Roasted Eggplant Recipe (How to roast an eggplant)
This easy roasted eggplant recipe is easy and ready in 30 minutes. Learn how to roast eggplants perfectly in the oven with my tips and tricks.
Servings: 4 servings
- 2 eggplants
- 4 tablespoon olive oil
- ½ teaspoon salt
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.
- 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.
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