Roasted Eggplant
Roasted eggplant is a tender, smoky, and versatile vegetable dish that can be enjoyed on its own, blended into dips like baba ganoush, or added to a variety of recipes for depth and flavor.
Servings: 6 people
Cost: $5
Equipment
Ingredients
- 2 medium eggplants sliced into ½-inch rounds or cubed
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika optional
- Fresh herbs like parsley or basil for garnish
- Lemon juice or balsamic glaze for finishing optional
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Wash the eggplants and cut them into ½-inch rounds or 1-inch cubes for even roasting. If desired, sprinkle the pieces with salt and let them sit for 20–30 minutes to draw out bitterness. Rinse and pat dry.
- Place the eggplant pieces in a large bowl. Drizzle with olive oil, then add salt, pepper, garlic powder, and smoked paprika (if using). Toss until evenly coated.
- Spread the eggplant in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.
- Roast in the preheated oven for 25–30 minutes, flipping the pieces halfway through. The eggplant should be golden brown and tender.
- Remove from the oven and transfer to a serving dish. Drizzle with lemon juice or balsamic glaze, if desired, and garnish with fresh herbs. Serve warm as a side dish, salad topping, or part of a main course.
Nutrition
Calories: 64kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 388mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 83IU | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 0.1mg
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