1 Key Ingredient - This has got to be the easiest roasted eggplant recipe on earth! Golden brown oven roasted and super simple. It's delicious on it's own, goes well with other vegetables and salads and great as a side to pasta and other main dishes.
Eggplants are so vegetable friendly when it comes to recipes because there are countless ways to use them. They are not easy to mess up so if you haven't cooked eggplant before don't stress, it's a super simple vegetable recipe that's also packed with nutritional benefits.
I've always been big on vegetables and my family has always had a vegetable or two on the plate. Having grown up on a farm with fruit trees; lemons, oranges, guava's, prickly pears etc. were the norm and root vegetables like potatoes and pumpkin were what we were used to. Especially digging up the potatoes, good times and one with the soil I tell you 🙂
Roasted eggplant cut into shapes in the center to allow the seasonings or any dressing to soak it up. I know you don't have to salt it but it really does release liquid and alleviate any bitter taste.
Ingredients For Roasted Eggplant
Eggplant: When in season, make this recipe!
Extra virgin olive oil: We use this cold pressed olive oil that you can find here.
How To Make Roasted Eggplant
- Rinse and remove the hard bit on top and a tiny bit off the bottom, of the eggplant
- Cut into slices and not to thin for this recipe. Simply cut in half and then half again.
- Use a sharp knife to cut criss-cross slits into the flesh of the eggplant but don't cut through to the other side.
- Sprinkle with salt and let it sit for 30 minutes. You can see the excess liquid after 30 minutes, and there will probably be more if you leave it for an hour but the slices are small so 30 minutes is good enough.
- Once you've salted them make sure to the rinse eggplant slices and gently shake off any dripping water. (A quick rinse!)
- Having some kitchen paper underneath also helps drain water or fat after cooking.
- Use kitchen towel to gently tap them dry to soak up the water before you start cooking them.
- After the above steps you can fry the eggplant slices in oil with seasoning, make a curry if you cut them into cubes and many other ways to use them! Now that we've cleaned and drained our eggplants let's roast them.
How To Oven Roast Eggplants
- Heat your oven and use the middle rack.
- Personal preference for easy cleaning use a sheet of baking paper.
- You don't need to get them into a separate bowl to season them. Besides the unnecessary dishes to clean, the less you fiddle with them the better.
- Season both sides, drizzle with olive oil and bake!
Serve with another vegetable, with a dip, with meat and how about over a serving of lentils!
If You Love This Recipe
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- 2 eggplants
- 2 tbsps. olive oil
- salt and pepper to taste
- your favorite seasoning
- Rinse the eggplants and remove the hard bits on the edges.
- Slice lengthways and once more so you end up with regular size slices. See image.
- Sprinkle with salt and leave them for 30 minutes to drain some of the water and alleviate any taste of bitterness. Not vital but aids in a solid texture!A few minutes before the time is up heat the oven to 190 degrees C.
- After 30 minutes you will see some of the water released.
- Rinse gently and pat dry over kitchen tissue paper.
- Line a baking tray with baking paper (easier clean up!)Season with salt and pepper and any of your favorite spices.
- Drizzle a tablespoon of oil over each one and gently smooth it over so that it covers the entire eggplant, both sides.
- Bake till golden brown. Plus minus 20 minutes. Serve with fresh herbs and chimichurri sauce.