Roasted Eggplant Recipe

4.87 from 176 votes

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.

Prep Time10

Cook Time30

Optional "salt and rest" time45

Total Time1 25

Servings: as a side

Calories: 119kcal

Chef: Jessica Randhawa

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.

Notes

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 that they used to. If you would like to salt your eggplant, however, simply transfer your cubed eggplant to a large colander and toss with about 1 teaspoon of salt. Allow it to rest for 30-45 minutes. Rinse and pat dry with paper towels. Continue recipe, as written, without any additional salt.

This recipe is gluten-free, low-carb, and vegan.

Nutrition

Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.