Oven Roasted Eggplant
Oven roasted eggplant is a simple yet delicious dish that enhances the natural flavors of this versatile vegetable, perfect as a side or component in various meals.
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.
Notes
Oven roasted eggplant is best served warm or at room temperature. It pairs well with grilled meats, pastas, or salads. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.