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Home Veg and Salad Sides

Oven Roasted Eggplant (aubergine)

By:Nagi
Published:15 Jul '20Updated:18 Oct '21
161 Comments
Recipe v Video v Dozer v

This is a recipe for how to roast eggplant in the oven so each piece is plump and juicy on the inside, and beautifully caramelised on the outside. Never again suffer through a tray of mushy mess!

Close up of Oven Roasted Eggplant with caramelised edges

Roasted Eggplant

The quickest way to elevate (almost) any vegetable is to roast it. And eggplant is no exception! It’s nothing interesting when raw – pretty tasteless actually.

But when you give it a good blast in a hot oven, it completely transforms. That moment when you bite through the gorgeous caramelised edges and the juicy flesh inside bursts in your mouth… UGH! So good!

Overhead photo of Oven Roasted Eggplant on a tray, fresh out of the oven

Todays recipe is for roasting eggplant cubes. The two other common ways to roast eggplant is cut in half (like boats – here’s a recipe) or sliced into rounds (see this recipe).


What you need for roasted eggplant

Cross my heart, you don’t need anything more than salt, pepper and olive oil to roast eggplant. The caramelisation adds tons of flavour!

Ingredients in Oven Roasted Eggplant

Eggplant roasting problems!

A common problem people run into when roasting eggplant cubes is that they turn into mush before they caramelise. Been there, done that!

The key to fix this is simple:

  1. cut into large pieces – smaller pieces cook too quickly and turn into mush before the outside has a chance to caramelise; and

  2. roast at a high temperature so the surface gets “sealed” and holds in the juice inside.

The other problem some people have is that when they go to flip or serve the eggplant cubes, the caramelised skin comes off. This happens if:

  1. you’ve skimped on the oil; or

  2. the flip you use doesn’t have a sharpish edge.

So if you’re a roasted eggplant newbie, parchment / baking paper is highly recommended – this will ensure you don’t lose any of that caramelised skin! (Seriously, it will make you cry if it all gets stuck on the pan)


How to roast eggplant

So with that said and done, here is how to cut and roast eggplant:

  • cut into thick 3cm / 1.2″ slices, then cut each slice into pieces to form cubes / rectangles

  • drizzle with olive oil, sprinkle with salt and pepper then toss well in a bowl using a rubber spatula

  • spread out on tray and bake at 240°C/ 450°F for 20 minutes, flip, then for another 10 minutes, until the eggplant is super soft and caramelised on the edges

How to roast eggplant

Peeling – if you’re bothered by eggplant skin (which I am not – I don’t find it at all chewy), peel “zebra tripes” down the eggplant like this. If you don’t leave at least some skin on, then the eggplant cubes are prone to collapsing and turning into mush – you need some skin to hold it together.

Bitterness & salting – In the past, the standard preparation method for eggplant including salting the eggplant to remove bitterness. The eggplant of today has largely had the bitterness bred out of it so unless you have a very old, very large one, you shouldn’t have this problem. I never have, and I only salt eggplant for specific recipes (like Greek Moussaka).

However, if you can’t get your head around cooking eggplant without salting it, here’s how: sprinkle the cubed eggplant with 1 tsp salt, toss, leave in colander for 30 minutes. Rinse then thoroughly pat dry, toss with oil and pepper (NO SALT), roast per recipe.

Select eggplants that are firm but have a bit of give, and feel heavy for their size (light = dried out inside).

Close up of fork picking up Oven Roasted Eggplant

Extra flavour and serving Roasted Eggplant

I truly mean it when I say that eggplant roasted with just salt and pepper is so good, you will be completely happy to eat it plain. And that’s certainly the way I serve it most of the time. It’s so juicy, you don’t even need a sauce!

But if you want to jazz it up a bit, here are a few ideas:

  • Thyme (my favourite, pictured below) – 1 tsp fresh thyme leaves sprinkled over. It goes so well with roasted eggplant, makes it taste almost buttery;

  • Parsley, chives or green onions – for touch of freshness and colour (not so much flavour);

  • Lemon juice – squeeze of fresh lemon juice (also great paired with thyme);

  • Balsamic vinegar (tiny drizzle) – pop of tartness is terrific! OR drizzle of balsamic glaze;

  • Dollop of yogurt – creamy yogurt pairs really well with the juicy eggplant flesh;

  • Pomegranate – plus yogurt. Looks spectacular!

  • Sprinkle of parmesan – reminiscent of Eggplant Parmesan.

Plate of Oven Roasted Eggplant

More ways to use roasted eggplant!

And a few other ideas for ways to use roasted eggplant:

  • Dip / spread – Mash it (discard skin) then serve as dip or spread on toast;

  • On toast – Piled on toast slathered with butter (or ricotta) – try this crusty homemade bread;

  • Eggplant Parmigiana – Eggplant layered with rich tomato sauce, basil, and parmesan cheese, all topped off with stretchy, gooey mozzarella. Oh yeah!

  • Pasta – Pasta alla Norma!;

  • Stirred into curries (the roasting adds so much better flavour!) – try any of these curries but especially Thai Red Curry or Green Curry, this Coconut Curry Sauce; this epic Massaman Lamb Shank Curry. Just stir it in towards the end – it will absorb flavour fast and it will collapse if simmered in the sauce for too long

  • Stuffed into an omelette;

  • Tossed through a pasta salad;

  • Stirred into a stew or soup, like this quick Chicken Stew, this Chickpea Lamb Shawarma Soup, this hearty Beef and Vegetable Soup, Minestrone Soup, Lentil Soup (seriously amazing!) or this Brazilian Coconut Chickpea Stew.

OR in this big, juicy lentil salad piled high with roasted eggplant that I also shared today.

Close up of Roasted Eggplant Lentil Salad

Don’t run for the hills at the thought of lentils – you haven’t tried MY lentil salad yet! It is not your usual bland and boring lentil salad, that’s for sure! – Nagi x


Watch how to make it

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Close up of roasted eggplant cubes

Oven roasted eggplant (aubergine)

Author: Nagi
Prep: 5 mins
Cook: 30 mins
Sides, Vegetables
Western
5 from 63 votes
Servings4 – 5 as a side
Tap or hover to scale
Print
Recipe video above. This is a recipe for how to roast eggplant in the oven so each piece is plump and juicy on the inside, and beautifully caramelised on the outside. As oposed to a mushy mess, or shrivelled up and dismal! The key is: large pieces and high oven temp.
Eggplant is actually really bland when raw, but it completely transforms when roasted. You don't need anything more than salt and pepper, but I've added some suggestions!

Ingredients

  • 700g/ 1.2 lb eggplants (2 medium), aka aubergine
  • 3 tbsp olive oil
  • 1/2 tsp salt (kosher / cooking salt, or 1/4 tsp table salt)
  • 1/2 tsp black pepper

Instructions

  • Preheat oven to 240°C / 450°F (220°C fan).
  • Line a tray with parchment/baking paper (optional – recommended for first timers so you don’t lose the caramelised surface).
  • Cut eggplant into large cubes – 3 cm / 1.2″. Place in large bowl, drizzle with oil, salt and pepper.
  • Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes – edges should be caramelised, soft inside, but they’re not shrivelled up and dismal.
  • Transfer to serving plate. Delicious served plain, but see below for some finishing options.

FINISHING OPTIONS:

  • 1 teaspoon fresh thyme leaves (my favourite!), drizzle of fresh lemon juice, parsley, chives or green onions (for touch of freshness and colour, not so much flavour), tiny drizzle of balsamic vinegar (pop of tartness is terrific! OR drizzle of balsamic glaze), dollop of yogurt (creamy yogurt pairs really well with the juicy eggplant flesh).

Recipe Notes:

Peeling – if you’re bothered by eggplant skin (which I am not – I don’t find it at all chewy), peel “zebra stripes” down the eggplant like this. If you don’t leave at least some skin on, then the eggplant cubes are prone to collapsing and turning into mush – you need some skin to hold it together.
Bitterness & salting – In the past, the standard preparation method for eggplant including salting the eggplant to remove bitterness. The eggplant of today has largely had the bitterness bred out of it so unless you have a very old, very large one, you shouldn’t have this problem. I never have.
However, if you can’t get your head around cooking eggplant without salting it, here’s how: sprinkle the cubed eggplant with 1 tsp salt, toss, leave in colander for 30 minutes. Rinse then thoroughly pat dry, toss with oil and pepper (NO SALT), roast per recipe.
Select eggplants that are firm but have a bit of give, and feel heavy for their size (light = dried out inside).
Keywords: baked aubergine, roasted eggplant
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Hi, I'm Nagi!

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161 Comments

  1. Deborah says

    January 7, 2023 at 7:04 pm

    Nagi that eggplant was absolutely delicious 🤤. Another thumbs up for you👍❤️💋

    Reply
  2. Adele says

    January 5, 2023 at 1:32 pm

    I’ve never eaten egg plant but if it’s in season, I’m going to give this a crack. Looks yummy.

    Reply
  3. Joy says

    October 10, 2022 at 9:54 am

    5 stars
    Was skeptical especially with the skins on but this was very very good! Thanks for the recipe.

    Reply
  4. Miike says

    September 25, 2022 at 5:21 am

    We made this exactly as described, Very surprised at how simple and delicious it is. We added a little lemon juice and feta cheese. Really good both plain and dressed.

    Reply
  5. Chantelle says

    September 18, 2022 at 7:26 am

    5 stars
    Thank you for your insight on this. I usually salt and drain then cook into a stew on the stove. It never turns out how I want it and to be honest seems a waste of energy and money. Now I have found your recipe, I will use it again and again!

    Reply
  6. Rene says

    September 14, 2022 at 1:45 pm

    5 stars
    I don’t eat eggplant. From previous experience, it was always disgusting! I’m on an eating plan and had to make it for my lunch! OMGOSH! Used this recipe and it was absolutely delicious! Converted!

    Reply
  7. Joanne says

    August 31, 2022 at 11:56 pm

    Thank you for your tips on this recipe!
    The best roasted eggplant I have ever made!

    Reply
  8. jude says

    August 19, 2022 at 9:12 am

    5 stars
    nagi, this was the most successful roasted eggplant experience i’ve ever had. thank you for each detail, which made a difference. so yummy.

    Reply
  9. Cindy says

    August 18, 2022 at 7:21 am

    My go to recipe for eggplant, nothing compares, simply delicious. Glad I found it.

    Reply
  10. Ebony says

    August 7, 2022 at 11:34 pm

    5 stars
    Made this tonight and it came out so delicious! I haven’t had much success cooking with eggplants but this recipe is perfect, I’m excited to make this again and incorporate the roast eggplants into other dishes!

    Reply
  11. Minette says

    July 13, 2022 at 6:46 am

    Hello Nagi! I just recently discovered your blog this past year and I can’t get enough of your recipes and valuable tips. For this recipe, would I be able to get away by using Asian eggplant? Please advise 😅

    Reply
  12. Rosemary Martel says

    July 11, 2022 at 2:08 pm

    Would like to have it

    Reply
  13. Mbear says

    June 30, 2022 at 1:47 am

    going to try this today with a couple smallish Japanese eggplants, sounds delish and since small amount going to add few onions and mushrooms.

    Reply
  14. Janette ingram says

    June 26, 2022 at 11:07 am

    I would like to get all kinds of recipes

    Reply
  15. Susie says

    June 24, 2022 at 12:42 pm

    5 stars
    This rocks!! By far, the best roasted aubergine I have ever tasted! Added some garlic powder & cumin to kick it up for a Lebanese sandwich, but definitely not necessary. Thanks Nagi!

    Reply
  16. Ceri says

    June 24, 2022 at 1:08 am

    5 stars
    Absolutely perfect roasted eggplant! You’ve finally saved me from years of mushy eggplant – the larger cubes was the key. Thank yoU!

    Reply
  17. LaVerne R0chelle-HARRINGTON says

    June 22, 2022 at 1:12 am

    i have an egg plant my mouth is watering

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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