Is it just us or is eggplant totally misunderstood!? If you’re in the camp of only experiencing eggplant as a sad and soggy addition to mealtime, fear not, we have just the thing: perfect oven-roasted eggplant! It’s easy to prepare (just 3 ingredients, 30 minutes, and 1 pan required) and results in an addictive crispiness and caramelization. We had a hard time not snacking the whole batch right out of the pan!
It’s perfect as a side with nearly any main and in wraps, bowls, and salads, or tossed with pasta. Let us show you how it’s done!
How to Roast Eggplant
Roasting is our go-to method for eggplant because it’s quick and easy, hands-off, and seriously delicious! The eggplant can be cut into cubes, quarter-moons, slices, and more. But our favorite? Cubes!
Cubing the eggplant allows it to fit comfortably on just one baking sheet without crowding. And that means it gets golden brown and caramelized instead of soggy!
The other trick for perfect roasted eggplant? Cooking it at a high temperature (425 F / 218 C) for enough time (25-30 minutes) to give it a browned exterior and tender interior. Just look at those cubed purple beauties!
We hope you LOVE this oven-roasted eggplant! It’s:
Caramelized
Perfectly salty
Creamy
Nutty
Versatile
& Super snack-able!
What To Do With Roasted Eggplant
Not sure how to use it? Don’t worry — it’s hard to go wrong!
Roasted eggplant goes well with nearly any main, especially Mediterranean-inspired and Italian-inspired dishes. It’s also delicious in wraps, bowls, and salads, or tossed with pasta. Eggplant knows no bounds!
More Eggplant Recipes
- Easy Vegan Moussaka
- Mini Crispy Eggplant Pizzas
- Moroccan-Spiced Eggplant and Tomato Stew
- Crispy Gluten-Free Eggplant Parmesan
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Perfect Roasted Eggplant (Tender, Caramelized!)
Ingredients
- 1 medium eggplant, ends trimmed, cut into 1/2- to 1-inch cubes (1 medium eggplant yields ~4 cups cubed or 400g)
- 2 Tbsp olive oil
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.
- Add cubed eggplant to the parchment-lined baking sheet. Drizzle evenly with olive oil and, working quickly, toss to evenly distribute the oil. Sprinkle evenly with the salt and toss once more. Roast on the center rack for 25-30 minutes or until tender with a lightly browned exterior, tossing around the 15-minute mark.
- Best when fresh. Leftovers will keep in a sealed container in the refrigerator for 1-2 days. Reheat in a cast iron skillet until warm. Not freezer friendly.
Lauralee Leonard says
I’ve made this recipe and its exquisite. If you love the taste of eggplant this is a must try recipe. for me, cause I’m basically lazy, its a go to because its so easy and the results are consistently delicious. I used to look longingly at eggplants at the grocery cause every recipe for them required a lot of labor. Now that I have this recipe, there is always an eggplant in my big bowl of vegetables, so I can make this recipe any time.! thankyou MB
Support @ Minimalist Baker says
We know the feeling, Lauralee! And we’re so glad you enjoy it too! Thank you for sharing! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
solange says
the skin was unpleasantly hard to chew, do you think it could be due to overly hot oven or maybe lack of oil? (I followed the amount though)
Support @ Minimalist Baker says
Hmm, is it possible you were using an eggplant that was picked too old?
Amy says
This is by far the most delicious, easiest, and lowest mess way of cooking eggplant I’ve ever tried! No need to sprinkle the eggplant with salt and wait for the liquid to drain off, which I never manage to do without making a mess. It was so delicious my toddler loudly asked for more. Thank you!
Support @ Minimalist Baker says
Woohoo! That’s so great to hear, Amy! Thank you for the lovely review! xo
Amanda says
This is quick and very easy. I added it to pesto pasta tonight. I will definitely be making it again as a side for other dishes.
Support @ Minimalist Baker says
Woohoo! Thanks so much for the lovely review, Amanda!
Sylvia says
Made this and it was delicious! I baked it at 400 on convection and it turned out lovely. Thanks!
Support @ Minimalist Baker says
Yay! Thanks so much for the lovely review, Sylvia! Next time, would you mind also leaving a star rating? It really helps us and other readers! Thanks again!
Ranger says
I grow several varieties of eggplant (asian, middle eastern, and italian varieties). Mostly non bitter varieties but it works perfect for either. This is how I process them for future use. They do store in the freezer quite well. You just have to single layer freeze them after they cool. And then to reuse them you add them frozen to stir-fries, stews, soups, and pastas. Or I actually microwave them and then make baba ganoush! I also prefer to use garlic salt. But that’s because I don’t think you can never have too much garlic.
Support @ Minimalist Baker says
Lovely! Thank you for sharing your experience!
Sara Zayed says
Hi Dana! Could this be made oil free? I know that’s probably a bit of a stretch but wondering how you would do it if so.
Support @ Minimalist Baker says
Hi Sara, oil adds a lot of flavor and helps with browning here, but perhaps our miso tahini dressing could do the trick? Let us know if you try it!
Michele says
We don’t use oil. What do you recommend in be place of it to get good results?
Support @ Minimalist Baker says
Hi Michele, oil adds a lot of flavor and helps with browning here, but perhaps our miso tahini dressing could do the trick? Let us know if you try it!
Jane says
Is it not necessary to salt and drain rinse of the eggplant first beforehand?
Support @ Minimalist Baker says
Hi Jane, we tested both ways and didn’t find it changed the flavor much (it’s supposed to remove bitterness), so we stuck with the quicker/easier route =)
Michele says
I know what I am buying at the grocery store! I love roasted eggplant. My question is about types—have you compared Italian vs. Japanese vs Chinese? I usually buy Japanese because it tends to be fresher, and you avoid the seedy female eggplants, but what is your experience?
Support @ Minimalist Baker says
Yay! All are delicious in our experience, but we haven’t experimented as much with Japanese or Chinese varieties.
Amanda says
Also to make the eggplant even more delicious after roasting you can serve with a simple dipping sauce of 2 T. reduced sodium soy sauce, one T. sesame oil, a splash of OJ, and a squirt of sriracha or 1/2 T. of your favorite salsa. Shake to blend. Thanks for the inspiration!
Support @ Minimalist Baker says
That sounds wonderful, Amanda!
E says
And the oil? Any substitutions?
Support @ Minimalist Baker says
Hi, oil is pretty key for flavor with eggplant, but let us know if you try it without! Perhaps our miso tahini dressing?
Sharon says
How about adding Miso sauce or paste to this recipe? (and how much)?
Thanks.
Support @ Minimalist Baker says
What a lovely idea, Sharon! We think you could mix the oil with miso paste and a little water and then coat the veggies. But we haven’t tried that with eggplant! Let us know if you give it a try!
E.W. McDowell says
How necessary is the salt to this recipe? We try to avoid it.
Support @ Minimalist Baker says
Hi, it won’t be as flavorful, but should still work!