This roasted eggplant recipe is one of the best ways to prepare eggplant. It has caramelized golden brown edges, a buttery soft interior, and a hint of garlicky flavor that you simply won't be able to get enough of. Plus, it's so, so easy to make! In fact, 5 minutes is all it takes to prep this roasted eggplant and the cooking is pretty much all hands-off.
Table of Contents
The Best Roasted Eggplant
Eggplant is incredible if you know how to cook it right. And since this roasted eggplant recipe turns out perfectly every single time you'll be hooked on making it in no time.
These oven-roasted bites of eggplant are lightly seasoned and baked until they're tender with a slightly crisp exterior. Every bite of 'em is an explosion of flavor. They're a little smoky, a little earthy, a tiny bit garlicky, and slightly sweet. Basically, these eggplant bites are capital yum, YUMmy!
Plus, this roasted eggplant recipe goes great with just about anything and everything. I love pairing it with these air fryer chicken thighs, this cast iron steak, this grilled ribeye, and this garlic butter salmon. Also, since this roasted eggplant recipe is mostly hands-off cooking, you'll have plenty of time to whip those up.
Why This Recipe Works
Easy to make. Once you've chopped and seasoned your eggplant, all you have to do is slide it into the oven and wait for it to roast to perfection. It's effortless!
Simple ingredients. The ingredients for this recipe are mostly pantry staples, so you'll be able to whip up this roasted eggplant recipe at a moment's notice long.
Versatile. This roasted eggplant recipe makes a fantastic side, but it can also be tossed with cooked pasta, added to salads, or eaten as an appetizer with slices of crusty bread.
Ingredients
As I just mentioned, this roasted eggplant recipe is made with just a handful of simple ingredients. Honestly, you more than likely have them at your house already.
Anyway, here's what you'll need to make it:
- 3 tablespoon olive oil
- 1.25lb. eggplant
- Salt and pepper, to taste
- 1-2 cloves garlic, minced
- ½ tablespoon chopped parsley
By the way, if you happen to have extra eggplants left over after this recipe, you can also make my crispy fried eggplant. It's a must-make if you love eggplant parmesan. Or you can keep things simple and make my ever-popular quick and easy sauteed eggplant recipe instead.
How To Make Roasted Eggplant
1. Prepare the eggplant: Preheat your oven to 425°F, then wash and cut the eggplant into 1-inch cubes. Once they're cut into cubes, add them to a bowl and toss them with the olive oil, salt, and pepper - until all the eggplant pieces are evenly coated with those ingredients.
2. Cook the eggplant: Arrange the seasoned eggplant cubes in a single layer on a baking sheet lined with parchment paper. Roast them in the oven for 30-35 minutes or until they're golden brown and tender. Halfway through the baking time, flip the cubed eggplant so all sides can cook evenly.
3. Serve: Once the eggplants are roasted, transfer them to a large bowl and gently toss them with the minced garlic and chopped parsley. Serve warm and enjoy!
Tips To Make the Best Recipe
- Substitute the fresh garlic for garlic powder if that's all you have on hand.
- Add a squeeze of fresh lemon juice to the eggplant to brighten up the flavors.
- Mix the eggplant in balsamic vinegar after cooking it to add some tang and zing to it.
- Make sure to flip the eggplant halfway through baking so it roasts evenly.
- Serve your roasted eggplant with creamy tahini, chimichurri sauce, or tomato sauce for dipping.
How To Store Cooked Eggplant
In the fridge: Transfer the roasted eggplant to an airtight container and refrigerate it for 3-4 days.
In the freezer: Freeze the roasted eggplant in an airtight container or freezer-safe bag for up to 9 months. Just make sure to squeeze as much extra air out of the bag as possible if you use one.
Reheating: Reheat your roasted eggplant in the oven at 425°F for 10-15 minutes or in an air fryer at 375°F for 5-10 minutes.
FAQs About This Roasted Eggplant Recipe
Should eggplant be peeled before roasting?
Larger eggplants tend to have tougher skin that's difficult to eat, so it'll be best to peel the skin before cooking. However, if you're using a small eggplant, you don't necessarily have to peel it.
Do you eat the skin of roasted eggplant?
Yes, the skin of roasted eggplant is completely edible, so you can totally eat it.
What is the best cooking method for eggplant?
Eggplant tends to soak up oil very easily, so cooking eggplant in an oven is a great way to completely cook it until tender without it getting soggy.
How to roast eggplant like Martha Stewart?
Martha Stewart's roasted eggplant recipe calls for chopping eggplants into 1-inch cubes and roasting them at 475°F on a baking sheet with olive oil, salt, and pepper. Then, you can finish the roasted eggplant cubes with a splash of red wine vinegar and torn fresh basil leaves just like Martha does.
More Vegetable Recipes
- Roasted broccolini
- Roasted kohlrabi
- Sauteed sweet potatoes
- Sauteed potatoes
- Sauteed shiitake mushrooms
- Grilled green beans
- Roasted cabbage steaks
Roasted Eggplant
This roasted eggplant recipe is one of the best ways to prepare eggplant. It has caramelized golden brown edges, a buttery soft interior, and a hint of garlicky flavor that you simply won't be able to get enough of. Plus, it's so, so easy to make! In fact, 5 minutes is all it takes to prep this roasted eggplant and the cooking is pretty much all hands-off.
Ingredients
- 3 tablespoon olive oil
- 1.25lb. eggplant
- Salt and pepper, to taste
- 1-2 cloves garlic, minced
- ½ tablespoon chopped parsley
Instructions
- Preheat oven to 425°F.
- Cut the eggplant into 1-inch cubes.
- Add the eggplants into the bowl and season with salt, pepper, and olive oil. Toss the eggplants until coated.
- Transfer the eggplant onto the baking sheet lined with parchment paper.
- Roast the eggplants for 30-35 minutes, flipping halfway through the baking, until browned and tender.
- Remove the eggplants from the oven and toss gently with garlic and chopped parsley.
- Serve as a side dish or with pasta.
Nutrition Information:
Yield: 2 Serving Size: 1 CupAmount Per Serving: Calories: 197Total Fat: 14gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 18gFiber: 0gSugar: 0gProtein: 3g
Leave a Reply