My nonna always made eggplant. She used it because it was budget-friendly, filling, and great for meat replacement. She included it in appetizers, in pasta, and even fried it. It's so versatile and is also great on its own.
If you love Italian-inspired dishes as much as I do, you’ll want to keep the eggplant theme going. Once you try this, check out my Eggplant Caponata for a bold, tangy flavor twist, or for more great appetizers, try my Mini Antipasto Skewers that pair perfectly as a colorful side.
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Ingredient Notes
See recipe card for quantities.
Globe Eggplant – This is the type of eggplant most of us see in grocery stores. It’s large with shiny skin and is perfect for cubing and roasting. If you happen to have smaller eggplants, Asian eggplants, or even Japanese eggplants, you can still use them; just adjust the roasting time, as they’re more delicate and cook a bit faster.
Step by Step Instructions
Step 1: Using a sharp knife, cut the eggplants into ½ to 1-inch cubes. Spread the cubed eggplant on a towel and sprinkle with ¼ teaspoon of kosher salt per side. Let them rest for about 10 minutes.
Step 2: Pat the eggplant dry, transfer to a mixing bowl, and drizzle with 2 tablespoons of olive oil.
Step 3: Season with remaining salt and black pepper. Stir until evenly coated.
Step 4: Arrange the cubes in an even layer on your sheet pan. Roast for 15 minutes, and then flip. Roast for another 12 to 15 minutes. Remove from the oven and drizzle with olive oil.
Storage and Make Ahead
Storage Directions: Store leftovers in an airtight container in the fridge for up to three days.
Freezing Directions: While eggplant can be frozen, it tends to get soft when thawed. If you do freeze it, use freezer bags and remove as much air as possible.
How to Reheat: Warm the roasted eggplant in a 375°F oven for about 10 minutes, or quickly sauté it in a skillet until heated through.
Make Ahead: You can prep the cubed eggplant and store it uncooked in the fridge for a couple of hours before roasting. Great for dinner prep earlier in the day.
EASY ROASTED EGGPLANT RECIPE
Ingredients
- 2 medium eggplants cubed
- 3 tablespoons extra virgin olive oil divided
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
- Cut the eggplant into ½ to 1-inch-thick cubes.
- Lay the cubes in a single layer on a clean kitchen towel or paper towel. Lightly sprinkle each side with a pinch of kosher salt, about ¼ teaspoon per side total. Let them sit for about 10 minutes to draw out some of the moisture so the eggplant roasts up golden instead of soggy. After 10 minutes, pat the slices dry on both sides.
- Transfer the eggplant to a mixing bowl. Drizzle with 2 tablespoons of the olive oil and gently toss until the mixture is evenly coated. Season with ½ teaspoon kosher salt and ½ teaspoon ground black pepper, then stir to combine.
- Roast in the oven for 15 minutes, then gently toss them around. Roast for an additional 12–15 minutes, until they are golden brown and the centers are creamy. Every oven’s a little different, so keep an eye on them around the 25-minute mark.
- Remove the eggplant from the oven and drizzle with the remaining 1 tablespoon of olive oil while it is still hot. It gives it a little shine and richness, and honestly, that touch of fresh oil really brings everything to life.
Notes
Nutrition
Love appetizers?
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Madhu
This roasted eggplant recipe looks so tasty and simple. I’m definitely saving this to try for an easy weeknight dinner!
Courtney
This was so easy and so good! I ended up enjoying some of the eggplant with pasta and the rest on a flatbread pizza.