EASY ROASTED EGGPLANT RECIPE

Roasted eggplant on a parchment-lined baking sheet.

This Easy Roasted Eggplant Recipe delivers golden crispy edges and a creamy texture in every bite. A perfect side or main dish, ready in just 40 minutes.

Course Side Dish

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 30

Calories 603kcal

Author Tina Frank

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

You can totally eat these on their own, but I love piling them onto crusty bread with a smear of ricotta or hummus.

Want to get a little fancy? Add a pinch of red pepper flakes or a sprinkle of chopped fresh herbs after roasting.

Make sure not to crowd the pan—if the slices are too close together, they’ll steam instead of roast. Use two pans if necessary.

Leftovers can be stored in the fridge for a couple of days. They’re great tossed into pasta, layered in sandwiches, or even chopped into a salad.

The best method to roast eggplant is high heat and space. Crowding the pan leads to steaming, not roasting. Use two pans if needed.

Letting the salt sit on the outside of the eggplant for a few minutes before roasting helps draw out moisture, which leads to better browning and texture.

For best results, choose eggplants with smooth, shiny skin and no soft spots.

Don’t skip the final drizzle of olive oil. It brings everything together and keeps the flavor fresh.

Want to dress it up? Serve on a platter with a dollop of tahini sauce or sprinkle on fresh parsley, goat cheese, or even a little grated Parmesan cheese.

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