Perfect Roasted Eggplant (Tender, Caramelized!)

I made this, this morning. It was really yummy. First time ever cooking eggplant and I haven’t eaten in more than 20 years. I might use less salt next time but I loved the. crispy outside and soft inside. I wound up adding it to some lettuce wraps I made with ground lamb, red onion and grape tomatoes. Had some left over tzatziki sauce I drizzled on it. Then I went back for seconds on the eggplant alone. Will DEFINITELY be making this again. Would be a great little snack.

Outstanding! We tried growing eggplant this year, because although neither my husband nor I have ever really liked it, we were told it would make a big difference if it was fresh from the garden.

This was the first recipe we tried, and it was *delicious*! All the eggplant we’ve had before has been bitter or kind of tough, but especially when this is hot, it’s wonderful. We were hard put not to eat it all off the baking sheet before it came to the table! I’m using it as a side dish for Italian-themed dishes.

Thanks for a wonderful recipe and a great and simple way to use our garden produce!

Absolutely delicious and so easy to make ! I will make this a regular on my list of vegetables. It does freeze well in single layers and makes a great addition to pasta sauce.

I used a cast-iron pan and the results were amazing…also, I have found the roasted cubes very freezer friendly…I use them as a pizza topping or in pasta sauce with no problem.

This is the first time I roasted eggplant and I am sooo sorry it took this long. This recipe is simple and so perfect! After roasting I added sautés onions and marinara spice, and poured over pasta. Delish and so easy. Will definitely be a staple, as my husband said!

This is genius!!

I read some comments, and chose to reduce the heat on my attempt at this recipe, and cook on the low side of time (3′ vs 5′ in the 3-5′). Even so, I now have a pan (non-stick) that has bad burn marks that I need to figure out how to clean, as normal soaking and using non-stick scrubbing sponge did little to remove the marks.

I thought this might be a little bland, so fixed some as per the instructions, and added garlic powder to the rest. I prefer those with the garlic powder.

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

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!

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.

Made this and it was delicious! I baked it at 400 on convection and it turned out lovely. Thanks!

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.

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!