Easy Oven Roasted Eggplant Recipe
Oven Roasted Eggplant
Introduction
Oven roasted eggplant is a simple yet delicious dish that brings out the natural flavors of this versatile vegetable. Roasting eggplants enhances their sweetness and creates a lovely caramelized texture. Whether you’re looking for a tasty side dish or a component for a larger meal, roasted eggplant is sure to please.
Why Make This Recipe
Roasting eggplant is an easy way to prepare this unique vegetable. It creates a rich, savory flavor that pairs wonderfully with many other foods. Plus, with just four main ingredients and straightforward steps, this recipe is perfect for cooks of all skill levels. Enjoy it as a healthy side dish, toss it into salads, or use it as a topping on pizza or grain bowls. It’s a fantastic way to add depth and flavor to your meals.
How to Make Oven Roasted Eggplant
Making oven roasted eggplant is straightforward. Just follow these easy steps, and you’ll have a delicious dish in no time!
Ingredients:
- 700g / 1.2 lb eggplants (2 medium), aka aubergine
- 3 tbsp olive oil
- 1/2 tsp salt (kosher / cooking salt, or 1/4 tsp table salt)
- 1/2 tsp black pepper
Directions:
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Preheat oven: Preheat your oven to 240°C / 450°F (220°C fan).
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Prepare the tray: Line a tray with parchment or baking paper. This step is optional, but it’s recommended, especially for first-time roasters. It helps prevent losing that beautiful caramelized surface.
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Cut the eggplant: Cut the eggplant into large cubes, about 3 cm / 1.2 inches. Place the cubes in a large bowl.
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Season the eggplant: Drizzle the olive oil over the eggplant cubes. Then sprinkle with salt and black pepper. Toss everything well to ensure each piece is evenly coated.
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Roast: Spread the eggplant cubes on the lined tray. Roast for about 20 minutes. After 20 minutes, turn the eggplant and roast for another 10 minutes. The eggplant is done when the edges are caramelized and soft inside, without being shriveled.
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Serve: Transfer the roasted eggplant to a serving plate. It tastes great on its own, but feel free to add some finishing touches!
How to Serve Oven Roasted Eggplant
Oven roasted eggplant can be served warm or at room temperature. It makes a great side dish to accompany grilled meats, pastas, or salads. Add your favorite toppings or mix it into grain bowls for added flavor and nutrition.
How to Store Oven Roasted Eggplant
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for about 3 to 4 days. To reheat, simply place them back in the oven for a few minutes at a low temperature until warmed through.
Tips to Make Oven Roasted Eggplant
- Choose firm, shiny eggplants for the best flavor and texture.
- To reduce bitterness, you can salt the eggplant cubes for about 30 minutes before roasting. Rinse the salt off and pat dry before proceeding.
- Be sure to give space between the eggplant pieces on the tray to allow for even cooking and browning.
Variation
You can experiment with different spices and herbs. Try adding garlic powder, smoked paprika, or Italian seasoning for added flavor. You can also mix in other vegetables, like bell peppers or onions, for a colorful medley.
FAQs
Q1: Can I use other types of eggplants for this recipe?
Yes, you can use other varieties, such as Japanese or Chinese eggplants. Just adjust the cooking time if they are smaller or larger.
Q2: What can I do if I don’t have parchment paper?
If you don’t have parchment paper, you can lightly oil the baking tray to prevent sticking.
Q3: Can I freeze the roasted eggplant?
Yes, roasted eggplant can be frozen, but it may become softer upon thawing. Store it in freezer-safe containers, and it will last for up to three months.
Enjoy your oven roasted eggplant as a tasty, nutritious addition to any meal!
Oven Roasted Eggplant
Ingredients
Main ingredients
- 700 g eggplants (2 medium), aka aubergine Choose firm and shiny eggplants for the best flavor and texture.
- 3 tbsp olive oil
- 1/2 tsp salt (kosher / cooking salt, or 1/4 tsp table salt) Can salt eggplant cubes for about 30 minutes before roasting to reduce bitterness.
- 1/2 tsp black pepper
Instructions
Preparation
- Preheat your oven to 240°C / 450°F (220°C fan).
- Line a tray with parchment or baking paper. This step is optional, but it helps prevent losing the caramelized surface.
- Cut the eggplant into large cubes, about 3 cm / 1.2 inches, and place them in a large bowl.
- Drizzle the olive oil over the eggplant cubes, sprinkle with salt and black pepper, and toss well to coat.
Cooking
- Spread the eggplant cubes on the lined tray and roast for about 20 minutes.
- After 20 minutes, turn the eggplant and roast for another 10 minutes until the edges are caramelized and the inside is soft.
- Transfer the roasted eggplant to a serving plate.
