This will win you over to eggplant, I promise!
Roasting vegetables in the oven does a remarkable job of bringing out the natural sweetness and allows them to caramelize until a delightful outer crisp forms.
So I applied that knowledge, popped some cubed eggplant into the oven, and waited to see what happened.
I popped a cube into my mouth – it was delicious!! Slightly meaty on the inside, crisp on the outside, and almost… sweet?!
So if you have been a naysayer of eggplant, this Roasted Eggplant may be JUST the recipe you need to transform your wayward heart.
Or, try this Air Fryer Eggplant recipe. It’s essentially the same as this one, just ready in a fraction of the time!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Eggplant. One pound of eggplant is usually equal to one medium to large eggplant. Keep the skin on for nutrition and texture. Sometimes called an aubergine, you can use Globe (AKA American), Italian, Japanese, or Chinese eggplant.
- Oil. A high smoke point oil like avocado oil is best since you are roasting at a high heat. You can substitute vegetable, canola, safflower, or even olive oil if that’s all you have available.
- Salt and Pepper. Go easy as a little bit goes a long way and more can be added after cooking. But make sure to add some before since the salt pulls out moisture from the eggplant while it roasts.
- Herbs. While optional, they add a great flavor. You can either season with herbs before or after cooking. Use either dried or fresh thyme, rosemary, parsley, or basil.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cube the eggplant.
Remove the stem, then continue cutting into about ¾-inch thick slices.
Cut each section into cubes, keeping everything the same size. Small and even chunks allow more surface area to be exposed to the heat.
Pro Tip: For extra fiber, leave the skin on. It will also keep the eggplant from getting as mushy. You should end up with about 4 cups.
Season it up.
Place the eggplant pieces in a large bowl. Drizzle oil over the top. Then, pour salt and pepper on the chunks. Gently stir everything together with a spatula. If you’re rough while mixing, it will bruise the eggplant.
Don’t use too much oil. You only need enough to lightly coat it. If you use too much, it will end up soggy.
Bake in the oven.
Preheat your oven to 425℉. Be sure the inside is nice and hot before adding the eggplant. The high heat allows it to roast up quickly and caramelize.
Line your pan with a piece of parchment paper to avoid sticking and to help it crisp up. Place the pieces in a single layer. If the eggplant is touching, they won’t crisp up as well.
Flip the cubes after 15 minutes to keep the edges from burning.
Flavor Variations
There are SO many different ways you can change things up when make roasted eggplant. Here are a few fun and creatives flavors you can experiment with:
- Asian-style – Serve with soy sauce and Sriracha.
- Italian-style – Mix with mozzarella, roasted cherry tomatoes, and fresh basil. Make your own Italian seasoning for this recipe.
- Garlic & Herb – Toss in crushed garlic and herbs before roasting. You can easily mince garlic, or make your own garlic herb butter.
- Greek-style – Squeeze on some fresh lemon juice and top with tahini, and fresh parsley. Homemade Greek seasoning is so simple!
FAQs
You can prep other parts of your meal ahead, but wait to cut the eggplant until you’re ready to roast—it browns quickly once sliced. After roasting, it can be stored in an airtight container in the fridge for up to 4–5 days.
No, leave the skin on to keep the texture firm and to add nutrition and fiber.
You may have used too much oil, or not roasted at a high enough heat. Also, make sure to sprinkle with some salt before cooking to pull out the excess moisture.
Yes, eggplants are in the nightshade family.
It isn’t absolutely crucial, however it is highly recommended. The salt helps to draw out moisture which results in a firm and crispy texture.
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Roasted Eggplant Recipe | How to Roast Eggplant
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Ingredients
- 1 pound eggplant cut into ¾-inch cubes
- 2 tablespoons oil olive or avocado
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- Fresh herbs optional
Instructions
- Preheat oven to 425 degrees.
- Add cubed eggplant to a large bowl along with oil, salt, and pepper. Toss until well coated.1 pound eggplant, 2 tablespoons oil, ½ teaspoon salt, ¼ teaspoon black pepper
- Line a large baking sheet with a piece of parchment paper. Spread out cubed eggplant in a single layer.
- Bake in preheated oven for 22-24 minutes, flipping the eggplant after 15 minutes of cooking.
- Serve immediately with finely chopped fresh herbs and a sprinkle of salt, to taste. Enjoy!Fresh herbs
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Notes
- Eggplant: Aim for evenly sized cubes to roast for the best texture.
- Seasonings: Change up the flavor with your favorite spices.
- Skin: The skin can be removed or left, depending on your preferences.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Roasted Vegetable Side Dishes
Roasted vegetables make the perfect side dish! Try one of these recipes soon:
Nice, quick to make. I would welcome suggestions on what fresh herbs to add.
Yay! So happy to hear you enjoyed the recipe, Susan! Roasted eggplant pairs well with herbs like basil, parsley, thyme, oregano, rosemary, mint, cilantro, and dill, depending on the flavor you’re going for. Thanks so much for taking the time to leave a comment!
So some and utterly delish!
Yay! So happy to hear you enjoyed the recipe, Lucia. Thanks for leaving a comment and rating!