Oven Roasted Eggplant

Oven Roasted Eggplant Recipe
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Overhead shot of roasted eggplant on a baking sheet.
Credit: Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter

Cooking eggplant is quite easy and works in a million different ways: grilled eggplant, crispy baked eggplant, stir-fried eggplant, and stuffed eggplant, to name a few. (You just want to know what mistakes to avoid when cooking it!)

But whenever fall rolls around I find myself consumed by an abiding drive to roast things, and oven roasted eggplant is one of the best and easiest things to do.

Types of Eggplant for Oven Roasted Eggplant

  • Globe eggplant: You’ll need 2 medium eggplants or 1 large eggplant. If you’re using 1 large globe eggplant, it may be necessary to salt it before roasting. After scoring the eggplant, simply sprinkle it liberally with kosher salt and let stand for 30 to 60 minutes. Then rinse off the salt, give it a firm squeeze to get rid of any excess juices, and pat dry with a paper towel.
  • Japanese eggplant: If you’re using a long, skinny, Japanese eggplant, it is not necessary to score or salt it. Just cut it in half and pop it in the oven.
Credit: Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter

How to Roast Eggplant in the Oven

  • Preheat oven to 400°F.
  • Prepare the eggplant. Cut diagonal lines going about an inch apart, then turn the eggplant around and cut again showing a diamond pattern.
  • Brush the eggplant flesh with olive oil. Put it face-down on a baking sheet.
  • Roast the eggplant for 35-40 minutes. The eggplant skin will look collapsed and puckered.
  • Let the eggplant cool for 10 minutes. Season with salt and pepper.

How to Serve Oven Roasted Eggplant

Oven roasted eggplant is a delicious side dish with roasted chicken, seared steak, or alongside a hearty pasta. Here are few other ideas on how to serve it:

  • Baba Ghanoush: Scoop out the eggplant and make this smooth and creamy dip.
  • Stuffed Eggplant Parmesan: A spin on classic eggplant Parmesan, stuffed into a hollowed-out eggplant shell and topped with melted mozzarella.
  • Roasted Eggplant Sabich Bowl: A hummus bowl topped with roasted eggplant, tomato-cucumber salad, tahini sauce, and jammy eggs.
  • Eggplant Parm Pesto: Roasted eggplant is blended with a garlic-oregano-and-tomato paste olive oil, then blitzed with fresh basil and lots of Parmesan.

Oven Roasted Eggplant Recipe

Nutritional Info

Ingredients

  • 2

    medium eggplants or one large globe eggplant

  • Olive oil

  • Kosher salt

  • Freshly ground black pepper

Instructions

  1. Preheat oven to 400°F.

  2. Cut the stem end and bottom off 2 medium eggplants or one globe eggplant, then cut it in half lengthwise. Score the flesh with a knife, cutting deep into the flesh but not through the skin. Cut diagonal lines going about an inch apart, then turn the eggplant around and cut again so you have a diamond pattern.

  3. Brush the eggplant flesh with a bit of olive oil and put it face-down on a baking sheet.

  4. Roast for 35-40 minutes, or until the back of the eggplant looks collapsed and puckered.

  5. Let the eggplant cool for 10 minutes, then season with salt and pepper. It can be scooped out of the peel for use in dips, or eaten plain with its antioxidant-rich peel and a sprinkle of lemon juice.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.