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
Scale
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.
