Is it just us or is eggplant totally misunderstood!? If you’re in the camp of only experiencing eggplant as a sad and soggy addition to mealtime, fear not, we have just the thing: perfect oven-roasted eggplant! It’s easy to prepare (just 3 ingredients, 30 minutes, and 1 pan required) and results in an addictive crispiness and caramelization. We had a hard time not snacking the whole batch right out of the pan!
It’s perfect as a side with nearly any main and in wraps, bowls, and salads, or tossed with pasta. Let us show you how it’s done!
How to Roast Eggplant
Roasting is our go-to method for eggplant because it’s quick and easy, hands-off, and seriously delicious! The eggplant can be cut into cubes, quarter-moons, slices, and more. But our favorite? Cubes!
Cubing the eggplant allows it to fit comfortably on just one baking sheet without crowding. And that means it gets golden brown and caramelized instead of soggy!
The other trick for perfect roasted eggplant? Cooking it at a high temperature (425 F / 218 C) for enough time (25-30 minutes) to give it a browned exterior and tender interior. Just look at those cubed purple beauties!
We hope you LOVE this oven-roasted eggplant! It’s:
Caramelized
Perfectly salty
Creamy
Nutty
Versatile
& Super snack-able!
What To Do With Roasted Eggplant
Not sure how to use it? Don’t worry — it’s hard to go wrong!
Roasted eggplant goes well with nearly any main, especially Mediterranean-inspired and Italian-inspired dishes. It’s also delicious in wraps, bowls, and salads, or tossed with pasta. Eggplant knows no bounds!
More Eggplant Recipes
Easy Vegan MoussakaMini Crispy Eggplant PizzasMoroccan-Spiced Eggplant and Tomato StewCrispy Gluten-Free Eggplant Parmesan
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Perfect Roasted Eggplant (Tender, Caramelized!)
An easy, step-by-step recipe for oven-roasted eggplant! It’s tender, caramelized, versatile, and perfect every time! Just 3 ingredients and 30 minutes required. Print SAVE SAVED
from votes Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes Servings 4 (1/2-cup servings)Course SideCuisine Gluten-Free, VeganFreezer Friendly NoDoes it keep? 1-2 Days
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Ingredients
US Customary – Metric1 medium eggplant, ends trimmed, cut into 1/2- to 1-inch cubes (1 medium eggplant yields ~4 cups cubed or 400g)2 Tbsp olive oil1/2 tsp sea salt
Instructions
Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.Add cubed eggplant to the parchment-lined baking sheet. Drizzle evenly with olive oil and, working quickly, toss to evenly distribute the oil. Sprinkle evenly with the salt and toss once more. Roast on the center rack for 25-30 minutes or until tender with a lightly browned exterior, tossing around the 15-minute mark.Serve as a side or snack, in bowls, wraps, or pasta, or on salads.Best when fresh. Leftovers will keep in a sealed container in the refrigerator for 1-2 days. Reheat in a cast iron skillet until warm. Not freezer friendly.
Video
Notes
*Nutrition information is a rough estimate.
Nutrition (1 of 4 servings)
Serving: 1 half-cup serving Calories: 85 Carbohydrates: 5.9 g Protein: 0.9 g Fat: 6.9 g Saturated Fat: 1 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 4.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 294 mg Potassium: 229 mg Fiber: 3 g Sugar: 3.5 g Vitamin A: 23 IU Vitamin C: 2.2 mg Calcium: 9.7 mg Iron: 0.3 mg