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Incredibly Flavorful Roasted Eggplant
5 from 18 votes

Incredibly Flavorful Roasted Eggplant

This roasted eggplant recipe transforms a large eggplant into a richly flavored dish by salting, pan-frying in ghee, and oven roasting. The crosshatch cuts and salting draw out excess moisture and reduce bitterness. The pan-fry step adds a browned surface before finishing in the oven for tender flesh and concentrated taste.

Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 2 servings
Calories: 192 kcal
Course: Side Dish
Cuisine: Mediterranean

Ingredients

  • 1 eggplant Large, unpeeled, ends trimmed
  • 1 teaspoon kosher salt
  • 2 tablespoons ghee
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder

Instructions

    Cup of Yum
  1. Halve the eggplant lengthwise and then slice a thin strip off the rounded edges in the same direction to create flat eggplant halves.
  2. Make shallow cuts in a crosshatch pattern on the flesh side. Sprinkle the eggplants with 1 teaspoon of salt and let them rest for 30 minutes. The salt will draw water out. The crosshatch pattern helps the salt penetrate the eggplant.
  3. After 30 minutes, the eggplant will have visible water droplets on its surface. Pat it dry using paper towels.
  4. Preheat the oven to 450°F.
  5. Heat the ghee over medium-high heat in a large, 12-inch, oven-safe skillet. I use a cast-iron skillet.
  6. Place the two eggplant halves in the skillet, flesh side down. Cook the eggplant for about 5 minutes until the bottom is browned. If the pan becomes too hot, reduce the heat to medium. Add more ghee if the pan becomes too dry.
  7. Turn the heat off. Flip the eggplant. Sprinkle it with black pepper and garlic powder.
  8. Transfer the skillet to the preheated oven. Roast the eggplant for 25-30 minutes until tender.
  9. Serve immediately.

Notes

  • Salting the eggplant for 30 minutes is crucial to remove bitterness and excess moisture.
  • Pan-frying the eggplant before roasting enhances browning and flavor.
  • The peel does not need peeling as roasting removes its bitterness.
  • Leftovers store well in an airtight container for up to four days and can be served cold or reheated covered.
  • Additional salt after the initial salting is not necessary.

Nutrition Information

Serving 0.5eggplant Calories 192kcal (10%) Carbohydrates 14g (5%) Protein 2g (4%) Fat 15g (23%) Saturated Fat 9g (45%) Sodium 285mg (12%) Fiber 7g (28%) Sugar 8g (16%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 192

% Daily Value*

Serving 0.5eggplant
Calories 192kcal 10%
Carbohydrates 14g 5%
Protein 2g 4%
Fat 15g 23%
Saturated Fat 9g 45%
Sodium 285mg 12%
Fiber 7g 28%
Sugar 8g 16%

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