Perfect Easy Roasted Eggplant Recipe
Description:
This easy roasted eggplant recipe brings out the natural sweetness and creaminess of the vegetable while adding crispy, caramelized edges. Seasoned with olive oil, garlic, and herbs, it’s the ultimate side dish or meatless main. Great on its own, in wraps, or tossed into grain bowls or pasta.
Ingredients:
2 medium eggplants (about 600g total), cut into 1-inch cubes or rounds
3 tbsp olive oil
4 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp dried oregano or thyme
Optional: 1 tbsp balsamic vinegar or lemon juice
Optional garnish: chopped parsley, fresh basil, grated Parmesan, or tahini drizzle
Instructions:
Preheat the oven to 220°C (425°F). Line a large baking tray with parchment paper.
Prepare the eggplant: Cut the eggplant into cubes or thick rounds. (No need to peel.)
Toss with seasoning: In a bowl, mix eggplant with olive oil, garlic, salt, pepper, and oregano until evenly coated.
Roast: Spread out in a single layer on the tray. Roast for 25–30 minutes, flipping halfway, until golden brown and tender inside.
Optional finish: Drizzle with balsamic vinegar or lemon juice after baking for brightness.
Serve warm: Sprinkle with herbs or Parmesan, or serve with hummus or yogurt sauce.
Time Required:
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Serving Suggestions:
Over couscous, quinoa, or rice
Tucked in a pita with hummus and cucumbers
Tossed with pasta, feta, and cherry tomatoes
Served cold in a mezze platter
Tips:
For extra crispiness, salt eggplant cubes and let them sit for 15 minutes, then pat dry before roasting.
You can add chili flakes or smoked paprika for a little kick.
Want it creamy? Blend roasted eggplant with tahini, lemon, and garlic for baba ganoush.
Nutrition Info (Per serving – makes 4 servings):
Calories: ~120 kcal
Protein: 2g
Fat: 9g
Carbohydrates: 10g
Fiber: 4g
Sugar: 4g
Sodium: 300mg
(May vary slightly depending on oil amount and toppings used)
Frequently Asked Questions:
Q: Can I use an air fryer?
A: Yes! Air fry at 200°C (400°F) for 15–18 minutes, shaking halfway through.
Q: Can I freeze roasted eggplant?
A: It can be frozen, but the texture softens. Better used in soups, curries, or dips after thawing.
Q: Do I have to peel eggplant?
A: Not at all! The skin adds texture and nutrients. It becomes tender when roasted.
Q: Can I grill instead of roast?
A: Absolutely. Grill on medium-high heat for about 4–5 minutes per side.
Q: Is this recipe vegan?
A: Yes! It’s completely plant-based unless you add cheese.