Easy Roasted Eggplant
This roasted eggplant is crispy on the outside, tender on the inside, and caramelized to perfection every time. Super simple, barely any fuss, and so versatile, you’ll want to roast a double batch just to snack on while it's hot from the oven.
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
Serving Suggestions:
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- 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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Mention @thewifewiththeknife or tag #wifewiththeknife