Oven roasted eggplant is a simple yet delicious dish that brings out the natural sweetness of this versatile vegetable. When roasted, eggplants take on a tender texture and a rich, caramelized flavor that can be enjoyed on their own or as part of a larger meal. This recipe is perfect for anyone looking to enjoy a healthy and satisfying side dish.
Why Make This Recipe
This recipe is not only easy to follow but also allows the eggplant to shine in its full glory. Roasting eggplant enhances its flavor and makes it a great option for a variety of diets, whether you’re vegetarian, vegan, or simply trying to eat healthier. The best part is that it requires minimal ingredients and time, giving you a tasty dish with little effort.
How to Make Oven Roasted Eggplant
Follow these simple steps to make your own oven roasted eggplant.
Ingredients
- 700g/1.2 lb eggplants (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
Directions
- Preheat your oven to 240°C / 450°F (220°C fan).
- Line a tray with parchment or baking paper (this step is optional, but recommended for first-timers to help avoid losing that delicious caramelized surface).
- Cut the eggplants into large cubes about 3 cm (1.2 inches) in size.
- Place the eggplant cubes in a large bowl and drizzle with olive oil, salt, and black pepper.
- Toss everything well to ensure the eggplants are evenly coated.
- Spread the eggplant cubes on the tray and roast in the oven for 20 minutes.
- After 20 minutes, turn the eggplant cubes and roast for an additional 10 minutes. The edges should be caramelized, and the inside should be soft but not shriveled or dismal.
- Transfer the roasted eggplant to a serving plate. It can be served plain, or you can explore some finishing options below for extra flavor!
Finishing Options
You can get creative with your oven roasted eggplant by adding fresh herbs, a squeeze of lemon juice, or a sprinkle of grated cheese before serving to add layers of flavor.
How to Serve Oven Roasted Eggplant
Oven roasted eggplant is delicious on its own, but it can also be served as a side dish for grilled meats, tossed in salads, or blended into dips and spreads. Serve it warm or at room temperature for the best taste.
How to Store Oven Roasted Eggplant
If you have leftovers, store them in an airtight container in the refrigerator. They will last for about 3-4 days. You can enjoy them cold, or reheat them in the oven for a few minutes to restore their texture.
Tips to Make Oven Roasted Eggplant
- Choose firm, vibrant eggplants for the best flavor.
- Make sure to cut the eggplants into even pieces to ensure they cook evenly.
- Don’t skip the salt as it helps to draw out the moisture and enhance the flavor of the eggplant.
Variation
If you want to switch things up, try adding spices like smoked paprika or garlic powder before roasting. You can also experiment by tossing the roasted eggplant with a tahini sauce or your favorite dressing after it’s done cooking.
FAQs
1. Can I use smaller or larger eggplants for this recipe?
Yes, you can use different sizes, but keep the size of the cubes uniform to ensure even cooking.
2. Is it necessary to peel the eggplants?
No, you don’t need to peel the eggplants. The skin adds flavor and texture, plus it helps the eggplant hold its shape when roasted.
3. Can I make this recipe in advance?
Yes, you can roast the eggplant in advance. Just store it in an airtight container in the fridge until you’re ready to serve. Reheat it in the oven if desired.
Enjoy your delicious oven roasted eggplant!
Oven Roasted Eggplant
Ingredients
Main ingredients
- 700 g 700g/1.2 lb eggplants (2 medium), aka aubergine Choose firm, vibrant eggplants for the best flavor.
- 3 tbsp 3 tbsp olive oil
- ½ tsp 1/2 tsp salt (kosher/cooking salt, or 1/4 tsp table salt) Helps to draw out moisture and enhance flavor.
- ½ tsp 1/2 tsp black pepper
Instructions
Preparation
- Preheat your oven to 240°C / 450°F (220°C fan).
- Line a tray with parchment or baking paper (optional, but recommended for first-timers).
- Cut the eggplants into large cubes about 3 cm (1.2 inches) in size.
- Place the eggplant cubes in a large bowl and drizzle with olive oil, salt, and black pepper.
- Toss everything well to ensure the eggplants are evenly coated.
- Spread the eggplant cubes on the tray and roast in the oven for 20 minutes.
- After 20 minutes, turn the eggplant cubes and roast for an additional 10 minutes.
- The edges should be caramelized, and the inside should be soft but not shriveled.
- Transfer the roasted eggplant to a serving plate.
