This crispy Roasted Eggplant recipe is deliciously caramelized, perfectly tender, and not mushy. Simply season cubed eggplant and bake it in the oven for the best side. This quick and easy dish is low-calorie, high in fiber, and not soggy at all!

A fork is used to eat the crispy roasted eggplant.

Up until exactly 2 weeks ago if you had asked me my take on eggplant I would have adamantly replied…

“It’s bland and has a terribly mushy texture that I just can’t get on board with.”

However, knowing the nutritional benefits of this low-calorie, high-fiber food, I pledged to give it another go.

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!

Raw eggplant, olive oil, salt, and pepper are the ingredients for this recipe.

Ingredients

The simple ingredients you need to make this roasted eggplant recipe include:

  • 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.

How to Roast Eggplant in Oven

The basic steps for making roasted eggplant are simple to follow:

Cube the Eggplant

Cut the stem end off first.

Then, continue slicing the eggplant from the narrow tip into ¾-inch wedges.

Cut each section into cubes.

Be sure to keep the pieces the same size as possible so they cook consistently. Small and even chunks allow more surface area to be exposed to the heat.

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.

You can always add more salt and pepper after cooking if needed, as well.

Cubed eggplant is covered in oil in a bowl.

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!
Crispy cubed eggplant is enjoyed from a white bowl with fresh herbs.

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.

FAQs

How long will eggplant last?

Uncut eggplant lasts for up to 3-4 days on the counter, or 5-7 days in the refrigerator.

Do you peel eggplant before roasting?

No, leave the skin on to keep the texture firm and to add nutrition and fiber.

Why is my roasted eggplant mushy?

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.

Is roasted eggplant healthy?

Yes, eggplant is low in calories while being loaded with fiber and nutrients.

Is eggplant a nightshade vegetable?

Yes, eggplants are in the nightshade family.

Is salting eggplant necessary?

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.

A bowl of roasted eggplant is shown for a healthy side dish.

Expert Tips and Tricks

  • Cube it up. This allows for more surface area to contact the high heat and crisp up.
  • Toss halfway through. You want all of the sides to be exposed to the heat without burning.
  • Roast at high heat. Quickly cooking gives a nice outer crust while keeping the inside firm.
  • Right kind of oil. A high smoke point oil like avocado oil is best.
  • Flavor it up. Change up the flavors and mix in herbs and sauces.

Other Roasted Vegetable Side Dishes

Roasted vegetables make the perfect side dish! Try one of these recipes soon:

More Eggplant Recipes

If this recipe has you craving more eggplant, check out these other delicious options:

Tap stars to rate!

5 from 3 votes

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.
Yield 4 servings
Prep 5 minutes
Cook 20 minutes
Total 25 minutes

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!

Tap stars to rate!

5 from 3 votes

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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