Name: Roasted Eggplant Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 medium eggplants (~1 lb each); 1/4 cup olive oil; 1/2 tsp sea salt; 1/2 tsp garlic powder; 1/4 tsp black pepper

This incredibly simple roasted eggplant is a game-changer for weeknight meals! With just a handful of ingredients and minimal prep, you’ll transform humble eggplant into caramelized, flavor-packed slices that are crispy on the outside and melt-in-your-mouth tender inside. Perfect as a side dish, snack, or foundation for countless other recipes!

Why You’ll Love This Recipe

Minimal Ingredients: Just eggplant, olive oil, and a few basic seasonings you already have in your pantry.
Hands-Off Cooking: After a quick prep, your oven does all the work while you handle other things.
Versatile: These roasted slices can be used in countless ways – as a side dish, in sandwiches, pasta, or even as a pizza topping.
Naturally Healthy: A delicious way to enjoy vegetables that’s low-carb, gluten-free and vegan.
Budget-Friendly: Eggplant is typically inexpensive, especially when in season, making this a wallet-friendly option.

Ingredients You’ll Need

Eggplant: The star of the show! Choose medium-sized eggplants with smooth, shiny skin that feel heavy for their size. The flesh inside should be cream-colored with minimal seeds for the best texture.
Olive Oil: Helps the eggplant roast to perfection while preventing sticking. The oil allows for that beautiful caramelization we’re looking for and carries the flavors of the seasonings.
Sea Salt: Enhances the natural flavor of the eggplant and helps draw out moisture, resulting in a better texture.
Garlic Powder: Adds a subtle savory note without the risk of burning that comes with fresh garlic. It distributes evenly over the slices for consistent flavor.
Black Pepper: Provides a gentle warmth and depth to the dish. Freshly ground is best for maximum flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Seasonings

Try Italian herbs (oregano, basil, thyme), smoked paprika for a smoky flavor, or za’atar for a Middle Eastern twist. Cumin and coriander make a warm, earthy combination.

Add Some Heat

Sprinkle with red pepper flakes before roasting, or add a dash of cayenne pepper to the seasoning mix.

Flavor Boosters

Finish with a drizzle of balsamic glaze, fresh lemon juice, or a sprinkle of nutritional yeast for a cheesy flavor without the dairy.

Make It A Meal

Top roasted slices with marinara and mozzarella for a quick eggplant parmesan, or layer with hummus and roasted red peppers for a satisfying vegetarian stack.

How to Make Roasted Eggplant

Step 1: Prep Your Oven and Eggplant

Preheat your oven to 400°F (204°C). While it’s heating, slice your eggplants crosswise into ½-inch rounds. Pro tip: Keep the leafy end intact while cutting to give yourself something to hold onto, making slicing easier and safer.

Step 2: Season the Slices

Arrange your eggplant slices on a large baking sheet, making sure they’re in a single layer. Brush the tops with olive oil and sprinkle with salt, garlic powder, and black pepper. Flip each slice and repeat the seasoning process on the other side.

Step 3: Roast to Perfection

Place your seasoned eggplant in the preheated oven and roast for 30-35 minutes. You’ll know they’re done when the slices turn golden brown, with caramelized edges, and become deliciously tender. You can flip them halfway through cooking, but it’s not essential.

Pro Tips for Making the Recipe

Don’t Crowd the Pan: Give each slice room to breathe on the baking sheet. Overcrowding leads to steaming rather than roasting, and you’ll miss out on those crispy, caramelized edges.
Cut Uniform Slices: Try to make your slices even in thickness so they cook at the same rate. A mandoline can help with consistency if you have one.
Pat Dry If Needed: If your eggplant seems particularly watery, you can salt the slices and let them sit for 15-30 minutes, then pat dry before oiling and seasoning. This extra step isn’t usually necessary for simple roasting but can improve texture.
Use Enough Oil: Eggplant absorbs oil quickly, so be generous with your brushing. The oil helps achieve that golden-brown exterior and prevents sticking.

How to Serve

As a Side Dish

Serve alongside grilled chicken, fish, or tofu for a complete meal. These slices complement Mediterranean-inspired main dishes particularly well.

In Sandwiches or Wraps

Layer cooled slices in sandwiches with hummus, roasted red peppers, and fresh greens for a satisfying lunch option.

As an Appetizer

Arrange on a platter with a dipping sauce like tzatziki, baba ganoush, or even a simple garlic aioli.

In Grain Bowls

Chop the roasted slices and add to grain bowls with quinoa or farro, fresh vegetables, and a tahini dressing.

Make Ahead and Storage

Storing Leftovers

Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Separate layers with parchment paper to prevent sticking.

Freezing

These roasted eggplant slices freeze surprisingly well! Arrange them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. They’ll keep for up to 3 months.

Reheating

For best texture, reheat in a 350°F (175°C) oven for about 10 minutes or until warmed through. You can also use an air fryer for 3-4 minutes to restore some crispness. While microwaving works in a pinch, it may make the eggplant slightly soggy.

FAQs

Do I need to peel the eggplant before roasting?
No, there’s no need to peel eggplant before roasting. The skin becomes tender during cooking and contains beneficial nutrients. Plus, it helps the slices hold their shape. If you’re concerned about bitterness (more common in older eggplants), you can peel partially, creating a striped effect.

Why is my roasted eggplant mushy instead of crispy?
Mushiness usually happens when the eggplant steams rather than roasts. Make sure your oven is fully preheated, don’t overcrowd the pan, and consider salting the eggplant beforehand to draw out excess moisture. Patting the slices dry before oiling can also help achieve better texture.

Can I use different types of eggplant for this recipe?
Absolutely! While the recipe calls for medium globe eggplants (the common purple variety), you can use Italian, Japanese, or Chinese eggplants as well. Smaller varieties may cook more quickly, so keep an eye on them and adjust your cooking time accordingly.

Is it necessary to salt eggplant before cooking?
Modern eggplants are bred to be less bitter than they once were, so pre-salting isn’t always necessary. However, if you’re using older or very large eggplants, salting can improve both flavor and texture by drawing out moisture and any bitterness. Simply sprinkle slices with salt, let sit for 30 minutes, then pat dry before proceeding with the recipe.

This roasted eggplant recipe might just change your mind about this sometimes-overlooked vegetable! With its rich, caramelized flavor and versatile nature, it’s bound to become a regular in your cooking rotation. The beauty lies in its simplicity – just a few minutes of prep work rewards you with a dish that can elevate countless meals. Whether you’re an eggplant enthusiast or a skeptic, give this method a try – I’m convinced you’ll be amazed by how something so simple can taste so incredible!