Roasted Eggplant Recipe

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!

Roasted Eggplant Recipe - Roasted Eggplant makes an easy and delicious dish on its own or to use in so many other recipes! // addapinch.com

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!

Roasted Eggplant Recipe - Roasted Eggplant makes an easy and delicious dish on its own or to use in so many other recipes! // addapinch.com

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.

Roasted Eggplant Recipe - Roasted Eggplant makes an easy and delicious dish on its own or to use in so many other recipes! // addapinch.com

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.

Freezer Instructions

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.

Roasted Eggplant Recipe - Roasted Eggplant makes an easy and delicious dish on its own or to use in so many other recipes! // addapinch.com

When ready to use after freezing, place in the refrigerator to thaw overnight. Heat and serve or use in other recipes and enjoy!

Roasted Eggplant Recipe - Roasted Eggplant makes an easy and delicious dish on its own or to use in so many other recipes! // addapinch.com

Here’s my Roasted Eggplant Recipe. I hope you love it as much as we do!

Roasted Eggplant Recipe - Roasted Eggplant makes an easy and delicious dish on its own or to use in so many other recipes! // addapinch.com
Print Recipe
4.75 from 4 votes

Roasted Eggplant Recipe

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!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: eggplant, roasted eggplant
Servings: 4
Calories: 91kcal
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 pound eggplant peeled and cut into 2-inch cubes
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • 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.

Notes

!Freezer Instructions:
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

Calories: 91kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 875mg | Potassium: 260mg | Fiber: 3g | Sugar: 4g | Vitamin A: 0.5% | Vitamin C: 3% | Calcium: 1% | Iron: 1.4%

Enjoy!
Robyn xo

Roasted Eggplant Recipe - Roasted Eggplant makes an easy and delicious dish on its own or to use in so many other recipes! // addapinch.com

12 comments on “Roasted Eggplant Recipe”

  1. Wow! After reading this beautiful recipe I am sure going to have eggplants in my garden too. They are so healthy and can be used in variety of dishes. Thanks for sharing this nice and easy recipe! Will definitely try it!

  2. Is this a recipe I can use to make eggplant subs with sauce,or due I have to do something slse to make the subs? Please E-Male me with ans. Thank You.

    • Hi Theresa,
      Yes! You can use this roasted eggplant in subs. If you would like larger pieces, maybe cut 1/2-inch thick and roast as included in the recipe. I hope you enjoy it!!! xo

  3. Just made this with my first eggplant in my garden. It was absolutely delicious and extremely easy. Thanks for the recipe!

  4. I found the recipe little boring so I added some srirachia hot chili sauce. Guess what it was awesome. Highly recommended if you like spicy food.

  5. Easy and delicious!   Now I know what to do with my abundance of eggplant from my garden.

  6. Thanks for this recipe! I’ve never cooked eggplant at home and wasn’t really sure what I could do with it. I brined it instead of salting and patting dry, and I roasted it with zucchini and mushrooms and a little garlic powder and onion powder. It came out DELICIOUS!

    PS – I was just googling what to do with these new foods I’m trying and your website came up yesterday for turnip greens and today for eggplant. I love the simple recipes – less is more! – and will definitely be coming back and recommending your website to my readers! So glad I found you!

    <3 Amy, SaltandSkillet.com

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