Easy Roasted Eggplant Recipe
This easy Italian roasted eggplant recipe results in golden-brown, bite-sized cubes with tender, creamy centers; no salting or frying required. It’s a simple, straightforward recipe that adds tons of flavor while staying versatile. Serve it as antipasto or a side dish, pile it onto crostini, sandwiches, or pizza, or add it to pasta and salads. The possibilities are endless!
Servings: 6
Calories: 146kcal
Ingredients
- 2 globe eggplants medium size, about 2 pounds total, cut into 1-inch cubes (peeling optional)
- ⅓ cup extra virgin olive oil
- ¾ teaspoon kosher salt
- freshly ground black pepper to taste
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 2 tablespoons fresh parsley or basil, chopped
Instructions
- Preheat the oven to 450°F.
- Place the eggplant on a large sheet pan, then drizzle with the olive oil, salt, pepper, oregano, and garlic powder. Toss until every piece is evenly coated.2 globe eggplants, ⅓ cup extra virgin olive oil, ¾ teaspoon kosher salt, freshly ground black pepper , 1 teaspoon dried oregano, ½ teaspoon garlic powder
- Spread the eggplant into a single layer, leaving a little space between the cubes for air to circulate.
- Roast for 20 minutes, then flip the cubes with a thin spatula, lower the heat to 425°F and continue roasting for another 10-15 minutes, until deeply browned around the edges.
- Taste and adjust the seasoning, then transfer to a serving platter, sprinkle with chopped parsley and serve hot, warm, or at room temperature.2 tablespoons fresh parsley
Notes
- Don’t overcrowd the pan, otherwise the eggplant will steam rather than brown. If the cubes are touching, use two baking sheets.
- I prefer peeling my eggplant for this recipe, but you can leave the skin on if you want.
- Cut the eggplant into uniform pieces so everything browns at the same rate. Very uneven cubes will cause some pieces to burn while others stay pale.
- The eggplant should be richly browned before you remove it from the oven. Color equals flavor!
- If you’re doubling the recipe, use as many pans as needed so the eggplant isn’t overcrowd. Bake in as many batches as necessary.
Nutrition
Calories: 146kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 295mg | Potassium: 364mg | Fiber: 5g | Sugar: 5g | Vitamin A: 153IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg
