This simple roasted eggplant recipe is flavorful, easy to make, and makes one of the very best low-carb side dishes. Perfectly caramelized and tender, not mushy, enjoy your roasted eggplant dipped in creamy tahini sauce or tossed 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 also an integral part of countless amazing recipes. Recipes like baba ganoush (my FAVORITE), Italian ratatouille, and eggplant parmesan.
Today we’re going to learn all about roasting eggplant cubes. Roasting eggplant in the oven is the best way to infuse this otherwise bland veggie with tons of flavor (without a ton of complicated ingredients).
Today’s shopping list includes – globe eggplants, good-quality olive oil, salt, pepper, garlic powder, and paprika.
How to Roast Eggplant
-
Preheat oven to 425 degrees Fahrenheit and prepare baking sheets with parchment paper.
-
Wash the eggplant(s) and dry completely. You may leave the skin on or peel partially, but do not peel off all of the skin as it helps to prevent the eggplant from becoming mushy.
-
Cut the eggplant into large(ish) cubes, about 1-1.5 inches in size.
-
Toss with olive oil, salt, black pepper, paprika, and garlic powder.
-
Spread out on your prepared baking sheet(s) in a single layer.
-
Roast in the oven for approximately 30 minutes, or until golden brown, and caramelized around the edges, gently stirring half-way through.
After your eggplant has been roasted, try garnishing with freshly chopped herbs like parsley or oregano, fresh lemon juice, feta cheese, or a drizzle of balsamic glaze.
Salting Eggplant Before Roasting: Is It Important?
Fortunately for us, the eggplants cultivated these days aren’t as bitter as they used to be, and so they don’t require the 30+ minutes of salting and resting before cooking that they used to.
If you would like to salt your eggplant, however, 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 dipped into sauces or tossed in your favorite pasta sauce and served with cooked noodles.
However, my favorite way to enjoy this roasted vegetable is tossed in salads filled with grains like farro, quinoa, or couscous, or even cooked lentils. Each pretty plain on their own, get an instant flavor boost from the caramelized eggplant fresh out of the hot oven (or cooled to room temperature). Add some fresh greens (arugula is a favorite in my house), a little something sweet (pomegranate arils, grapes, or dried cranberries, for example), tangy cheese (feta or goat cheese are my go-to’s), and your favorite vinaigrette and you’re good to go!
More Eggplant Recipes to Try,
Eggplant Meatballs Recipe with Marinara Sauce
Roasted Eggplant and Tomato Gnocchi (6-Ingredients)
Eggplant Bowl with Mint + Cilantro Chutney
Moroccan Beef Tajine with Eggplant + Dried Fruit
Have you tried making this Roasted Eggplant Recipe?
Tell me about it in the comments below! I always love to hear your thoughts.
Simple 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.)
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 🙂