Eggplants are my favorite kind of food; delicious, nutritious, and beautiful! This oven-roasted eggplant recipe is perfect for a cozy and comforting meal.
Eggplants are rich in fiber, antioxidants, are good for your heart health, blood cholesterol, eye health, and several other things!
Recipe Ingredients
2 eggplants (about 2 lb), diced into ½-inch cubes
6 tablespoon Olive oil
¾ teaspoon Kosher Salt (or more to taste)
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
How To Oven Roast Eggplant
Step 1: Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
Step 2: In a large bowl, toss the diced eggplant with olive oil, kosher salt, onion powder, and garlic powder.
Step 3: Pour the eggplant onto the parchment paper and place it in the oven.
Step 4: Cook for about 20 minutes. After 20 minutes, use a wooden spoon or spatula and turn the eggplant.
Step 5: Put the tray back in the oven for another 20 minutes, until the eggplant has turned brown and is smaller in size. Remove the eggplant from the oven and allow it to cool. Serve and enjoy!
How To Pick A Good Eggplant
Go to your local farmer’s market or favorite grocery store and pick an eggplant that has a green stem, is smooth and shiny, feels slightly firm, and isn’t wrinkly. To avoid bitterness choose a smaller eggplant.
What Should I Season My Eggplant With Before Roasting?
This eggplant recipe calls for salt, onion powder, and garlic powder. These 3 seasonings enhance the eggplant's flavor and make it delicious. *Chef’s kiss.*
Storage Instructions
Keep leftovers in an airtight container in the fridge for 3-4 days. I do not recommend freezing your cooked eggplant.
FAQs
No, you do not peel the eggplant!
I roast my eggplant for a total of 40 minutes. The cook time is variable depending on your preference. If you like a less cooked eggplant, you can take it out of the oven after 30 minutes total. You can also cook the eggplant for longer if you desire.
This article has 4 great tips on how to prevent sogginess in your eggplant!
The larger the eggplant the more bitter it will taste. Choose a smaller eggplant for a milder taste. The combination of salt, onion powder and garlic powder that this recipe calls for will make your eggplant taste delicious and not bitter.
What To Serve With This Recipe
- Italian Sausage
- Lasagna Soup
- Eggplant Parmesan
- Garlic Bread
- Pasta
- Broccoli
- Green Beans
- Sautéed Spinach
Expert Tips & Tricks
- Depending on the size of your pan you may need to use two trays instead of one. Make sure that the eggplant is spread out enough that it roasts and doesn’t steam
Looking for more comforting recipes?
- Guess what happens when you mix salad and pizza? You get salad pizza! I am super excited to share this incredibly delicious, easy spinach and Tuscan chicken chopped salad pizza!
- We all know the best way to grow strong BRUSSELS is by eating our vegetables, right? If you want your mom to beam with pride, make these savory roasted Brussels sprouts and veggies.
Oven Roasted Eggplant Recipe
Ingredients
- 2 eggplants (about 2 lbs; diced into ½ inch cubes)
- 6 tablespoon olive oil
- ¾ teaspoon kosher salt (or more to taste)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, toss the diced eggplant with olive oil, kosher salt, onion powder, and garlic powder.
- Pour the eggplant onto the parchment paper and place in the oven.
- Cook for about 20 minutes. After 20 minutes, use a wooden spoon or spatula and turn the eggplant.
- Put the tray back in the oven for another 20 minutes, until the eggplant has turned brown and is smaller in size. Remove the eggplant from the oven and allow it to cool. Serve and enjoy!
Notes
- Depending on the size of your pan you may need to use two trays instead of one. Make sure that the eggplant is spread out enough that is roasts and doesn’t steam
- The cook time is variable depending on your preference. If you like a less cooked eggplant, you can take it out of the oven after 30 minutes total. You can also cook the eggplant for longer if you desire.
- Keep leftovers in an airtight container in the fridge for 3-4 days. I do not recommend freezing your cooked eggplant.
- Do not peel the eggplant!
Nutrition
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