Simple Roasted Eggplant Recipe
This simple roasted eggplant recipe is flavorful, easy to make, and makes one of the very best low-carb side dishes. Enjoy it dipped in creamy tahini sauce or tossed in your favorite pasta and salads.
Servings: 6 as a side
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.
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.
Calories: 119kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 350mg | Fiber: 5g | Sugar: 5g | Vitamin A: 117IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg