Is it only us, or has eggplant been misunderstood? If you think of eggplant as a soggy, sad addition to your meal, then we’ve got the perfect solution for you: oven-roasted eggplant! The eggplant is easy to make (only three ingredients and thirty minutes are required), and the result is an addictive caramelization and crispiness. The whole batch was eaten right out of the pan!
You can serve it as a salad or side dish with almost any main course. It also works well in wraps and bowls. We’ll show you how to make it!
How to Roast an Eggplant
Roasting eggplant is our favorite method because it’s fast, easy, hands-free, and delicious! The eggplant can be sliced or cut into quarter-moons or cubes. What’s our favorite? Cubes!
The eggplant can be cubed to fit on only one baking sheet without being crowded. It will be golden and caramelized rather than soggy.
What is the other trick to a perfect roasted eggplant besides roasting it at a high temperature? It is important to cook it for a long enough period at a very high temperature (425″ F/218 C) in order to get a brown exterior and a tender interior. Look at these cubed purple beauties.
- Cut one medium eggplant into cubes of 1/2 to 1 inch. (A medium eggplant yields about 4 cups or 400g cubed).
- 2 Tbsp olive oil
- Half a teaspoon of sea salt
- Preheat the oven to 425 F (212 C) and line your baking sheet with parchment.
- Add the cubed eggplants to the baking sheet lined with parchment paper. Sprinkle evenly with olive and quickly toss the eggplant to distribute oil. Sprinkle the salt evenly and toss again. Roast the vegetables on the middle rack for 25-30 minutes or until they are tender and have a light brown exterior. Toss them for around 15 minutes.
- Serve as an accompaniment or snack in bowls wr,aps, or on Salads.
- Fresh is best. In a refrigerator, leftovers can be stored in an airtight container for up to two days. Reheat the dish in a cast-iron skillet. This product is not freezer-friendly.