Oven Roasted Eggplant (aubergine)
This Oven Roasted Eggplant (aubergine) recipe showcases plump and juicy pieces with beautifully caramelized surfaces, perfect as a side dish.
Equipment
- oven
- baking tray
- parchment paper
- colander
- large bowl
Ingredients
- 700 g eggplants 2 medium, aka aubergine
- 3 tablespoon olive oil
- 0.5 teaspoon salt kosher / cooking salt, or ¼ teaspoon table salt
- 0.5 teaspoon black pepper
Finishing Options
- 1 teaspoon fresh thyme leaves optional
- fresh lemon juice optional
- parsley optional
- chives optional
- green onions optional
- balsamic vinegar optional
- balsamic glaze optional
- yogurt optional
Instructions
- Preheat oven to 240°C / 450°F (220°C fan).
- Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface).
- Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
- Toss well, spread on tray, roast for 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.
- Transfer to serving plate. Delicious served plain, but see below for some finishing options.
Notes
Peeling - if you're bothered by eggplant skin (which I am not - I don't find it at all chewy), peel "zebra stripes" down the eggplant. Leaving some skin helps prevent eggplant cubes from collapsing during cooking.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 14gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gSodium: 300mgPotassium: 400mgFiber: 8gSugar: 5gVitamin A: 2IUVitamin C: 10mgCalcium: 3mgIron: 6mg
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