Oven Roasted Eggplant is a simple yet stunning dish that brings out the vegetable’s natural sweetness and rich, smoky depth. With just 10 minutes of prep and 30 minutes in the oven, you’ll achieve tender, melt-in-your-mouth slices with a golden, caramelized edge. The combination of olive oil, garlic, and herbs enhances its earthy flavor, making it a versatile side or star of the meal.
This recipe delivers a satisfying contrast of textures—crispy on the outside, creamy on the inside—while keeping things light and healthy. Perfect for weeknights or entertaining, it’s a fuss-free way to elevate your dinner table with minimal effort and maximum flavor. You’ll love how effortlessly it transforms into a crowd-pleaser!
What You’ll Need?
- 1½ pounds eggplant (about 1 large globe eggplant or 2 medium eggplants, chopped into ½-inch cubes)
- 2 tablespoons extra-virgin olive oil (substitute with avocado oil if preferred)
- ½ teaspoon sea salt (adjust to taste or use kosher salt as an alternative)
How to Make It?
- Preheat the oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
- Prepare the eggplant: Place the chopped eggplant on the baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.
- Roast: Spread the eggplant in a single layer on the baking sheet. Roast for 25 to 35 minutes, or until the eggplant is tender and has browned edges.
- Serve: Remove from the oven and enjoy as a side dish or add to your favorite recipes!
Delicious Sauce and Topping Ideas
Elevate your roasted eggplant with a drizzle of tahini sauce (mix ¼ cup tahini, 2 tablespoons lemon juice, 1 minced garlic clove, and 2 tablespoons water) or a sprinkle of crumbled feta and fresh herbs like parsley or mint. For a spicy kick, add a dash of chili flakes or a dollop of harissa paste.
Perfect Pairings: Serving Suggestions
Serve your roasted eggplant as a side dish with grilled chicken or fish, or toss it into a grain bowl with quinoa and roasted veggies. It also makes a great addition to salads or as a topping for flatbreads with hummus and arugula.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread the eggplant on a baking sheet and warm in a 350°F oven for 5-10 minutes, or microwave in 30-second intervals until heated through. Avoid overcooking to maintain its texture.
Quick Recipe Variations
Try swapping sea salt for smoked salt for a deeper flavor, or add a teaspoon of cumin or paprika to the olive oil before tossing. For a sweeter twist, drizzle with balsamic glaze after roasting.
Time-Saving Kitchen Hacks
Chop the eggplant the night before and store it in the fridge to save prep time. If you’re short on oven space, roast the eggplant in an air fryer at 400°F for 15-20 minutes, shaking the basket halfway through.
Oven Roasted Eggplant
Ingredients
- 1½ pounds eggplant, about 1 large globe eggplant or 2 medium eggplants, chopped into ½-inch cubes
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the eggplant on the baking sheet and toss with the olive oil and salt. Spread evenly on the baking sheet and roast for 25 to 35 minutes, or until tender and brown around the edges.