Roasted Eggplant

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!

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!

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.

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!

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

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:

• Roasted Asparagus
• Italian Roasted Vegetables
• Roasted Sweet Potato Cubes
• Roasted Broccoli & Cauliflower
• Roasted Beets
• Roasted Cauliflower

More Eggplant Recipes

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

• Roasted Eggplant
• Eggplant Parmesan
• Baba Ganoush