5.0 from 21 votes
Roasted Eggplant Recipe
Roasted eggplant is a tasty and versatile ingredient ready in 30 minutes. Learn how to roast eggplant perfectly every time and use it in different recipes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 181 kcal
Course:
Side Dish
Cuisine:
Mediterranean , Middle Eastern
Ingredients
- 2 eggplants
- 1 tablespoon kosher salt
- 4 tablespoons olive oil
Instructions
To Roast Eggplant Halves
- Line a baking sheet with aluminum foil and coat it with cooking spray.
- Cut the eggplants in half lengthwise. Cut diamonds in the eggplant using a sharp knife. Make sure not to cut into the skin of the eggplant.
- Sprinkle the kosher salt on the eggplants and let them sit on a baking sheet or in a colander for 30 minutes to sweat. Then, rinse under cold water and dry with a paper towel.
- Brush the cut side with olive oil and place the eggplants cut side down on the baking sheet.
- Place the baking sheet about 5 inches below the broiler and turn the broiler on to high.
- Broil the eggplant for 20 to 30 minutes until the skin is wrinkled and the eggplant is fully cooked and tender.
- Peel the skin off and serve the eggplant with tahini sauce or use it in your desired recipe.
Cup of Yum
To Roast Eggplant Cubes
- Preheat the oven to 375℉ and line a baking sheet with aluminum foil and coat with cooking spray.
- Cut the eggplant into 1-inch cubes and place them in a colander placed over a bowl. There is no need to peel the eggplant.
- Sprinkle some salt on the eggplants and let them sit for 30 minutes to sweat. Rinse and pat dry with a paper towel. Drizzle the olive oil over the cubed eggplants and add salt.
- Transfer the eggplant cubes to a lined baking sheet and roast in the oven for 20-25 minutes until fully cooked. You can use cubed eggplant in various recipes, such as eggplant caponata and vegan eggplant chickpea stew.
Notes
- The most important step in making the perfect roasted eggplant is to select the perfect eggplant. The eggplant you select needs to be heavy with a tight skin and without any brown or soft spots.
- You can use Italian eggplant, globe eggplant, or Chinese eggplant for roasting.
- This is a basic recipe that you can jazz up easily with your favorite spices. Add turmeric, paprika, cayenne pepper, oregano, rosemary, or thyme for more flavor.
- For crispy roasted eggplant, slice the eggplant rather than cut it into halves or cubes. Brush well with olive oil and flip once halfway to make sure it's crispy on both sides. You can also turn on the broiler for a few minutes as well but make sure to keep a close eye.
- Cubed or sliced roasted eggplant can last up to 3 days in the fridge in an airtight container. If you've roasted eggplant halves, you can scoop the flesh out, transfer it to an airtight container, and refrigerate for up to 3 days.
- To freeze, place roasted eggplant halves or cubes in a single layer on a baking sheet until solid, then transfer them to freezer bags for up to 2 months. To use, thaw the eggplant in the fridge overnight and then use it in your preferred recipe. Always peel the skin of halved eggplants.
Nutrition Information
Calories
181kcal
(9%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
296mg
(12%)
Potassium
525mg
(15%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
53IU
(1%)
Vitamin C
5mg
(6%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 181
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 296mg | 12% |
| Potassium | 525mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.