This Roasted Eggplant Recipe makes a delicious side dish and is perfect in other recipes like my Eggplant Lasagna! Freezer friendly and great for meal prep!
Whether it’s fresh eggplant from my garden or some I bought from the vegetable stand, I absolutely love this beautiful, tasty vegetable! It’s just perfect for making this simple roasted eggplant for a scrumptious side dish. And it’s so delicious to add to all sorts of other dishes, such as my eggplant lasagna!
Roasted Eggplant Recipe
I usually amuse myself as I prepare so much of my eggplant for the freezer to enjoy the next winter. As I wrap a pan of my eggplant lasagna, then take another pan of this roasted eggplant from the oven to cool, I start thinking of myself like a squirrel storing away food for winter. I do think it is a pretty great plan if I do say so myself!
How to Make Roasted Eggplant
For roasting, (to enjoy immediately or for freezing), you’ll want to start with fresh eggplant that is firm and doesn’t feel mushy. Then, slice away the ends and then peel the eggplant if you are planning on using it as a side dish, blending into a dip, or using in dishes such as quinoa bowls.
Then, I cut the eggplant into bite-sized pieces and place onto a paper-towel lined baking sheet. Sprinkle the eggplant with salt to draw out a great deal of the moisture. Let the eggplant set until beads of moisture appear and then blot the tops of the eggplant with another paper towel to remove the moisture.
Then remove the paper towel lining from the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Then toss the eggplant cubes with hands to make sure that every piece is well coated with the oil and seasonings.
Next, roast the eggplant cubes until they are fork tender and slightly browned, about 25 minutes. Then it’s ready to serve and enjoy or prep for freezing.
If freezing, allow the eggplant to cool completely. Then use a spatula to loosen the eggplant. Place the baking sheet into the freezer for about 15 minutes for the roasted eggplant cubes to freeze. Once frozen, transfer the roasted eggplant cubes into a freezer-safe bag and freeze for up to 3 months.
When ready to use after freezing, place in the refrigerator to thaw overnight. Heat and serve or use in other recipes and enjoy!
Here’s my Roasted Eggplant Recipe. I hope you love it as much as we do!
Roasted Eggplant Recipe
- 1 pound eggplant, peeled and cut into 2-inch cubes
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil
- 1/2 teaspoon ground black pepper
- Arrange eggplant cubes in a single layer on a paper towel lined baking sheet. Sprinkle the eggplant cubes with 1/2 teaspoon of the kosher salt and allow to rest for about 15 – 20 minutes until moisture beads on the eggplant. Pat dry with paper towels. Remove the paper towel from underneath the eggplant and preheat the oven to 425ºF.
- Drizzle the olive oil over the eggplant and sprinkle with the remaining salt and pepper. Toss to make sure that the eggplant is coated completely.
- Roast the eggplant until just fork tender, about 25 minutes.
Allow roasted eggplant to cool completely. Use a spatula and toss the eggplant on the pan so that it doesn’t stick. Place the baking sheet into the freezer for 15 minutes to freeze the eggplant cubes.
Remove the baking sheet from the freezer and place the eggplant cubes into freezer-safe containers and freeze for up to 3 months.
To use, remove from the freezer and allow to thaw overnight. Then, reheat and serve or use in other dishes.
Nutrition information is automatically calculated, so should only be used as an approximation.