for even cooking. Thick slices are great for soft and creamy textures, while smaller cubes roast faster and get crispier.
Use Enough Oil: Eggplant acts like a sponge, so coat it generously with olive oil to help it roast properly and avoid drying out. Toss well to ensure even coverage.
Season Generously: Beyond salt and pepper, add garlic powder, smoked paprika, cumin, or your favorite herbs for extra flavor. A sprinkle of Parmesan or nutritional yeast before serving adds a cheesy finish.
Use High Heat: Roast at 400–425°F (200–220°C) to ensure the eggplant caramelizes and gets crispy on the outside while staying tender inside.
Avoid Overcrowding the Pan: Spread the eggplant in a single layer with space between the pieces. Overcrowding traps steam, preventing crisping.
Flip Halfway: Turn or toss the eggplant pieces halfway through cooking to ensure even browning on all sides.
Add Fresh Herbs After Roasting: Garnish with fresh parsley, basil, or cilantro after roasting to brighten the dish and add a fresh, aromatic touch.
Finish with Acid or Sweetness: A drizzle of lemon juice, balsamic glaze, or a touch of honey after roasting enhances the flavors and balances the richness.
Check Doneness: The eggplant is ready when it’s golden brown on the outside and soft, creamy, and slightly caramelized inside. This usually takes 25–30 minutes.
FAQs
Any type of eggplant can be roasted, including globe (American), Italian, Japanese, or Chinese varieties. Smaller, thinner-skinned varieties like Japanese or Chinese eggplants tend to be sweeter and less bitter.
Peeling is optional. The skin becomes tender when roasted, especially on smaller eggplants. However, if the skin is thick or you prefer a softer texture, you can peel it.
Olive oil is commonly used for roasting eggplant due to its flavor, but any neutral oil like avocado or grapeseed oil works too.
Yes! Use parchment paper or a non-stick baking mat, and season with spices or a light mist of cooking spray for a healthier option.
Yes! Store roasted eggplant in an airtight container in the fridge for up to 3–4 days. Reheat in the oven or enjoy cold in salads and dips.
Yes, roasted eggplant freezes well. Let it cool completely, then store in an airtight freezer-safe container for up to 3 months. Defrost and reheat as needed.
Overcrowding the baking sheet or using too much oil can make eggplant soggy. Ensure even spacing and toss lightly in oil.
What to Serve With Roasted Eggplant
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Roasted Eggplant
Equipment
Ingredients
- 2 medium eggplants, sliced into ½-inch rounds or cubed
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika, optional
- Fresh herbs, like parsley or basil for garnish
- Lemon juice or balsamic glaze for finishing, optional
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Wash the eggplants and cut them into ½-inch rounds or 1-inch cubes for even roasting. If desired, sprinkle the pieces with salt and let them sit for 20–30 minutes to draw out bitterness. Rinse and pat dry.
- Place the eggplant pieces in a large bowl. Drizzle with olive oil, then add salt, pepper, garlic powder, and smoked paprika (if using). Toss until evenly coated.
- Spread the eggplant in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.
- Roast in the preheated oven for 25–30 minutes, flipping the pieces halfway through. The eggplant should be golden brown and tender.
- Remove from the oven and transfer to a serving dish. Drizzle with lemon juice or balsamic glaze, if desired, and garnish with fresh herbs. Serve warm as a side dish, salad topping, or part of a main course.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
