Roasted Eggplant Recipe | How to Roast Eggplant
Healthy Roasted Eggplant is perfectly caramelized on the outside and tender on the inside. Make up this quick side dish and season with your favorite flavors.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 94 kcal
Ingredients
- 1 pound eggplant cut into ¾-inch cubes
- 2 Tbsp. oil olive or avocado
- ½ tsp. salt to taste
- ¼ tsp. black pepper to taste
- Fresh herbs optional
Instructions
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Preheat oven to 425 degrees.
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Add cubed eggplant to a large bowl along with oil, salt, and pepper. Toss until well coated.
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Line a large baking sheet with a piece of parchment paper. Spread out cubed eggplant in a single layer.
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Bake in preheated oven for 22-24 minutes, flipping the eggplant after 15 minutes of cooking.
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Serve immediately with finely chopped fresh herbs and a sprinkle of salt, to taste. Enjoy!
Recipe Notes
Meal Prep and Storage
- To Prep-Ahead: Don't cut the eggplant until you are ready to roast, it will turn brown.
- To Store: After being cooked, eggplant can be sealed in an airtight container and kept in the refrigerator for up to 4-5 days.
- To Freeze: Place in a freezer-safe container and freeze for up to 3-4 months. Just note the texture will change slightly upon thawing.
- To Reheat: Warm up leftovers in the oven or air fryer at 350°. A microwave can also be used but it won't be quite as crisp.
Nutrition Facts
Roasted Eggplant Recipe | How to Roast Eggplant
Amount Per Serving
Calories 94
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 241mg10%
Potassium 264mg8%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 4g4%
Protein 1g2%
Vitamin A 28IU1%
Vitamin C 2mg2%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.