Original Post: https://www.evolvingtable.com/roasted-eggplant/
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.
Servings: 4 servings
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
- Preheat oven to 425 degrees.
- Add cubed eggplant to a large bowl along with oil, salt, and pepper. Toss until well coated.
- 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!
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
Calories: 94kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 241mg | Potassium: 264mg | Fiber: 3g | Sugar: 4g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg