Roasted Eggplant

This dish is one of my all-time favorite vegan side dishes that’s sure to elevate any meal: Roasted Eggplant! Eggplant is a versatile veggie that is not only packed with flavor but also loaded with health benefits, making it a must-have in every plant-based kitchen.

Eggplants, also known as aubergines, are a nutritional powerhouse chock full of antioxidants, vitamins, and minerals. Eggplants, which are in the nightshade family, may offer many health benefits and have been found to be neuroprotective, possibly helping to prevent Parkinson’s disease due to a particular phytonutrient found in them. What’s even more exciting is that eggplants may offer anti-cancer benefits by their extraordinary ability to bind to carcinogenic bile acids, helping them to be cleared from the body. They are particularly high in fiber, potassium, and vitamin C, making them a fantastic addition to a balanced vegan diet. Plus, their deep purple color indicates the presence of anthocyanins, powerful antioxidants known for their anti-inflammatory properties. Who knew eggplants were so wonderful!

Why We Love This Roasted Eggplant Recipe

This roasted eggplant recipe is so easy to make and goes well with any main dish. It makes a wonderful appetizer to serve at any gathering. Vegans and nonvegans will be asking for this recipe!

How to make Roasted Eggplant

First, rinse and peel the eggplants. The skin can be chewy, so remove all of it if you want to avoid that. Otherwise, peeling in strips helps maintain the integrity of the vegetable while limiting the chewiness. 

Slice eggplant into ¼ inch rounds. Then take each round and cut into approximately 1 inch cubes. 

Place eggplant cubes into a medium bowl and toss with olive oil, salt, and pepper. 

Place on a baking sheet lined with parchment paper.

Place the tray in the oven and roast at 350 for 20 minutes.

Remove tray, turn eggplant cubes, and return to the oven to roast for another 15-20 minutes. Eggplant should be soft and caramelized, but not shriveled. 

Now for the best part! Serve and enjoy!

Roasted Eggplant

Delicious, tender, caramelized eggplant made by roasting at high temperature with light seasoning.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine Mediterranean

Servings 4 people

Ingredients

  

• 2 eggplant
• 4 Tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

 

• Preheat oven to 450 degrees Fahrenheit (240 C).
• Line a baking tray with parchment paper.
• Wash and peel the eggplant if you desire. I find that peeling stripes works well to remove some of the chewy skin while also maintaining the integrity of the veggie while roasting. If you don't mind the skin keep it on.
• Cut the eggplant into large cubes, approximately 1" across. I find that slicing into circles this thick and then cutting each circle into 4 or 6 pieces (depending on size) works great.
• Add cubes to a bowl, drizzle olive oil over, and add salt and pepper.
• Toss well, spread evenly on the tray, and roast for 20 minutes.
• Turn eggplant pieces and roast an additional 15-20 minutes. The edges should be caramelized, soft, but not shriveled.
• Transfer to a serving dish. These can be used for a variety of other recipes, eaten plain as-is, or drizzled with fresh lemon juice, parsley, thyme, chives or balsamic vinegar.

Keyword roasted eggplant, tender eggplant