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20+ Easy Eggplant Recipes

This Roasted Eggplant recipe is one of the most popular of our easy eggplant recipes. Using this simple method you can create countless eggplant meals, most of which are included in this round up.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 1 eggplant
Calories: 486 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 medium-sized eggplant* (~ 1 lb) - I used globe eggplants
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt + more if you are brining
  • 1/4 teaspoon black pepper
  • 2 teaspoon fresh parsley chopped (optional)

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.
  2. Start by rinsing eggplants under cold water. Using a kitchen towel or paper towels, dry each eggplant thoroughly. Cut off the stem and if preferred peel them. Though it is optional as eggplant skin is edible and it would be perfectly fine if you didn’t peel it.
  3. Depending on the recipe you are using, you can cut it in rounds (also called discs) or lengthwise (also known as steaks). Either way, slice eggplants ½ inch thick.
  4. Arrange slices on the prepared baking sheet in a single layer.
  5. Brush them with olive oil and sprinkle with salt and pepper. Turn each slice and repeat the same process to make sure both sides are coated with olive oil and seasoned with salt and pepper.
  6. Roast in the preheated oven for 15 minutes and then flip and roast for another 10-15 minutes or until they turn lightly golden and softened.
  7. Sprinkle with fresh herbs, if using. Serve immediately or use in your favorite eggplant recipes.

Notes

  • If you are buying your eggplants from a major supermarket, salting eggplant slices prior to baking is not necessary. Thanks to the advancements made in eggplant farming, farmers have bred out much of eggplants’ signature bitterness. However, if you prefer purging your eggplant slices before roasting, you can read more about it in this How To Salt Eggplant post.
  • : Once cooked, let your roasted eggplant reach room temperature. Then, place the eggplant in an airtight container for up to 3 days. However, be aware that as it sits in the fridge it will get watery, so it is best to drain the liquid before serving.
  • : It is best to store the leftovers either in a freezer bag or an airtight container for freezing. Simply, separate each layer of eggplant with wax paper to keep them from fusing. They will stay good in the freezer for up to 2 months.
  • A day before you are getting ready to serve, thaw in the fridge overnight. Gently remove the wax paper in between the slices and warm the slices in a low-heat (300 F degree) oven for 5-8 minutes or until it is warmed to your liking.
  • The calorie information listed below is for the whole eggplant brushed with 3 tablespoons of olive oil. A large eggplant (~ 1 pound) yields 8-10 slices of eggplant rounds depending on the size of the eggplant.
  • A quick note on salting eggplant prior to roasting: If you are buying your eggplants from a major supermarket, salting eggplant slices prior to baking is not necessary. Thanks to the advancements made in eggplant farming, farmers have bred out much of eggplants’ signature bitterness. However, if you prefer purging your eggplant slices before roasting, you can read more about it in this How To Salt Eggplant post.
  • Store: Once cooked, let your roasted eggplant reach room temperature. Then, place the eggplant in an airtight container for up to 3 days. However, be aware that as it sits in the fridge it will get watery, so it is best to drain the liquid before serving.
  • To freeze: It is best to store the leftovers either in a freezer bag or an airtight container for freezing. Simply, separate each layer of eggplant with wax paper to keep them from fusing. They will stay good in the freezer for up to 2 months.
  • To thaw: A day before you are getting ready to serve, thaw in the fridge overnight. Gently remove the wax paper in between the slices and warm the slices in a low-heat (300 F degree) oven for 5-8 minutes or until it is warmed to your liking.

Nutrition Information

Calories 486kcal (24%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 43g (66%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Monounsaturated Fat 31g Sodium 1173mg (49%) Potassium 1049mg (30%) Fiber 14g (56%) Sugar 16g (32%) Vitamin A 105IU (2%) Vitamin C 10mg (11%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 1eggplant

Amount Per Serving

Calories 486

% Daily Value*

Calories 486kcal 24%
Carbohydrates 27g 9%
Protein 4g 8%
Fat 43g 66%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 31g 155%
Sodium 1173mg 49%
Potassium 1049mg 22%
Fiber 14g 56%
Sugar 16g 32%
Vitamin A 105IU 2%
Vitamin C 10mg 11%
Calcium 42mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.