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How to Roast Eggplant

Who doesn’t love roasted eggplant? It’s delicious, nutritious, and so easy to make! In this blog post, we will teach you how to roast eggplant perfectly every time. Roasted eggplant goes great with just about anything – pasta, rice, salad, or even by itself! So let’s get started…

Roasted eggplant slices in a bowl.

When it comes to eggplant, you may think that this purple-hued vegetable is only good for fancy eggplant parmesan dish or a veggie platter. However, eggplant is much more than meets the eye. It packs a powerful nutritional punch, loaded with Vitamin B1 and B6 as well as minerals like copper and manganese. Eggplants also provide necessary folate, fiber and antioxidants which can aid in brain health, cholesterol levels, vision maintenance and so much more.

Its unique taste makes eggplant ideal for both sweet dishes like eggplant jalebi – an Indian variant of the French crepe – and savory eggplant curry recipes.

So why not give eggplants a try? Their versatile flavor profile can take your cooking game to the next level! And no matter what eggplant recipes you choose to make, you’ll be sure to enjoy the huge nutritional benefits that come along with it.

Asian eggplants on a baking sheet.

What is Eggplant?

The eggplant is a nightshade vegetable that has been around for centuries. It was first cultivated in India and China, and eventually spread to the rest of the world. Eggplants are now enjoyed all over the globe, and can be cooked in a variety of ways. They are especially delicious roasted, and go great with pasta, rice, salad, or by themselves!

There are many varieties of eggplant, including the classic large Italian variety. Other types include Japanese eggplants, Chinese eggplants, Fairytale eggplants (small and round), as well as white and purple varieties.

The Flesh can also range from pale yellow to deep purple. I have found the best tasting eggplants are the smallest ones. Roasted eggplant is a great addition to any meal – adding flavor, texture, and nutrition.

How to Make This Recipe

Eggplant sliced into 1/2 inch rounds.
Slice eggplants to 1/2 inch rounds. If using a large, globe eggplant, chop into bite sized pieces.
Sliced eggplant slices on a baking sheet with parchment paper.
Add your seasonings and toss with olive oil. I only used salt and pepper on half the eggplants and spiced up the other half with Korean chili paste known as Gochujang.
Gochujang in a small bowl with water.
In a small bowl, add Gochujang and a little water in order to loosen the paste. Then brush on the mixture with a basting brush.
Sliced eggplant on a baking sheet with gochujang brushed on.
Using parchment paper makes clean-up easier.
Roasted eggplant slices on a baking sheet.
Bake in the oven, serve while hot. Will keep in fridge up to 3 days.

How to Roast Eggplant Whole

If you are looking to roast an entire eggplant, there are a few things you need to know. First, choose a small to medium-sized eggplant. Larger eggplants can be difficult to roast evenly and can take longer to cook. Second, prick the skin of the eggplant all over with a fork. This will help prevent it from bursting or becoming soggy during the roasting process. Third, preheat your oven to 425 degrees Fahrenheit.

Once your oven is preheated, place the eggplant on a baking sheet and roast for about 20-25 minutes, or until it is soft and tender. If the skin starts to brown too much, you can tent it with aluminum foil. Once the eggplant is done roasting, allow it to cool for a few minutes before slicing and serving. Enjoy!

Roasted eggplant slices in a bowl.

Frequently Asked Questions

  1. Do you peel an eggplant before roasting? – No, you do not need to peel an eggplant before roasting. In fact, the skin of most varieties of eggplant is edible and provides a significant source of vitamins and minerals.How do you roast eggplant without getting soggy?
  2. Should I salt eggplant before roasting? – The answer to this question is a little bit tricky. Some people say that you should salt the eggplant before roasting it, while others say that it is not necessary. I have tried both methods and find that there is really no difference in terms of taste or texture. However, if you want to salt your eggplant before roasting, I would recommend doing it for about 30 minutes before roasting. This will help to draw out some of the moisture and bitterness from the eggplant.
  3. What is the healthiest way to cook eggplant? – There are many different ways to cook eggplant, but the healthiest way is probably to roast it. Roasting helps to retain the majority of the eggplant’s nutrients, and it is a very easy way to prepare it.
  4. Why does my roasted eggplant taste bitter? – The bitterness of eggplant can be a turnoff for some people, but it is actually caused by a natural compound called solanine. Solanine is present in all nightshade vegetables, including eggplant, tomatoes, potatoes, and peppers. If you are sensitive to solanine or find that the bitterness of eggplant bothers you, try roasting it with a little bit of sugar or honey to sweeten it up.
  5. How do you store an eggplant? – If you are not going to cook the eggplant right away, you can store it in the fridge for a few days wrapped in plastic. However, eggplants do not keep well and will start to spoil after a few days. The best way to store an eggplant is to cut it into thin slices and freeze it. Frozen eggplant will last for several months, and you can use it in recipes like eggplant parmesan or baba ghanoush.

Asian eggplants on a baking sheet.

How to Roast Eggplant

Yield: 3 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Who doesn't love roasted eggplant? It's delicious, nutritious, and so easy to make! In this blog post, we will teach you how to roast eggplant perfectly every time. Roasted eggplant goes great with just about anything - pasta, rice, salad, or even by itself! So let's get started.


  • 1/2 lb eggplants, smaller varieties such as Japanese or Persian
  • 1/4 tsp salt
  • 3 Tbs olive oil
  • 2 tsp dried onion powder
  • 1 tsp garlic powder


  1. Preheat oven to 425F.
  2. Cut eggplants into bite-sized pieces.
  3. On a foil-lined baking pan, add all ingredients. Bake for 20-25 minutes, or until slightly charred and knife tender.
  4. Serve as desired.


  • By using smaller eggplants, you can slice into rounds. By having skin on each piece, the eggplants are less likely to get mushy.
  • Serve as a side, as part of a mezze platter with olives, cheese, hummus and pita.
  • Serve on a souvlaki or gyro wrap.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 77Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 98mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 0g

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