Description
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!
Ingredients
Units
Scale
- 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
- Fresh chopped parsley as a garnish (optional)
- Fresh lemon juice (optional)
- Pine nuts (optional)
Instructions
- 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. Drizzle the olive oil, 1 tablespoon at a time, tossing the eggplant after each addition.
- Season with salt, sprinkle with 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
- Garnish with fresh parsley, pine nusta and a squeeze of fresh lemon (optional).
- Prep Time: 10
- Cook Time: 30
- Category: Side
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- 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