Oven roasted eggplant (aubergine)
User Reviews
5
Oven roasted eggplant (aubergine)
Description
In this recipe, peeled or unpeeled eggplant is cut into large 3 cm cubes and tossed with olive oil, salt, and pepper before roasting at 240°C for 30 minutes total. Turning halfway ensures even cooking and browning. The result is juicy, tender eggplant with golden caramelized surfaces. The exact texture balances softness with intact shape, avoiding mushiness.
These roasted eggplant cubes are versatile and can be served plain or finished with accents like fresh thyme, a drizzle of lemon juice, green herbs, balsamic vinegar or glaze, and a dollop of yogurt to add creaminess and brightness. This provides options to customize the flavor profile to suit the meal.
The notes offer additional guidance on peeling strategies and handling bitterness, emphasizing that modern eggplants rarely require pre-salting. Choosing eggplants that feel firm but slightly yielding and heavy ensures freshness and good texture after roasting.
Ingredients
- 700g/ 1.2 lb eggplant 2 medium), aka aubergine
- 3 tbsp olive oil
- 1/2 tsp salt (kosher / cooking salt, or 1/4 tsp table salt)
- 1/2 tsp black pepper
Instructions
- Preheat oven to 240°C / 450°F (220°C fan).
- Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface).
- Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
- Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.
- Transfer to serving plate. Delicious served plain, but see below for some finishing options.
FINISHING OPTIONS:
- 1 teaspoon fresh thyme leaves (my favourite!), drizzle of fresh lemon juice, parsley, chives or green onions (for touch of freshness and colour, not so much flavour), tiny drizzle of balsamic vinegar (pop of tartness is terrific! OR drizzle of balsamic glaze), dollop of yogurt (creamy yogurt pairs really well with the juicy eggplant flesh).
Notes
- If eggplant skin is bothersome, peeling "zebra stripes" preserves structure and prevents mushiness.
- Modern eggplants usually do not require salting to remove bitterness; taste first before deciding.
- For those sensitive to bitterness, sprinkle cubed eggplant with 1 tsp salt, let sit 30 minutes, then rinse and pat dry before roasting with oil and pepper only.
- Select eggplants that are firm yet slightly soft and heavy for best results and flavor.
User Reviews
Overall Rating
5
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