Roasted Eggplant is flavorful, delicious, and one of my all-time favorite low-carb side dishes. So easy to make, roasting eggplant results in perfectly tender and caramelized bite-size pieces perfect for dipping or tossing in your favorite pasta and salads.
Oven Roasted Eggplant
It’s no secret that eggplant is a weird vegetable. After all, it looks strange and tastes pretty terrible before cooking. But eggplant is, more importantly, an integral part of countless amazing recipes (baba ganoush, Italian ratatouille, eggplant parmesan) so it’s important we learn how to cook it.
Today we’re roasting cubed eggplant in the oven. Oven-roasted eggplant is probably the best way to infuse this otherwise bland veggie with tons of awesome flavor (without a ton of complicated ingredients).
Best Eggplant for Roasting?
There are many different types of eggplant to choose from but when it comes to roasting, try to use Globe eggplants (the most common variety here in the US), Italian eggplant, Rosa Bianca eggplants, or even Japanese eggplant. Globe eggplant (aka American eggplant) is the meatiest and what I use in most of my eggplant recipes.
How to Roast Eggplant
1. Preheat the oven to 425 degrees Fahrenheit and line 1-2 baking sheets with parchment paper or aluminum foil.
2. Prepare the eggplant. Wash each eggplant and dry them completely. It is not necessary to peel eggplants before roasting, how if you do, only peel part of the skin from the eggplant. Leaving at least part of the skin on helps to prevent the eggplant from collapsing or becoming mushy. Cut the eggplant into large cubes, at least 1-inch in size. If you make the cubes too small the eggplant will turn mushy as it roasts.
3. Season. Transfer the eggplant to a large bowl. Drizzle with olive oil and season with salt, black pepper, paprika, and garlic powder. Mix well to combine. Transfer the eggplant to your prepared baking sheets and spread in a single layer.
4. Roast. Transfer the baking sheets to the oven and roast for approximately 30 minutes, or until golden brown and caramelized. Gently stir the eggplant at least once in the middle of cooking.
Should I Salt Eggplant Before Roasting?
You will notice that I did not salt the eggplant prior to roasting it for this particular recipe. This is because we are roasting cubes rather than whole slices, but also because eggplants cultivated these days are not as bitter as they used to be (and salting eggplant is thought to help remove bitterness).
If you would like to salt your eggplant before roasting, or you’re especially concerned that your eggplant may be bitter, simply transfer the cubed eggplant to a large colander and toss with about 1 teaspoon of salt. Allow it to rest for 30-45 minutes then rinse and pat dry with paper towels. Continue with the rest of the recipe, as written, without adding any additional salt.
Ways to Use Roasted Eggplant
Roasted eggplant is quite versatile. Enjoy it as a snack with your favorite dip or mixed in your favorite pasta sauce and served with cooked noodles. However, my favorite way to incorporate more eggplant into my weekly meal plan is by serving it tossed in salads made with farro, quinoa, couscous, barley, or lentils! Add some fresh greens (arugula is especially delicious), a little something sweet (pomegranate arils, grapes, or dried cranberries), cheese (feta or goat cheese are my go-to’s), and your favorite vinaigrette and you’re good to go!
Have you tried making this oven-roasted eggplant recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Roasted Eggplant Recipe
Ingredients
- 2 medium globe eggplants - approximately 2-3 pounds
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- chopped fresh parsley - to garnish
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line 1-2 large baking sheets with parchment paper.
- Wash your eggplant(s) and dry completely. You may leave the skin on or peel partially. It is not recommended that you peel all of the skin as the skin does help prevent the eggplant from collapsing and becoming mushy.
- Cut the eggplant into large(ish) cubes, about 1-inch in size. Too small and they will become mushy. Transfer the eggplant cubes to a large bowl or baking tray and toss with the olive oil, salt, black pepper, paprika, and garlic powder. Note that eggplant is like a sponge and soaks up the olive oil really quickly, be ready to mix immediately.
- Transfer the eggplant to your prepared baking sheet(s) spread in a single layer.
- Roast in the oven for approximately 30 minutes, or until golden brown, and caramelized, gently stirring half-way through.
- Remove from the oven and sprinkle with fresh minced parsley or other fresh herbs, if desired.
Jessica’s Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Perfect. Simple to prepare & so delicious. Love your salad suggestions! I like to use some Zucchini in addition and use in tomato sauce over pasta.
I like eggplant so much….You can also use these roasted eggplant as main ingredient of tastefull Turkish olive oil cold served eggplant pilav The pilav is prepared with some onion green pepper tomatoes fresh mint and persil .
My husband and I also love eggplant very much. I am going to have to try that Muzo 🙂