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5 from 7 votes

Roasted Eggplant Recipe (How to roast an eggplant)

Roasted eggplant is tasty, versatile and ready in 30 minutes. Learn how to roast eggplant perfectly every time and use it in different recipes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mediterranean, middle eastern
Servings: 4 servings
Calories: 181kcal

Ingredients

  • 2 eggplants
  • 1 tbsp kosher salt
  • 4 tablespoon olive oil

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 on 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 inch 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 degrees F 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. 
  • 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.

    Nutrition

    Calories: 181kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 296mg | Potassium: 525mg | Fiber: 7g | Sugar: 8g | Vitamin A: 53IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg