This is the simplest way to enjoy eggplant! Roasted Eggplant (aubergine in the UK and France) has a perfectly caramelized outside while the inside stays soft and juicy. It’s a versatile vegan eggplant recipe to use in all of your favorite dishes!
This Roasted Eggplant recipe is a really easy way to enjoy everyone’s favorite purple veggie! We roasted unpeeled eggplant cubes simply with extra virgin olive oil, salt, and sweet paprika. To create a perfectly cooked dish that’s yummy on its own but can also be used in bowls, salads, pasta, or stews. This is also a great base for your favorite vegetarian eggplant recipes!
More About Eggplant
Eggplants are hearty and delicious while being filled with vitamins A and C, fiber, and potassium. Many people don’t know how to prepare it, though! We have many eggplant recipes, but this one just might be the simplest. There are many vegetables that can be eaten cooked or raw, eggplant is not one of them.
Raw eggplant is tough unpleasant and has no flavor, cooked eggplant, however, becomes, sweet and absorbs all the delicious flavors and spices that you cook it in.
Eggplant skin is totally edible, we love the texture that the eggplant skin adds to the dishes we prepare. We use unpeeled eggplant in most of our recipes. If you prefer to peel your eggplant, cut the ends off, then use a vegetable peeler to remove the purple skin in long strips.
Eggplant seeds are also edible, meatier eggplants with fewer seeds are sweeter, but there is no way to know how many seeds an eggplant has you just have to cut into it.
Japanese or Chinese Eggplant (the long skinny purple kind) have fewer seeds and a more delicate flavor, we prefer them in the winter months, but enjoy any eggplant variety.
Does Eggplant Need to Be Salted Before Roasting?
Many home cooks salt their eggplant and leave it to drain in a colander dry for an hour or more before cooking, in order to take make it less bitter, but this step actually isn’t necessary, since the eggplants cultivated today have been bred to eliminate most of their bitterness. We only suggest salting eggplant if you’re going to be frying it as it will help the veggie to absorb less oil.
How to Cut Eggplant for Roasting
Roasted eggplant can be cut into cubes (this is how we usually make it!), rounds (these take longer to cook), or even sticks to make eggplant fries. Eggplant can be roasted whole for baba ganoush or cut in half. Just make sure to roast it with the cut side down!
How to Roast Eggplant
Roasting vegetables is the best way to bring out their amazing natural flavors and sweetness and achieve a perfectly caramelized bite. For this Roasted Eggplant recipe, we kept the skin on and tossed it with olive oil, salt, and sweet paprika.
We prefer to mix the eggplant pieces with the oil in a bowl since we add the oil one tablespoon at a time ensuring that all the eggplant cubes get coated with the olive oil.
Avoid overcrowding the pan during cooking; this creates pockets of hot air that steam the veggies rather than roasting them! We roast eggplant at high heat (425F). This helps the outside cook fast enough that it seals in the juices to create that perfect outer texture and perfect bite!
Once the eggplant is roasted we pull the edges of the parchment paper around the eggplant to form a little packet after it’s done cooking. Letting it rest this way for a bit allows the eggplant to soften further without drying it out.
Different Ways to Spice Eggplant
Eggplant adapts to many different spices, so if you have a favorite blend, it would probably be good in this baked eggplant recipe! We kept the recipe super simple with just salt and sweet paprika, but feel free to make it your own.
How to Use Roasted Eggplant
Any dish that has fresh veggies would be made better with roasted eggplant! We’d add this oven-roasted eggplant into salads, omelets, curries, pizza, pasta dishes, bowls, over quinoa, or in stews. It would make a great appetizer served alongside a trio of sauces, we like Romesco, Chimichurri, and Schug. Try your roasted aubergine with tahini, silan, pine nuts, and pomegranate seeds. Colorful and tasty!
More Eggplant Recipes
- High Protein Skillet Eggplant Lasagna
- Eggplant Meatballs with Pomegranate Molasses
- Braised Eggplant in Fresh Tomato Sauce
- Buffalo Eggplant Fries
- Stuffed Eggplant with Fennel and White Beans
- Eggplant Pickle Salad Sandwich
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This is the simplest way to enjoy eggplant! Roasted Eggplant has a perfectly caramelized outside while the inside stays soft and juicy. It’s a versatile vegan eggplant recipe to use in all of your favorite dishes!
- 2 large eggplants, diced into 1.5" pieces (about 10 cups)
- ¼ cup extra virgin olive oil
- 1 tsp sea salt
- 1 tsp sweet paprika
- Preheat the oven to 425F. Line an extra-large or two large baking sheets with parchment paper
- Place the diced eggplant in a large bowl. Add the olive oil, 1 tablespoon at a time, tossing the eggplant after each addition
- Season with salt and paprika and toss well so all the pieces are slightly covered with the paprika
- Arrange the seasoned eggplant on the baking sheets. Bake for 30 minutes or until tender
- Remove the baking sheet from the oven and very carefully fold the parchment paper around the eggplant, so it wraps it around all the pieces, to form a sealed package. Be careful it will be hot.
- Let the eggplant sit for 20 minutes. This will allow the eggplant to soften further without drying it out
- Prep Time: 10
- Cook Time: 30
- Category: Side
- Method: Roasting
- Cuisine: Mediterranean
- Serving Size: About ½ cup
- Calories: 88
- Sugar: 1
- Sodium: 388
- Fat: 9.4
- Saturated Fat: 1.4
- Unsaturated Fat: 7.8
- Trans Fat: 0
- Carbohydrates: 1.8
- Fiber: 1
- Protein: .3
- Cholesterol: 0
Keywords: eggplant, roasting, kosher, gluten-free, parve,