This crispy Roasted Eggplant recipe is deliciously caramelized, perfectly tender, and not mushy. Simply season cubed eggplant and bake it in the oven for the best side. This quick and easy dish is low-calorie, high in fiber, and not soggy at all!
Up until exactly 2 weeks ago if you had asked me my take on eggplant I would have adamantly replied…
“It’s bland and has a terribly mushy texture that I just can’t get on board with.”
However, knowing the nutritional benefits of this low-calorie, high-fiber food, I pledged to give it another go.
Roasting vegetables in the oven does a remarkable job of bringing out the natural sweetness and allows them to caramelize until a delightful outer crisp forms.
So I applied that knowledge, popped some cubed eggplant into the oven, and waited to see what happened.
I popped a cube into my mouth – it was delicious!! Slightly meaty on the inside, crisp on the outside, and almost… sweet?!
So if you have been a naysayer of eggplant, this Roasted Eggplant may be JUST the recipe you need to transform your wayward heart.
Or, try this Air Fryer Eggplant recipe. It’s essentially the same as this one, just ready in a fraction of the time!
The healthiest cooking methods for eggplant include baking, grilling, or roasting. These methods require minimal added fats and help retain the vegetable’s nutrients.
Expert Tips and Tricks
- Cube it up. This allows for more surface area to contact the high heat and crisp up.
- Toss halfway through. You want all of the sides to be exposed to the heat without burning.
- Roast at high heat. Quickly cooking gives a nice outer crust while keeping the inside firm.
- Right kind of oil. A high smoke point oil like avocado oil is best.
- Flavor it up. Change up the flavors and mix in herbs and sauces.
Bake in the Oven
Preheat your oven to 425℉. Be sure the inside is nice and hot before adding the eggplant. The high heat allows it to roast up quickly and caramelize.
Line your pan with a piece of parchment paper to avoid sticking and to help it crisp up. Place the pieces in a single layer. If the eggplant is touching, they won’t crisp up as well.
Flip the cubes after 15 minutes to keep the edges from burning.
There are SO many different ways you can change things up when make roasted eggplant. Here are a few fun and creatives flavors you can experiment with:
- Asian-style – Serve with soy sauce and Sriracha.
- Italian-style – Mix with mozzarella, roasted cherry tomatoes, and fresh basil. Make your own Italian seasoning for this recipe.
- Garlic & Herb – Toss in crushed garlic and herbs before roasting. You can easily mince garlic, or make your own garlic herb butter.
- Greek-style – Squeeze on some fresh lemon juice and top with tahini, and fresh parsley. Homemade Greek seasoning is so simple!
How to Cook Garden Fresh Eggplant the Healthiest Way in Minutes
FAQ
How do you cook eggplant without losing nutrients?
How do you remove toxins from eggplant?
Is the skin of eggplant the healthiest part?
What is the best way to eat eggplant?
Eggplant absorbs other flavors easily, so any flavor combination you try will be delicious. Recipes like Grilled Eggplant Salad and Vegan Eggplant Parmesan are healthy, filling and a great way to eat your vegetables. The combination of slightly smoky grilled eggplant and sweet tomatoes is delightful.
What are some eggplant recipes?
Braised eggplant, eggplant lasagna, eggplant bread, eggplant skewers, eggplant kebab, eggplant caponata, eggplant wrap. This is a very versatile vegetable, just google it and choose your favorite recipe.
Is eggplant a healthy food?
While eggplant isn’t the most nutritious vegetable, it does give you a decent supply of potassium and fiber. And at just 25 calories and less than 1 gram of fat per serving, it’s a pretty guilt-free food — as long as you don’t soak it in oil. Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage.
Should you eat eggplant if you’re Overserved?
When it comes to veggies, fall varieties like squash, Brussels sprouts, and cauliflower get all of the love. But being a favorite means they’re often overserved—and overeaten. For something with a little more variety and a lot more flavor (trust us), we say next time you’re in need of some veg, reach for the humble eggplant.