Roasted Eggplant

Roasted eggplant is an easy, delicious side that complements a variety of main dishes, and you can also use it to make other recipes.

From easy stuffed eggplants to a delicious eggplant pasta, from roasted eggplant dip to baked eggplant pizza, this method of cooking eggplant will not disappoint you.

Eggplant

We generally roast globe eggplants or Italian eggplants because that's the most common eggplant in our local supermarket. However, you can roast most eggplant varieties.

Roast with the peel on. Eggplant peel is nutritious and it gives the baked eggplant structure, preventing it from collapsing in the oven.

Olive oil

Try to use extra virgin olive oil for roasting eggplant. It has a fruitier, richer flavor than regular olive oil. It's also richer in antioxidants.

Salt & Pepper

Any salt works, however, we prefer sea salt or kosher salt. Add also a twist or two of freshly ground black pepper.

Seasoning

We make a simple dressing with extra virgin olive oil, minced garlic, chopped flat-leaf parsley, salt, vinegar, and sometimes chili flakes or other spices.

Alternatively, you can try our tahini sauce with a squeeze of lemon juice and parsley on top, our chimichurri dressing, chili oil, Italian salsa verde, or our vegan green goddess dressing.

Discs: eggplant discs are ideal for serving as an appetizer or side dish, with a simple dressing of olive oil, minced garlic, parsley, and vinegar, or gratin with a crunchy breadcrumb mixture on top. Eggplant discs are also excellent for breading, like in eggplant parmesan, and for making eggplant pizza.

Cubes or dice: eggplant cubes are ideal for making other recipes, such as eggplant pasta (Italian pasta alla Norma), curry, caponata, and rice salad, for putting in a wrap or serving on crostini bread. Diced eggplant is also good as a side dish.

Slices: eggplant slices are ideal for making famous Italian eggplant parmigiana, or to use in a sandwich. Eggplant slices are also good as a side dish.

Boats: eggplant boats are ideal for making baba ganoush (eggplant dip), eggplant soup, stuffed eggplant with vegan pesto and tahini sauce, or even roasted eggplant cream cheese.

For the dressing

Do this while the eggplants bake. Mince the garlic and add it to a bowl with olive oil, salt, vinegar, and a finely chopped fresh herb (fresh basil, mint, parsley, thyme). Stir and set aside while the eggplant cooks.

Bake the eggplant

Preheat the oven to 430°F or 220°C. Line a baking sheet with parchment paper.

Wash and dry the eggplant, remove the stem, and cut it into ¼ inch (0.7cm) discs.

Arrange the discs on the baking sheet and brush or drizzle them with extra virgin olive oil and season with salt and black pepper.

Roast eggplant 20 minutes, flip and roast 5 to 10 more minutes, then transfer onto a serving platter. Eggplant discs should be golden, slightly browned, and tender, but not shriveled and dry.

Drizzle the dressing on top of the eggplants while they are still piping hot. Ideally set aside 10 to 15 minutes before serving, to allow the condiment to infuse the eggplants.

Diced roasted eggplants

Preheat the oven to 430°F or 220°C. Line a baking tray with parchment paper. Wash and dry the eggplant and remove its stem. Dice eggplant into ¾ inch (2cm) cubes.

Transfer onto a baking tray, arrange on a single layer without overlapping, and drizzle with extra virgin olive oil, salt, and pepper. Toss to spread seasoning.

Tip: optionally you can add some fresh thyme or oregano, or some dried herbs.

Roast eggplant for 20 minutes, flip with a spatula, and roast for 5 to 10 more minutes, then transfer onto a serving platter

Drizzle with the same seasoning as above.

Tip: poke them with a fork to check for doneness. The fork should slide in easily.

Sliced roasted eggplants

Preheat the oven to 430°F or 220°C. Line a baking tray with parchment paper. Wash and dry the eggplant and remove its stem. Cut eggplant into ⅓ inch (0.9cm) slices.

Transfer onto a baking tray, drizzle or brush with extra virgin olive oil, and add salt, and pepper.

Roast 20 minutes, turn and roast 5 to 10 more minutes, then transfer onto a serving platter

Drizzle with the same seasoning as above.

Tip: poke them with a fork to check for doneness. The fork should slide in easily.

Roasted eggplant boats

Preheat the oven to 430°F or 220°C. Line a baking sheet with parchment paper. Wash and dry the eggplants and cut them in half lengthwise.

Score the flesh of the eggplant with the tip of a knife, and season with extra virgin olive oil, salt, and pepper, including between the cuts.

Arrange on the baking sheet; cut side down. Bake at 430°F or 220°C for 50 minutes until completely cooked and tender inside.

Arrange on a plate and serve with the same seasoning as above, drizzled inside the cuts, and optionally with tahini sauce, fresh lemon juice, and chopped flat-leaf parsley.

Alternatively check out our easy stuffed eggplant recipe for a lot more ideas.

Roasted eggplant can easily help you build a healthy and hearty dinner. Here are some of our favorite pairings:

• As a side dish: with pan fried tofu, mushroom tofu, or vegan fish.
• In salads: such as warm couscous salad, chickpea salad, and rice salad.
• As a topping on pasta: try it with easy pasta recipes such as penne arrabbiata or aglio e olio.
• On a platter: with other grilled veggies like roasted zucchini, roasted bell peppers, and asparagus.

Or pair with plant-based protein and choose any of these 25 best tofu recipes.

Roasted eggplant pizza

Top baked eggplant slices with marinara sauce or with a simple tomato sauce, add vegan melty cheese or mozzarella cheese if not vegan, and bake in the oven for 5 more minutes, till the cheese melts. Here's the full recipe for our eggplant pizza.

Pasta alla norma

This Italian pasta dish with roasted eggplant cubes is one of the best pasta dishes ever; the eggplant is coated in a rich tomato sauce and seasoned with fresh basil and red pepper flakes. Here's the full recipe for our eggplant pasta alla norma.

Easy stuffed eggplants

A no-fuss recipe for stuffing roasted eggplant boats, perfect for summer and early autumn dinners.

You can make this one with a melty and cheesy topping, or with a fresh topping of diced tomatoes and basil pesto. Either way, it'll be delicious. Here's the full recipe for our easy stuffed eggplant boats.

Eggplant dip

Probably the best dip ever, baba ganoush or eggplant dip is super easy to make from roasted eggplant boats. Enjoy this with warm pita bread. Here's the full recipe for eggplant dip.

Caponata

A Sicilian eggplant salad with a delicious sweet and sour flavor. We make it with roasted eggplant (instead of deep-fried) in less than 45 minutes.