Oven Roasted Eggplant (Aubergine) Recipe
This oven roasted eggplant (aubergine) recipe delivers tender, caramelised eggplant cubes with a deliciously soft inside and slightly crisp edges. It’s a simple and flavorful side dish that can be enjoyed plain or enhanced with fresh herbs, lemon juice, balsamic vinegar, or a dollop of creamy yogurt.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Units
Scale
Main Ingredients
- 700 g eggplant (aubergine), about 2 medium, cut into large 3 cm cubes
- 3 tbsp olive oil
- 1/2 tsp kosher salt or cooking salt (or 1/4 tsp table salt)
- 1/2 tsp black pepper
Optional Finishing Ingredients
- 1 tsp fresh thyme leaves
- Drizzle of fresh lemon juice
- Chopped parsley, chives, or green onions
- Tiny drizzle of balsamic vinegar or balsamic glaze
- Dollop of plain yogurt
Instructions
- Preheat the oven: Set your oven to 240°C (450°F) or 220°C fan for proper roasting heat.
- Prepare baking tray: Line a tray with parchment or baking paper to prevent sticking and preserve the caramelised surface, especially if you’re roasting eggplant for the first time.
- Cut and season eggplant: Cut the eggplant into large 3 cm cubes. Place them in a large bowl, drizzle with olive oil, sprinkle salt and black pepper, then toss well to coat all pieces evenly.
- Roast the eggplant: Spread the seasoned eggplant cubes in a single layer on the prepared tray. Roast in the oven for 20 minutes.
- Turn and continue roasting: After 20 minutes, turn the cubes to ensure even cooking, then roast for an additional 10 minutes. The eggplant should be caramelised on the edges and soft inside without being shrivelled.
- Serve and finish: Transfer the roasted eggplant to a serving plate. Enjoy it plain or add finishing touches like fresh thyme leaves, a drizzle of lemon juice, fresh herbs, balsamic vinegar or glaze, or a dollop of yogurt for added flavor and texture.
Notes
- Using parchment paper helps maintain the caramelised surface and makes cleanup easier.
- If you prefer a stronger smoky flavor, you can finish the eggplant with a quick broil for 2-3 minutes after roasting.
- For a vegan option, skip the yogurt or use a plant-based alternative.
- Adjust seasoning after roasting to taste, as eggplant can absorb a lot of salt and spice.
- This eggplant pairs well as a side dish to Mediterranean, Middle Eastern, or vegetarian meals.
Find it online: https://stoveandlove.com/oven-roasted-eggplant-aubergine-recipe/
