Roasted Eggplant
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 1eggplant
- Extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
101 calories; 4 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 3 grams protein; 6 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Preheat the oven to 450ºF. Cut the stem and calyx off the eggplant, and cut in half lengthwise. Score large eggplants down the middle with the tip of a knife, being careful not to cut through the skin. (Japanese eggplants and other small eggplants needn’t be scored.)
- Step 2
Cover a baking sheet with foil and brush the foil with extra virgin olive oil. Place the eggplant on the foil, cut side down. Place in the oven and roast large, fat eggplants for 20 to 25 minutes (depending on the size). Roast small narrow Japanese eggplants (and other varieties) for 15 minutes, or until the skin has begun to shrivel, the edges and cut surface are browned, and the eggplant has softened but it hasn’t collapsed.
- Step 3
Remove from the oven and use a spatula to detach from the foil if the eggplant is sticking (if a thin surface of browned eggplant stays behind, don’t worry). Place the eggplant halves cut side down on a rack set over a baking sheet, or in a colander. Allow to cool and drain for 15 to 30 minutes.
Tip
- Advance preparation: You can roast eggplant several hours before you use it in a recipe.
Private Notes
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Cooking Notes
Colleen Dunn
I would avoid using EVOO in this recipe since 450 degrees is well past its smoke point. If you want the distinct flavor of olive oil, use a heavier one meant for high heat. Otherwise, use a neutral oil, like grapeseed or canola oil, both of which have higher smoke points appropriate for roasting.
Tony Smith
The olive oil will not reach 450 degrees. This is not sauteing; it is roasting. Also, the short amount of time in the oven means that things won't get smoky.
Antonia
Made this and used cut up in salads with feta cheese. Delicious
PJP
Don't cut the aubergine into thin slices. Use halves. Bake cut-side down.
Karyn
I have an electric stove so grilling eggplant is out of the question and broiling has its own headaches. This simple and easy method for roasting eggplant worked wonderfully well for baba ghanoush.
Sandi’s
Love this way to roast eggplant. It is the best way to cook it for caponata.
Janice White
"This is the first step in most of my eggplant recipes."
summitfarm
Try adding smoked paprika to the finished eggplant.
susan
Used the air fryer, 375F for 35 minutes, eggplant left whole and pricked all over. Very pleased with the result though next time I may halve the eggplant first.
Hannah
Makes perfectly roasted eggplant. I like to stud mine with garlic. It's especially great if you're making something like soup where you want really developed flavors.
Moi
This worked perfectly. I ate half of it before I got to add it to the recipe I was making! I'll use this whenever I cook a aubergine recipe now. It's my favourite vegetable but until now I wasn't able to cook it properly at home.
Skyandstars
Great way to cook eggplant for Baba G as well as Baingan Bharta. To minimize sticking, I use parchment and and brush the cut surface with olive oil.
Bgl
Yummy...another East way to enjoy eggplant....especially when the farmer's markets ate closed for the season!
kiki
What is scoring if not cutting through the skin? Can someone explain please?
Anna Hirschburg
Scoring the exposed flesh (perhaps to let oil or steam penetrate?) after cutting the eggplant in half, without cutting so deep the outer peel is cut.
Sanford1504
It is the first easy step in what could result in innumerable memorable and delicious permutations. Depending on how firm you want the eggplant's presence, be flexible regarding temperature and time.
Emma
This is my favorite way to cook eggplant. Finish it off with some drizzled olive oil, salt, and red pepper flakes. Will be making tonight with a side of couscous.
hollys notes
Can confirm there’s no smoke problem roasting with EVOO at 450. I did 30 minutes and it was delicious with excellent char/browning on the bottom. Lined the pan with parchment paper for easy lift off and clean up.
Zoé
I made these on my Baking Steel pre-heated at 450F. Roasted with some small cherry tomatoes for about 15 minutes and they caramelized perfectly!
Gleaner
Such an easy way to make eggplant and the texture is fabulous. We ate it with some Calabrian chili sauce from TJ but late in summer I plan to use mixture of fresh, chopped tomatoes, olive oil, salt and fresh herbs (basil, parsley, or cilantro). I slipped some thinly sliced garlic into the slits before baking. Served with David Tanis's Lamb Flatbread.
Colleen Dunn
I would avoid using EVOO in this recipe since 450 degrees is well past its smoke point. If you want the distinct flavor of olive oil, use a heavier one meant for high heat. Otherwise, use a neutral oil, like grapeseed or canola oil, both of which have higher smoke points appropriate for roasting.
Tony Smith
The olive oil will not reach 450 degrees. This is not sauteing; it is roasting. Also, the short amount of time in the oven means that things won't get smoky.
PJP
Don't cut the aubergine into thin slices. Use halves. Bake cut-side down.
Sandi’s
Love this way to roast eggplant. It is the best way to cook it for caponata.
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