5 from 9 votes
Perfect Roasted Eggplant
Caramelized, juicy eggplant is easy to make in the oven with just olive oil, salt and pepper!
Prep Time
10 mins
Cook Time
30 mins
Servings:
4
Calories:
167 kcal
Course:
Side Dish, Snacks
Cuisine:
Mediterranean
Ingredients
- 2 eggplant 2 medium or 3 small, about 1 1/2 pounds (700 grams
- 4 tablespoons olive oil
- ½ teaspoon salt sea salt
- ½ teaspoon black pepper ground
Instructions
- Preheat the oven to 450 °F (230 °C) and line a large baking sheet with parchment paper.
- Wash the eggplants and pat them dry. Holding by the stem, cut them into slices a little over 1" thick. Cut each slice into 4 or 6 cubes. Cut similar sized pieces for uniform browning.
- Place the eggplant cubes in a large bowl. Add salt and pepper. Drizzle or spray olive oil evenly and toss well to spread the seasonings.
- Spread the eggplant pieces on the lined tray on a single layer, and take it into the oven at 450 °F (230 °C). After 15 minutes, flip the eggplants and return them to the oven for another 10 to 15 minutes, until they are tender and golden brown.
Cup of Yum
Notes
- Pick eggplants that feel heavy for their size, with round and smooth bottoms. These are generally younger, less bitter and with smaller or less seeds.
- You can add different seasonings to taste, like paprika, cayenne pepper, cumin or garlic powder.
- Serving ideas: Oven roasted eggplant is delicious plain, but you can dress it up with a squeeze of lemon juice or dip in marinara sauce, aioli, tahini or ranch.
Nutrition Information
Serving
1
Calories
167kcal
(8%)
Carbohydrates
10g
(3%)
Protein
1.7g
(3%)
Fat
13.4g
(21%)
Fiber
5.1g
(20%)
Net Carbohydrates
4.9g
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 167
% Daily Value*
| Serving | 1 | |
| Calories | 167kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 1.7g | 3% |
| Fat | 13.4g | 21% |
| Fiber | 5.1g | 20% |
| Net Carbohydrates | 4.9g |
* Percent Daily Values are based on a 2,000 calorie diet.