Here is an easy roasted eggplant recipe that you can make at home. Learn how to roast eggplants perfectly in the oven with my tips and tricks.
Having been born and raised in the Middle East, I love eggplant recipes. 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 going to show you one of the basics: how to roast eggplant. Once you learn how to roast an eggplant, you can use it in many different dishes.
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About this recipe
Eggplant is such as delicious and versatile vegetable that can be used in so many different recipes. Some of the most essential eggplant recipes we've posted to date include baba ganoush and melitzanosalata, both delicious starters, and a super-easy eggplant lasagna dinner.
Being able to successfully roast eggplants in the oven is an essential skill for Mediterranean cooking. In this post you'll find everything you need to know about roasting eggplants from what kind of eggplant to use to different uses for roasted eggplant, so keep on reading!
What kind of eggplant to use
To roast eggplant in the oven, first of all you must make sure you have the right eggplant for roasting. You want an eggplant that has enough flesh inside and is fresh. Make sure the eggplant is not mushy on the outside or doesn't have soft brown spots. The perfect eggplant has a firm and shiny skin and feels heavy for its size. Learn more about different types of eggplant on Kitchn.
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, cubes or halved. However, if you're planning to roast Chinese eggplants you can simply halve them since they're quite thin.
Procedure for oven roasting
Wash and pat dry the eggplant with paper towels, then slice it in half lengthwise and cut diamonds inside the eggplant, making sure you're not cutting into the skin.
Brush some olive oil on the cut side of the eggplant and sprinkle with salt and some garlic powder. Place the eggplant on a baking sheet, cut side down and place it in the oven. Broil for about 20 to 30 minutes, rotating every ten minutes to cook evenly.
Once the eggplant is completely roasted, take it out of the oven and start peeling the skin. Because the eggplant is completely roasted, the skin peels off very easily.
Cutting the diamond on the skin is an optional step, but it will help the eggplant to roast evenly, especially if it's a large eggplant.
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.
Salting the eggplant isn't always necessary unless it's for frying. Salting will bring out excess water which results in absorbing less oil while frying. You can check out my directions for fried eggplant for more information. For this recipe you don't need to salt the eggplant in advance. If salting the eggplants, you can use kosher salt, sea salt or even table salt.
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.
Absolutely. Simply peel the skin and mash the eggplant. Freeze them in freezer bags for up to two months. To use, thaw the eggplant in the fridge overnight and then use it in your preferred recipe.
Roasted eggplant cubes
Another way to roast an eggplant is to cube it. Cut the eggplant into 1-inch cubes and place them in a large bowl. Drizzle a little olive oil over the cubed eggplants and then add salt and pepper. Transfer the eggplant cubes to a lined baking sheet and roast in the oven at 375F for 20-25 minutes until fully cooked. You can use cubed eggplant in various recipes, such as eggplant caponata.
Using your eggplant
You can make different recipes using roasted eggplants. Personally, I'm a huge fan of mirza ghasemi - Persian eggplant and tomatoes. You can also make dips such as baba ganoush. If you're making roasted cubed eggplants, you can add them to pastas, salads or pizzas as well. It also makes a delicious side dish served with some middle eastern tahini sauce, yogurt sauce or goat cheese.
Notes and tips
- If you're worried about the eggplants being bitter, you can salt them before roasting them. To salt the eggplants, sprinkle some pink or kosher salt on the eggplants (cut, cubed or sliced) and let them sit for 20 minutes until they "sweat". Wash under cold water and dry completely using paper towel. Proceed with the recipe as instructed to roast the eggplants.
- 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.
- This is a basic recipe that you can easily enhance 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.
Looking for more eggplant recipes?
- Kashke bademjan (Persian eggplant dip)
- Eggplant sumac meatballs
- Stuffed eggplant parmesan
- Greek eggplant moussaka recipe
- Hash browns eggplant casserole
Step-by-Step Recipe
Roasted Eggplant Recipe (How to roast an eggplant)
Ingredients
- 2 eggplants
- 4 tbsp olive oil
- ½ tsp salt
Instructions
- Line a baking sheet with aluminum foil. 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.
- Brush the cut side with olive oil and sprinkle salt on it.
- Place the eggplants cut side down on the baking sheet.
- Place the baking sheet about 5 inch below the broiler and turn the broiler on to high.
- Broil the eggplant for about 20-30 minutes until the skin is burned and the eggplant is fully cooked.
- Peel the skin off and serve the eggplant.
Video
Notes
- If you're worried about the eggplants being bitter, please salt them before roasting them. To salt the eggplants, sprinkle some pink or kosher salt on the eggplants (cut, cubed or sliced) and let them sit for 20 minutes until they "sweat". Wash under cold water and dry completely using paper towel. Proceed with the recipe as instructed to roast the eggplants.
- 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.
- 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.
