If you are craving a vegetable dish that’s bursting with flavor and perfect for any meal, look no further than this Oven Roasted Eggplant (Aubergine) Recipe. It transforms humble eggplants into golden, caramelized bites that are tender inside with just the right crisp outside, thanks to a simple combination of olive oil, salt, and pepper. Easy to prepare and incredibly versatile, this recipe brings out the rich, smoky sweetness of aubergines that will have you coming back for more.
Ingredients You’ll Need
Getting the right ingredients together is straightforward and essential to making the perfect Oven Roasted Eggplant (Aubergine) Recipe. Each one plays a vital role in creating that irresistible texture and flavor balance.
- 700g/1.2 lb eggplants: Choose firm, medium-sized aubergines with smooth skin for the best texture.
- 3 tbsp olive oil: This helps caramelize and tenderize the eggplant while adding a subtle fruity richness.
- 1/2 tsp salt: A pinch of kosher or cooking salt brings out the natural sweetness of the eggplant perfectly.
- 1/2 tsp black pepper: Freshly ground pepper adds a mild kick and depth to the flavor.
How to Make Oven Roasted Eggplant (Aubergine) Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 240°C (450°F) or 220°C if you’re using a fan oven. This high temperature is key to roasting the aubergine cubes to a perfect caramelized finish without drying them out.
Step 2: Prepare Your Baking Tray
For easier cleanup and to keep those beautifully roasted eggplant pieces intact, line your baking tray with parchment paper. This is especially helpful if it’s your first time making the Oven Roasted Eggplant (Aubergine) Recipe.
Step 3: Cube the Eggplant
Cut your eggplants into large, roughly 3 cm (1.2 inch) cubes. This size ensures that the outside crisps up nicely while the inside remains tender and creamy—exactly what you want for that melt-in-your-mouth experience.
Step 4: Season and Toss
Transfer the cubes to a large bowl, then drizzle with olive oil and sprinkle with salt and black pepper. Toss everything well so each cube is evenly coated. This simple seasoning amplifies the eggplant’s natural flavors beautifully.
Step 5: Roast to Perfection
Spread the tossed eggplant evenly on your tray and roast for 20 minutes. Then, carefully turn each piece and roast for an additional 10 minutes. You’re looking for caramelized edges and soft interiors, a sign that the Oven Roasted Eggplant (Aubergine) Recipe is coming together splendidly.
Step 6: Serve and Enjoy
Once cooked, transfer your eggplant cubes to a serving plate. They’re delicious on their own, but keep reading for some exciting ways to dress them up and serve.
How to Serve Oven Roasted Eggplant (Aubergine) Recipe
Garnishes
Topping your roasted aubergine with fresh herbs like parsley, basil, or cilantro instantly brightens the dish. A sprinkle of crumbled feta or a drizzle of tangy tahini sauce adds another flavor dimension, making this simple dish even more unforgettable.
Side Dishes
The Oven Roasted Eggplant (Aubergine) Recipe pairs beautifully with grilled meats, fluffy couscous, or a fresh Mediterranean salad. It also makes a fantastic addition to grain bowls or atop crusty bread as a warm, savory snack.
Creative Ways to Present
Try layering these roasted eggplant cubes into a casserole with tomato sauce and cheese, or blend them into a smooth baba ganoush for a smoky, creamy dip. Their rich texture makes them a fantastic ingredient for a variety of dishes beyond just a side.
Make Ahead and Storage
Storing Leftovers
You can store leftover roasted eggplant in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it great for next-day salads or wraps.
Freezing
If you want to keep the Oven Roasted Eggplant (Aubergine) Recipe on hand longer, you can freeze the roasted cubes. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Use within 2 months for best taste and texture.
Reheating
Reheat your roasted eggplant gently in a 180°C (350°F) oven for 10-15 minutes or until warmed through. Avoid microwaving if possible, as it can make the texture soggy instead of tender and caramelized.
FAQs
Can I use other oil besides olive oil?
Yes, but olive oil is preferred for its flavor and roasting properties. You can use avocado or sunflower oil if you want a neutral taste, but avoid oils with low smoke points.
Do I need to peel the eggplant?
It’s not necessary. The skin adds texture and nutrients. Just make sure to wash the aubergines well before cutting.
Can I roast smaller or larger eggplant pieces?
Yes, but keep in mind smaller pieces may cook faster and risk drying out. Larger pieces might need a bit more roasting time to get caramelized all over.
Is it important to toss the eggplant in oil before roasting?
Absolutely! The oil helps with caramelization and prevents the eggplant from sticking or drying out in the oven.
Can I add other spices or herbs before roasting?
Definitely! Try sprinkling smoked paprika, cumin, or dried oregano for extra layers of flavor. Fresh herbs are best added after roasting.
Final Thoughts
This Oven Roasted Eggplant (Aubergine) Recipe is one of those dishes that feels both simple and luxurious at the same time. With just a handful of pantry staples, you can create a dish that’s insanely satisfying and versatile enough for any occasion. I hope you dive in and fall in love with roasted aubergine as much as I have!
Print
Oven Roasted Eggplant (Aubergine) Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 to 5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Oven roasted eggplant is a simple and flavorful side dish featuring tender, caramelized aubergine cubes seasoned with olive oil, salt, and pepper. Roasting at high heat creates a beautifully soft interior with flavorful browned edges, making it a versatile accompaniment to many meals.
Ingredients
Ingredients
- 700g (1.2 lb) eggplants (2 medium)
- 3 tbsp olive oil
- 1/2 tsp kosher or cooking salt (or 1/4 tsp table salt)
- 1/2 tsp black pepper
Instructions
- Preheat oven: Preheat your oven to 240°C / 450°F (220°C fan) to ensure a hot environment that will roast the eggplant quickly and evenly.
- Prepare baking tray: Line a baking tray with parchment paper to prevent sticking and to help retain the caramelized surface of the eggplant cubes, especially helpful for first-timers.
- Cut and season eggplant: Cut the eggplants into large cubes about 3 cm (1.2 inches) each. Place them in a large bowl and drizzle with olive oil, then sprinkle with salt and black pepper. Toss well to coat all the pieces evenly.
- Roast eggplant: Spread the seasoned eggplant cubes evenly on the prepared tray. Roast in the oven for 20 minutes, then turn them gently to promote even caramelization. Roast for an additional 10 minutes; the edges should be nicely caramelized while the inside remains soft and tender.
- Serve: Transfer the roasted eggplant to a serving plate. They can be enjoyed plain or enhanced with various finishing options such as herbs, spices, or sauces according to preference.
Notes
- Using parchment paper helps keep the caramelized edges intact and prevents sticking.
- Make sure to cut eggplants into evenly sized cubes for uniform cooking.
- You can customize the seasoning by adding garlic, herbs like thyme or rosemary, or a drizzle of balsamic vinegar after roasting.
- Oven temperatures can vary, so keep an eye during the last 10 minutes to avoid burning.
- Serve as a side dish to grilled meats, pasta, or as part of a vegetarian meal.
