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Roasted eggplant is a delicious and versatile ingredient ready in 30 minutes. Learn how to roast eggplant perfectly every time and use it in various recipes.
Roasting eggplant is an essential skill for anyone who loves Middle Eastern and Mediterranean cuisine. In this guide, you’ll learn everything from selecting the right eggplant to different ways to use roasted eggplant in your cooking.
Growing up in the Middle East, eggplant was a staple in many of my favorite dishes. From stuffed eggplants and Persian eggplant soup to the best Middle Eastern eggplant recipe, I love all the delicious dishes one can make with this versatile vegetable. Today, I’m focusing on a fundamental technique: how to roast eggplant perfectly every time.
Some of the best ways to enjoy roasted eggplant include creamy dips like mutabal, baba ganoush, and melitzanosalata, crispy fried eggplant as a side, or easy eggplant lasagna. Whether you’re making a flavorful appetizer or a satisfying main dish, roasted eggplant is a must-have ingredient in your kitchen.
What Kind of Eggplant to Use
To roast an eggplant in the oven, first of all, ensure you have the right eggplant for roasting.
Depending on the recipe, I usually go for globe, Italian, or Chinese eggplant for roasting. These eggplants have bright flesh and are very juicy, which makes them perfect for roasting.
If roasting Italian or globe eggplants, you can roast them sliced, cubed, or halved. However, if you’re planning to roast Chinese eggplants, simply halve them since they’re quite thin.
Make sure the eggplant is not mushy on the outside and doesn’t have soft brown spots. The perfect eggplant has a firm and shiny skin and feels heavy for its size.
Salting the Eggplant
I recommend salting the eggplant before roasting or frying. It is a crucial step, as it helps remove excess moisture and reduces any potential bitterness. This process also improves the eggplant’s texture, making it less spongy and more flavorful when cooked.
To salt the eggplants, sprinkle some pink or kosher salt over the cut, cubed, or sliced pieces. Let them sit for 30 minutes until they release some of their liquid. This is known as “sweating.” Afterward, rinse the eggplant under cold water to remove excess salt, then pat it completely dry with a paper towel. Drying is crucial to ensure the eggplant roasts properly instead of steaming. Once prepped, proceed with the recipe as directed for the best results.
How to Roast an Eggplant in the Oven
Step 1: Prepare the Baking Sheet
Line a baking sheet with aluminum foil and lightly grease it with cooking spray or a drizzle of olive oil.
Step 2: Score the Eggplant
Wash and pat dry the eggplant with paper towels. Then, cut the eggplants in half lengthwise. Using a sharp knife, score the flesh in a diamond pattern; be careful not to pierce the skin. Cutting the diamond inside the eggplant is an optional step, but it will help the eggplant to roast evenly, especially if it’s large.
Step 3: Salt and Sweat the Eggplant
Sprinkle kosher salt on both sides and let the eggplants rest for 30 minutes on a baking sheet or in a colander. This process helps draw out excess moisture and reduces bitterness. After 30 minutes, rinse the eggplants under cold water and pat them dry with a paper towel.
Step 4: Season and Arrange for Roasting
Brush some olive oil on the cut side of each eggplant half. Place them cut side down on the prepared baking sheet.
Step 5: Broil to Perfection
Broil for 20–30 minutes until the skin is wrinkled and the flesh is tender and fully cooked. Rotate it every ten minutes to ensure it cooks evenly.
Step 6: Serve or Use in Recipes
After it has cooled enough to handle, remove it from the oven. Peel off the skin or scoop out the flesh. Since the eggplant is fully roasted, the skin comes off easily.
How To Roast Eggplant Cubes
Step 1: Preheat and Prepare the Baking Sheet
Preheat the oven to 375°F. Line a baking sheet with aluminum foil and coat with cooking spray or olive oil.
Step 2: Cube the Eggplant
Cut the eggplant into 1-inch cubes. There’s no need to peel the skin unless preferred.
Step 3: Salt and Drain Excess Moisture
Place the eggplant cubes in a colander set over a bowl. Sprinkle with salt and let them sit for 30 minutes to sweat. Rinse under cold water, then pat dry with a paper towel to remove excess moisture.
Step 4: Season and Roast
Drizzle the eggplant cubes with olive oil, tossing to coat evenly. Spread them in a single layer on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway, until golden brown and tender.
Ways to Use Roasted Eggplant
You can make different recipes using roasted eggplants. Personally, I’m a huge fan of middle eastern eggplants with tahini sauce. You can also blend roasted eggplant into dips like baba ganoush or mutabal.
If you’re making roasted cubed eggplants, toss them into pastas, salads, or even as a topping for pizzas. It also makes a delicious side dish served with some Middle Eastern tahini sauce, yogurt sauce, or goat cheese. You can also incorporate it into stews and curries for a rich, smoky depth like eggplant caponata and vegan eggplant chickpea stew.
Storage and Make-Ahead Tips
Roasted eggplant stores well and can be prepped in advance for easy meal planning. Once cooled, store it in an airtight container in the fridge for up to 3 days. If you’ve roasted eggplant halves, you can scoop the flesh out, transfer it to an airtight container, and refrigerate for up to 3 days.
To freeze, place roasted eggplant halves or cubes in a single layer on a baking sheet until solid, then transfer them to freezer bags for up to 2 months. To use, thaw the eggplant in the fridge overnight and then use it in your preferred recipe. Always peel the skin of halved eggplants.
Reheat in the oven at 350°F until warmed through or use directly in stews, dips, and casseroles.
For make-ahead prep, you can salt and sweat the eggplant in advance, then store it in the fridge until ready to roast. This helps save time and enhances its texture and flavor.
Frequently Asked Questions
I don’t peel eggplant before roasting because in younger and smaller eggplants, the skin is completely edible. For this roasting method, I leave the skin on because eggplant has a very tender flesh that might burn if it’s broiled directly, therefore, I peel the eggplant after it’s roasted.
Yes, you can roast eggplant without oil. Simply place the eggplant halves, slices, or cubes on a lined baking sheet and roast them in the oven at 400°F until tender and caramelized. Roasting without oil reduces calories while still giving the eggplant a rich, smoky flavor.
Yes. This is a basic recipe you can easily enhance with your favorite spices. Add turmeric, paprika, cayenne pepper, oregano, rosemary, or thyme for flavor.
More Eggplant Recipes
Persian Recipes
Stuffed Eggplant with Lamb and Walnuts
Mediterranean recipes
Greek Eggplant Moussaka Recipe
Noindexed
Stuffed Eggplant Parmesan
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Roasted Eggplant Recipe
Instructions
To Roast Eggplant Halves
- Line a baking sheet with aluminum foil and coat it with cooking spray.
- Cut the eggplants in half lengthwise. Cut diamonds in the eggplant using a sharp knife. Make sure not to cut into the skin of the eggplant.
- Sprinkle the kosher salt on the eggplants and let them sit on a baking sheet or in a colander for 30 minutes to sweat. Then, rinse under cold water and dry with a paper towel.
- Brush the cut side with olive oil and place the eggplants cut side down on the baking sheet.
- Place the baking sheet about 5 inches below the broiler and turn the broiler on to high.
- Broil the eggplant for 20 to 30 minutes until the skin is wrinkled and the eggplant is fully cooked and tender.
- Peel the skin off and serve the eggplant with tahini sauce or use it in your desired recipe.
To Roast Eggplant Cubes
- Preheat the oven to 375℉ and line a baking sheet with aluminum foil and coat with cooking spray.
- Cut the eggplant into 1-inch cubes and place them in a colander placed over a bowl. There is no need to peel the eggplant.
- Sprinkle some salt on the eggplants and let them sit for 30 minutes to sweat. Rinse and pat dry with a paper towel. Drizzle the olive oil over the cubed eggplants and add salt.
- Transfer the eggplant cubes to a lined baking sheet and roast in the oven for 20-25 minutes until fully cooked. You can use cubed eggplant in various recipes, such as eggplant caponata and vegan eggplant chickpea stew.
Video
Notes
- The most important step in making the perfect roasted eggplant is to select the perfect eggplant. The eggplant you select needs to be heavy with a tight skin and without any brown or soft spots.
- You can use Italian eggplant, globe eggplant, or Chinese eggplant for roasting.
- This is a basic recipe that you can jazz up easily with your favorite spices. Add turmeric, paprika, cayenne pepper, oregano, rosemary, or thyme for more flavor.
- For crispy roasted eggplant, slice the eggplant rather than cut it into halves or cubes. Brush well with olive oil and flip once halfway to make sure it’s crispy on both sides. You can also turn on the broiler for a few minutes as well but make sure to keep a close eye.
- Cubed or sliced roasted eggplant can last up to 3 days in the fridge in an airtight container. If you’ve roasted eggplant halves, you can scoop the flesh out, transfer it to an airtight container, and refrigerate for up to 3 days.
- To freeze, place roasted eggplant halves or cubes in a single layer on a baking sheet until solid, then transfer them to freezer bags for up to 2 months. To use, thaw the eggplant in the fridge overnight and then use it in your preferred recipe. Always peel the skin of halved eggplants.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a super easy, no fuss way to get perfectly roasted eggplant. 5 stars all the way!
Your roasted eggplants look amazing. I love making this for dinner for my family. I will give your recipe a try.
We loved this for dinner and will definitely make it again.
This was so easy and delicious. We will definitely make it again!
Thanks so much for sharing this roasted eggplant recipe! It looks so delicious. I love roasted eggplant and love using it once its roasted to make eggplant dip!