Roasted Eggplant Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
181 kcal
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Course
Side Dish
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Cuisine
Mediterranean, Middle Eastern
Roasted Eggplant Recipe
Description
The recipe starts by selecting firm, heavy eggplants without blemishes. For roasting halves, eggplants are cut lengthwise, scored in diamond patterns, salted to draw out moisture and bitterness, then rinsed and dried. Brushing with olive oil and broiling close to high heat cooks them through, softening the flesh and wrinkling the skin, which is peeled before serving or incorporating further.
For cubes, the eggplant is cut into uniform pieces and roasted in the oven until tender, creating a versatile ingredient for various dishes. Salting is essential before roasting to enhance texture and reduce any bitterness.
The roasted eggplant can be served with tahini sauce or added to other recipes, offering a rich, silky texture with subtle smoky notes. The method emphasizes controlling moisture and oil application for optimal roasting results.
Longer storage options include refrigerating roasted eggplant pieces in airtight containers for up to three days or freezing after flash freezing on trays for up to two months. Peeling is recommended for halved eggplants, especially when broiled.
Ingredients
- 2 eggplant
- 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.
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
- Select eggplants that are heavy with tight, unblemished skin such as Italian, globe, or Chinese varieties for best roasting results.
- Season roasted eggplant with spices like turmeric, paprika, or rosemary to enhance flavor if desired.
- For a crispier texture, slice eggplant thinly, brush with oil, and roast or broil, flipping midway.
- Store roasted eggplant in airtight containers refrigerated for up to 3 days, or freeze after flash freezing for up to 2 months.
- Always peel skin off roasted halved eggplants before serving or using in recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 181 kcal
% 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.
User Reviews
Overall Rating
5
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