Easy Roasted Eggplant
FAQ
You can, but it won’t caramelize or brown as nicely. Brushing lightly with olive oil gives the best texture and flavour.
Yes! Cool completely, store in an airtight container in the fridge for up to 3–4 days, and reheat in the oven or air fryer.
Globe eggplants work best for roasting, but Japanese or Italian varieties are also great. Adjust cooking time if they’re smaller or thinner.
Not necessary, the skin roasts nicely and adds color. For extra tender results, you can peel larger or tougher-skinned varieties.
Slice evenly, use high heat (400°F/204°C), and don’t overcrowd the pan. Pre-salting can also help remove excess moisture. (See notes)
Absolutely! Roast at 400°F (204°C) for 15–20 minutes, flipping halfway through, depending on slice thickness.
Easy Roasted Eggplant
Ingredients
- 2 medium eggplants (1lb each)
- ¼ cup olive oil
- ½ tsp sea salt
- ½ tsp garlic powder
- ¼ tsp black pepper
Instructions
- Preheat the oven to 400°F (204°C).
- Slice the eggplant crosswise into ½-inch (1.25 cm) rounds. Cut off the leafy end after slicing.
- Arrange slices in a single layer on a large baking sheet. Brush both sides with olive oil and sprinkle with salt, garlic powder, and black pepper.
- Roast for 30–35 minutes, flipping halfway through, until golden, soft, and caramelized.
Notes
- Chicken: Baked thighs, crispy drumsticks, or roasted chicken breasts.
- Lamb: A traditional Mediterranean pairing.
- Grains: Toss with couscous, quinoa, or rice for a simple, hearty side.
- Sauces: Marinara, tahini, tzatziki, or a yogurt-garlic sauce.
- Other Veggies: Mix into a roasted vegetable platter with zucchini, bell peppers, or cherry tomatoes.
- Extras: Top with crumbled feta or goat cheese, toss with chopped tomatoes, olives, and fresh herbs, layer into a veggie lasagna or pasta bake, or serve with hummus or baba ghanoush for a fun appetizer.
- Sprinkle smoked paprika or Italian herbs on the slices before roasting for extra flavor.
- For deeper caramelization, brush with honey or balsamic glaze during the last 5 minutes of roasting
- Broil slices for 2–3 minutes at the end for a smokier flavor.
- Optional Pre-Salting: Sprinkle sliced eggplant with salt and let sit 20 minutes, then pat dry to reduce bitterness.
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheat in the oven at 375°F (190°C) for 5–10 minutes, or until warmed through.
- Leftover roasted eggplant is also great in sandwiches, wraps, or blended into dips.
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