Roasted Eggplant Recipe

Alright, fellow food enthusiasts, hold on to your taste buds because I just stumbled upon my new go-to snack: perfectly roasted eggplants that are tender, golden, and bursting with flavor. Let’s get cooking! 🍆✨

Eggplant roasted to perfection is one of my preferred plates because it’s so tasty and good for me. What I like is how the purple fruits soak up the taste of the olive oil and seasonings—oregano and smoked paprika are my go-to’s—until they yield a rich, smoky essence.

A squeeze of lemon juice and some minced garlic livens up the dish while keeping it healthful.

Ingredients

• Eggplants: Low in calories, high in fiber, rich in antioxidants.
• Olive Oil: Healthy fats, enhances flavor, anti-inflammatory properties.
• Garlic: Boosts immunity, contains antioxidants, adds depth of flavor.
• Oregano: Aromatic herb, rich in antioxidants, aids digestion.
• Smoked Paprika: Adds smoky flavor, vitamin-rich, vibrant color.
• Lemon Juice: Adds brightness, high in Vitamin C, enhances flavors.

Ingredient Quantities

• 2 medium-sized eggplants
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 tablespoon lemon juice
• Fresh parsley, for garnish (optional)

How to Make this

1. Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) and prepare a baking sheet by lining it with parchment paper.

2. Rinse the eggplants, and chop them into 1-inch cubes. Put the cubes in a big mixing bowl.

3. Combine the olive oil, minced garlic, salt, black pepper, dried oregano, and smoked paprika in the bowl with the eggplant.

4. Evenly coat the eggplant cubes with the oil and spices by tossing them well.

5. Arrange the eggplant cubes, which have been seasoned, in a single layer on the baking sheet that has been prepared.

6. Place the eggplant in a single layer on a baking sheet. Drizzle evenly with the oil and sprinkle with salt and pepper. Toss to thoroughly coat the eggplant with the oil and seasonings. Roast in the oven for 25-30 minutes, or until the eggplant is tender and golden brown, stirring halfway through the cooking time.

7. Take the eggplant out of the oven when it’s finished and let it cool for a bit on the baking sheet.

8. Move the eggplant to a serving bowl and drizzle it with lemon juice.

9. Evenly distribute the lemon juice by gently tossing the eggplant.

10. If desired, the dish may be garnished with fresh parsley. Then, it is to be served at a pleasantly warm temperature.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Knife
5. Cutting board
6. Large mixing bowl
7. Measuring spoons
8. Spoon (for mixing)
9. Tongs or spatula (for tossing)
10. Serving bowl

FAQ

• Can I use a different type of oil instead of olive oil?Certainly, oils such as avocado or sunflower can be used as substitutes, though olive oil imparts a uniquely robust flavor.
• How do I know when the eggplant is fully roasted?The eggplant must be soft and slightly caramelized on the edges, with a golden-brown hue.
• Is it necessary to peel the eggplant?The skin adds texture and nutrients; however, if you prefer a more uniform texture, you can peel it.
• Can I use fresh herbs instead of dried oregano?Certainly, you can use fresh oregano for a more potent flavor. Of course, you would need to adjust the amount used to suit your personal taste. You might even consider using a mix of fresh and dried oregano, as you would with any herb.
• What can I serve with roasted eggplant?It goes nicely with foods that are grilled, meats of course, but especially you could have it with chicken, pork, beef, or lamb. And I would certainly have it on salads.
• How can I make the dish spicy?Add a pinch of red pepper flakes or cayenne pepper to heat things up.
• What is the purpose of lemon juice in the recipe?Lemon juice provides an acidic quality that amplifies and concentrates flavors. It also does a beautiful balancing act in your dish, harmonizing the taste of the dish as a whole.

Roasted Eggplant Recipe Substitutions and Variations

Avocado oil or grapeseed oil can be used in place of olive oil for an alternate flavor.
Garlic: Substitute with 1/2 teaspoon of garlic powder.
Salt: Think about using sea salt or kosher salt for a not-so-obvious variation.
Black pepper:
White pepper can be used for a milder taste.
Dried oregano: Choose dried thyme or herbes de Provence in their place for a distinct herbal flavor.

Pro Tips

1. Salting the Eggplant: Before tossing the eggplant with oil and spices, consider sprinkling some salt on the cubed eggplants and letting them sit for about 15-20 minutes. This draws out excess moisture and can reduce any bitterness, resulting in a creamier texture. Rinse off the salt and pat dry before proceeding with the recipe.