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Home Veg and Salad Sides

Oven Roasted Eggplant (aubergine)

By:Nagi
Published:15 Jul '20Updated:18 Oct '21
181 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 minutes mins
Cook: 30 minutes mins
Sides, Vegetables
Western
5 from 81 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 @recipe_tin.

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181 Comments

  1. NFong says

    November 5, 2021 at 5:49 am

    Does the recipe work with Japanese eggplant?

    Reply
    • Nagi says

      November 9, 2021 at 2:19 pm

      Yes it should but you will need more of them as they are smaller. Just be sure to cut to the correct thickness. N x

      Reply
  2. Sean O'Sullivan says

    October 30, 2021 at 9:39 pm

    5 stars
    Super easy & super tasty. Thanks again Nagi. Really fab!!

    Reply
  3. Trish says

    October 30, 2021 at 9:59 am

    5 stars
    Adore this eggplant recipe!! Perfect every time!

    Reply
  4. Silvia says

    October 25, 2021 at 7:36 pm

    Made this tonight. It came out a little burnt – I think 15 mins on first side would have been fine. Still pretty yummy though! I love eggplant and will be making this again.

    Reply
    • Nagi says

      October 26, 2021 at 11:00 am

      Yes ovens can vary a bit. So glad you enjoyed it Silvia! N x

      Reply
  5. Elizabeth Wolff says

    October 22, 2021 at 6:42 am

    5 stars
    I made this and my husband and I loved the tasty recipe. Nice to have another way to eat eggplant.

    Thank you!
    Elizabeth Wolff

    Reply
    • Nagi says

      October 22, 2021 at 8:58 am

      Hi Elizabeth..so glad you enjoyed it! N x

      Reply
  6. Vickie Contreras says

    October 11, 2021 at 5:00 am

    Enjoyed the eggplant, sans the “zebra tripes”. 🤭

    Reply
    • Nagi says

      October 11, 2021 at 11:36 am

      Oops!! Added that one to the fixit list! N x

      Reply
  7. Ann says

    October 10, 2021 at 1:42 am

    Can I make in advance and warm later?

    Reply
  8. Makana says

    October 3, 2021 at 6:31 am

    I like the “Oven Roasted Eggplant” Recipe because I don’t know the cooking method for a long time until I find out your method of cooking eggplant, tks lot.

    Reply
  9. Jack says

    September 29, 2021 at 1:55 am

    I would not use parchment paper since it’s usually only safe up to 425 degrees. Use nonstick aluminum foil..

    Reply
  10. Nico says

    September 23, 2021 at 10:48 am

    5 stars
    This is a very nicely presented recipe — having had some of the problems highlighted here, I appreciate these fixes (which work!).
    I appreciate how your presentation is a little chatty, but mostly just contains advice related to the recipe, as well as other ways to use the main ingredient.
    Also, I know cooking sites always have ridiculously luscious close-up photos of their food, but even so, your fork-through-caramelized-eggplant is pretty spectacular.
    One thing — you may be able to get away with smaller cubes of eggplant with a slightly lower temperature (400F). But really, the cubes contract, so 1/2″ ends up being a nice size.
    Thanks again!

    Reply
  11. Margy says

    September 19, 2021 at 7:14 pm

    5 stars
    I mixed garlic, ginger, sambal olek, mirin and brown sugar, poured it over and roasted it. Voila – my own version caramelised chilli eggplant. Paired it with your cauliflower fried rice. So good!

    Reply
  12. Yaya says

    September 18, 2021 at 11:22 pm

    Thank you, your recipe is very helpful to make eggplant different ways. And God bless you!

    Reply
  13. Elle@Spiceandlife says

    September 15, 2021 at 2:24 am

    5 stars
    I enjoy preparing eggplant as a side dish for many of my favorite meals! It adds a lot of flavor to the overall experience!

    Reply
  14. Anna says

    September 13, 2021 at 9:14 am

    5 stars
    It was delicious. I often have mushy eggplant. Not this time.

    Reply
  15. RikaConfesses says

    September 11, 2021 at 11:26 am

    If you use parchment paper, at the temperatures listed, they’re won’t be any carmelization to lose. Just smushy eggplant that needs thrown into a food processor and rebranded as baba ganoush. I thought that sounded like bad advice, but tried it as described anyway. Total sludge, nothing like it should have been.

    Reply
    • Nagi says

      September 12, 2021 at 10:24 am

      Hi Rika, sorry you had trouble here – there definitely will be caramelisation, sounds like your oven may run slightly cool? N x

      Reply
  16. Bobbie Taggart says

    September 10, 2021 at 5:50 am

    Hi Nagi, I don’t ususally do this…send thanks or comments when I try an online recipe. Making an exception here: I thought your Roasted Eggplant Lentil Salad was fabulous…and it taught me a few things. Thank you!!! Bobbie

    Reply
    • Nagi says

      September 10, 2021 at 3:00 pm

      That’s so kind of you Bobbie, thanks so much!! N x

      Reply
  17. Dizzy5 says

    September 5, 2021 at 12:58 am

    NYC Greenmarket eggplants say “yes!” (also, zukes).

    Reply
  18. amanda thompson says

    August 31, 2021 at 12:22 pm

    Just found your website and love it. I’ve never cooked eggplant and can’t wait to try your recipe. I also love that you include a way to download the recipe. Thanks so much for sharing!

    Reply
  19. Jen says

    August 31, 2021 at 10:20 am

    Hi Nagi! I am cook for myself only. How does this go reheated?

    Reply
    • Nagi says

      September 1, 2021 at 2:01 pm

      Yes, I just microwave to reheat 🙂 N x

      Reply
  20. Millapede says

    August 21, 2021 at 7:38 am

    5 stars
    New here but harvested my very first aubergine today, the only one so far off a plant I have nurtured it seems like a lifetime but in fact only since April. Delicious! Simple! To be repeated… Will definitely be looking at more of your recipes. Thank you!!

    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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