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!
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!
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!
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:
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cut into large pieces – smaller pieces cook too quickly and turn into mush before the outside has a chance to caramelise; and
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roast at a high temperature so the surface gets “sealed” and holds in the juicy 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:
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you’ve skimped on the oil; or
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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:
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cut into thick 3cm / 1.2″ slices, then cut each slice into pieces to form cubes / rectangles
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drizzle with olive oil, sprinkle with salt and pepper then toss well in a bowl using a rubber spatula
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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
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).
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:
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Thyme (my favourite, pictured below) – 1 tsp fresh thyme leaves sprinkled over. It goes so well with roasted eggplant, makes it taste almost buttery;
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Parsley, chives or green onions – for touch of freshness and colour (not so much flavour);
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Lemon juice – squeeze of fresh lemon juice (also great paired with thyme);
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Balsamic vinegar (tiny drizzle) – pop of tartness is terrific! OR drizzle of balsamic glaze;
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Dollop of yogurt – creamy yogurt pairs really well with the juicy eggplant flesh;
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Pomegranate – plus yogurt. Looks spectacular!
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Sprinkle of parmesan – reminiscent of Eggplant Parmesan.
More ways to use roasted eggplant!
And a few other ideas for ways to use roasted eggplant:
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Dip / spread – Mash it (discard skin) then serve as dip or spread on toast;
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On toast – Piled on toast slathered with butter (or ricotta) – try this crusty homemade bread;
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Eggplant Parmigiana – Eggplant layered with rich tomato sauce, basil, and parmesan cheese, all topped off with stretchy, gooey mozzarella. Oh yeah!
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Pasta – Pasta alla Norma!;
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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
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Stuffed into an omelette;
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Tossed through a pasta salad;
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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.
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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Oven roasted eggplant (aubergine)
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:
Life of Dozer
Some people don’t find lunch at my place very relaxing….
I found this to be a very nice way to make eggplant. It is crisp on the outside and soft on the inside, and not as greasy as frying.
Made this with chicken shawarma – so good, classic tin eats recipe too, simple delicious but great on technique. Thanks so much
Oh and a drizzled with pomegranate molasses, so yum
Hi NagI; I love eggplant. You have some good points about cartelizing them. I will keep them in mind for my next roasted eggplant event. Sometimes mine come out soggy, and now I know why! As for flavoring the eggplant (or any veggie before roasting) I am surprised that the recommendation is to put the veggies in the bowl first, then add the oil and spice. Most recipes all over the web make the same technique recommendation. When it is done this way, some veggies get a big plop of oil and some get none. Same with spices. I saw a chef many years ago on TV recommend putting the oil and seasoning in a largish bowl first, blend them well, let them sit for a few minute for the spices to bloom and marinate, Then add the veggies and toss like you would for salad. The veggies get nicely and evenly coated with both oil and seasoning. I have learned to use my salad bowl for this process. Lots of room to toss the veggies. Then remove the bowl is then lined with the remaining oil and seasoning residue. I just increase it a bit, and then add ingredients for my salad dressing, and voila, I have salad dressing that complements the flavor profile that I used for my veggies. And I’ve used one bowl and tongs for two tasks that night–less to wash!
Nagi – Love your recipes. Love eggplant. Mine never got caramelized!!! Baked 450 approx. 45 minutes and barely cooked inside. What did I do wrong? Thank you.
Sounds like you have a problem with your oven thermostat Enid, that temp and time they should 100% be cooked! N x
Could I use white truffle olive oil or would that destroy the flavor?
Hi MariAnne – you definitely could, a little would go a long way! N x
Wow! This was sooo good. I felt like I was eating something sinful and yet it was baked eggplant. My husband loved it too, and he’s usually more of a meat and potatoes kind of guy. Thank you for sharing your recipe. (BTW, my search was for an “easy eggplant recipe” and this definitely fit the bill…and was delicious!)
To be honest, I just found this recipe as I had an eggplant laying around, and needed to use it, and wasn’t expecting much. I was wrong, this was so simple, yet delicious! I finished it with some green onions, balsamic vinegar, and a dollop of Sambal Oelek. Ate it all with baguette slices. Super delicious!
Such a good idea; smearing them on the baguette slices. Eggplant toasts! I use sambal olek a lot for my chili/garlic pop in seasoning veggies. It is quick and easy.A jar goes a long way and keeps in the fridge for months!
I have only eaten eggplant once or twice, but I’ll be eating it more now that I’ve found this super simple and oh-so-delicious recipe! I made it in the air fryer (Texas is hot enough without turning on the oven!), and ate it with a dollop of Greek yogurt. Love it!!!
I am a huge eggplant fan and I have to say that roasting the eggplant in larger chunks, as you suggest, is a total game changer! Beautiful, golden, soft chunks of delicious eggplant to do so many things with! My favourite way to eat these is to simply dip them in a garlicky tahini sauce 😋😋😋
It’s my favourite way to cook it Christine, I love the tahini sauce idea (I’ll put that on my to do list) ❤️ N x
Thanks for eggplant recipe and serving ideas. Always appreciate getting new ideas for one of my favorite foods. (FYI. “UGH” refers to something unappealing and distasteful – I don’t think that was your intent 🙂
I’m adding tomato, zucchini, goat and feta cheeses, lemon juice, rosemary, thyme, oregano, fresh roasted garlic cloves, and topping with fresh parsley, serving with Naan and grilled salmon.
Great idea
Not a beginner, but tossing in a bowl first and spreading onto parchment is a winner! And the cleanup is so much easier too!