This is it — a foolproof recipe for Perfect Roasted Eggplant. Get ready to broaden your culinary horizon with this delicious and nutritious vegetable with a versatility that makes it the perfect addition to so many of your favorite dishes.
Why You Will Love This Recipe
- Eggplant is an underrated vegetable, and I think that it is because most people don’t really know how to cook it properly. So here it is! This recipe will open up a whole new food to your kitchen.
- I love to prepare this dish and keep it in the fridge to throw on salads or wraps or even as a snack.
- Keeping this dish on-hand in the fridge provides a healthy snack when you get those cravings
- It’s short and sweet (well, savory, but you get my point!)
- The versatility of this nutritious and delicious vegetable makes it perfect for an array of dishes or as a stand-alone side. You’ll soon find yourself adding it to so many of your standard dishes and in doing so, transforming them into something new and spectacular.
- 1 large eggplant
- 2 tbsp olive oil
- 1 tsp salt
How to Make – The Steps
Step 1: Preheat the oven to 425°F
Step 2: Cut the washed eggplant into 1-inch cubes.
Step 3: Line a baking tray with parchment paper and toss with salt and olive oil.
Step 4: Place in the oven and bake for 20 minutes until golden and soft all the way through.
What To Serve Roasted Eggplant With
Vegetarian Feta Burger with Tzatziki Sauce – Eggplant, prominent in Greek cuisine, would feel right at home alongside — or even atop — this feta burger. Not only is it a delicious vegetarian dish, but it takes very little time to make. And the yogurt sauce (as mentioned below) is such a nice add-on!
Roasted Pepper Salad – This might seem like veggie overkill but if you want to avoid meat, serve this salad with other grilled vegetables, such as zucchini, eggplant, or portobello mushrooms. The grilled flavors of the vegetables complement the smoky flavors of the peppers, and the tangy vinaigrette brings everything together.
Easy Ravioli Lasagna – Yes, you can add eggplant to a tomato sauce and use it with pasta but let’s go one step further and work it in with this lasagna. I use fresh ravioli to save a few steps and get this in the oven in no time. A perfect back-to-school dinner idea.
Every oven is different, so if it isn’t cooked I would suggest adding 2 minutes to the cooking time and inspecting the eggplant. If it’s still not cooked through to the desired tenderness, put it back in the oven for another 2 minutes.
Eggplant is very porous so it cooks in a different way to other vegetables. The closest thing would be zucchini, which would taste great if it were prepared as the eggplant is in this recipe and require a similar cooking time.
Yes. Tahini sauce, made from ground sesame seeds, has a nuttiness to it that pair well with the eggplant. Yogurt sauce is tangy and would work well. Also, tomato sauce (hence why you see eggplant in many pasta sauces), chimichurri sauce, pesto, or a simple balsamic glaze can be added.
How To Store Roast Eggplant
Let the eggplant cool completely then put in an airtight container. You can store it in the fridge for up to 5 days. You can also freeze it. To do so, let the eggplant cool completely then place on a baking sheet lined with parchment paper. Put the baking sheet in the freezer until the eggplant is solid. Take out the baking sheet and transfer the eggplant to an airtight container or resealable bag. It should last in the freezer for up to 3 months. You can reheat it in the oven at 350°F for 10-15 minutes, in the microwave at 1-minute intervals, or on the stovetop with a bit of olive oil added, stirring occasionally.
Perfect Roasted Eggplant
- 1 Large Eggplant
- 2 Tbsp Olive oil
- 1 tsp Salt
- Preheat the oven to 425°F
- Cut the washed eggplant into about 1-inch cubes.
- Line a baking tray with parchment paper and toss with salt and olive oil.
- Place in the oven and bake for 20 minutes until golden and soft all the way through.