Description
Learn how to roast eggplant perfectly every time with this easy oven roasted eggplant recipe. Tender, golden brown, and infused with olive oil and sea salt, this dish makes a delicious side or a flavorful addition to pastas, salads, and more.
Ingredients
Ingredients
- 1½ pounds eggplant (about 1 large globe eggplant or 2 medium eggplants), chopped into ½-inch cubes
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Prepare the Eggplant: Place the chopped eggplant cubes onto the baking sheet. Drizzle the olive oil over the eggplant and sprinkle with sea salt. Toss gently to coat all pieces evenly in oil and salt.
- Roast the Eggplant: Spread the eggplant in an even layer on the baking sheet. Roast in the preheated oven for 25 to 35 minutes, or until the eggplant is tender and the edges are nicely browned and caramelized.
- Serve: Remove from the oven and let cool slightly before serving as a side dish or adding to your favorite pasta, salad, or other recipes.
Notes
- Chopping eggplant into uniform ½-inch cubes ensures even roasting.
- For a richer flavor, try adding fresh herbs like thyme or rosemary before roasting.
- Make sure the eggplant is spread out in a single layer to avoid steaming and achieve better caramelization.
- Leftover roasted eggplant can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean