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An overhead view of a blue plate with roasted eggplant and a fork underneath

Roasted Eggplant

  • Author: Vicky and Ruth
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


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)
  • 1/4 cup extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp sweet paprika


  1. Preheat the oven to 425F. Line an extra-large or two large baking sheets with parchment paper
  2. Place the diced eggplant in a large bowl. Add the olive oil, 1 tablespoon at a time, tossing the eggplant after each addition
  3. Season with salt and paprika and toss well so all the pieces are slightly covered with the paprika
  4. Arrange the seasoned eggplant on the baking sheets. Bake for 30 minutes or until tender
  5. 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.
  6. 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 1/2 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,

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