This is a recipe for how to roast eggplant in the oven so each piece is plump and juicy on the inside, and beautifully caramelised on the outside. Never again suffer through a tray of mushy mess!
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. …
- Serve as a side or snack, in bowls, wraps, or pasta, or on salads.
- Best when fresh.
Oven roasted eggplant (aubergine)
Recipe video above. This is a recipe for how to roast eggplant in the oven so each piece is plump and juicy on the inside, and beautifully caramelised on the outside. As oposed to a mushy mess, or shrivelled up and dismal! The key is: large pieces and high oven temp.Eggplant is actually really bland when raw, but it completely transforms when roasted. You don’t need anything more than salt and pepper, but I’ve added some suggestions!
Prep: 5min
Yield: 4
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
Instruction:
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- {‘@type’: ‘HowToStep’, ‘text’: “Line a tray with parchment/baking paper (optional – recommended for first timers so you don’t lose the caramelised surface).”, ‘name’: “Line a tray with parchment/baking paper (optional – recommended for first timers so you don’t lose the caramelised surface).”, ‘url’: ‘https://www.recipetineats.com/roasted-eggplant/#wprm-recipe-48310-step-0-1’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Cut eggplant into large cubes – 3 cm / 1.2″. Place in large bowl, drizzle with oil, salt and pepper.’, ‘name’: ‘Cut eggplant into large cubes – 3 cm / 1.2″. Place in large bowl, drizzle with oil, salt and pepper.’, ‘url’: ‘https://www.recipetineats.com/roasted-eggplant/#wprm-recipe-48310-step-0-2’}
- {‘@type’: ‘HowToStep’, ‘text’: “Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes – edges should be caramelised, soft inside, but they’re not shrivelled up and dismal.”, ‘name’: “Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes – edges should be caramelised, soft inside, but they’re not shrivelled up and dismal.”, ‘url’: ‘https://www.recipetineats.com/roasted-eggplant/#wprm-recipe-48310-step-0-3’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Transfer to serving plate. Delicious served plain, but see below for some finishing options.’, ‘name’: ‘Transfer to serving plate. Delicious served plain, but see below for some finishing options.’, ‘url’: ‘https://www.recipetineats.com/roasted-eggplant/#wprm-recipe-48310-step-0-4’}
- {‘@type’: ‘HowToSection’, ‘name’: ‘FINISHING OPTIONS:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘1 teaspoon fresh thyme leaves (my favourite!), drizzle of fresh lemon juice, parsley, chives or green onions (for touch of freshness and colour, not so much flavour), tiny drizzle of balsamic vinegar (pop of tartness is terrific! OR drizzle of balsamic glaze), dollop of yogurt (creamy yogurt pairs really well with the juicy eggplant flesh).’, ‘name’: ‘1 teaspoon fresh thyme leaves (my favourite!), drizzle of fresh lemon juice, parsley, chives or green onions (for touch of freshness and colour, not so much flavour), tiny drizzle of balsamic vinegar (pop of tartness is terrific! OR drizzle of balsamic glaze), dollop of yogurt (creamy yogurt pairs really well with the juicy eggplant flesh).’, ‘url’: ‘https://www.recipetineats.com/roasted-eggplant/#wprm-recipe-48310-step-1-0’}]}
BEST Way To Roast EGGPLANT: Perfect Roasted Eggplant Recipe
FAQ
Do you peel eggplant before roasting?
Do you have to peel eggplant before you cook it? You don’t. The skin is entirely edible, though with larger eggplants it can be a little tough. If your eggplant is young, tender, and on the small side, the nutrient-rich skin can probably be left on for skillet frying or braising.
What is the best way to cook eggplant?
Instructions
- Preheat the oven to 400 degrees F (204 degrees C).
- Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. …
- Arrange the eggplant slices on an extra large baking sheet in a single layer. …
- Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.
How to roast eggplant Martha Stewart?
Directions
- Preheat oven to 475 degrees. Cut eggplants into 1-inch cubes; divide between 2 rimmed baking sheets.
- Dividing evenly, drizzle with olive oil, coarse salt, and ground pepper; toss to coat. Spread in a single layer; roast, turning once, until golden and tender, 25 to 30 minutes. Cool on sheets.
Do you need to salt eggplant before roasting?
If you’re new to preparing eggplant for cooking, you might be wondering, “Is salting eggplant necessary?” The short answer is no. Because thanks to the advancements made in eggplant farming, most of the time, salting eggplant is not necessary. For most recipes, I simply slice up the veggie and get cooking!
Why do you soak eggplant in salt water?
Soaking to minimize oil absorption: Eggplants can absorb a significant amount of oil during cooking, especially when frying or sautéing. Soaking the eggplant in saltwater for 20-30 minutes before cooking can help to reduce oil absorption by breaking down the fruit’s cell walls.
