Oven Roasted Eggplant Recipe

roasted eggplant diced and cooked in a serving bowl with a light colored background

Oven Roasted Eggplant Recipe

Eggplants are my favorite kind of food; delicious, nutritious, and beautiful! Eggplants are rich in fiber, antioxidants, are good for your heart health, blood cholesterol, eye health, and a number of other things!

Course Appetizer, Dinner, Lunch

Keyword roasted eggplant, how to make roasted eggplant, roasted eggplant recipe, bake eggplant

Prep Time 10 minutes

Cook Time 40 minutes

Servings people

Calories 163kcal

Author Abbey Rodriguez

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