Simple Roasted Herbed Eggplant
A straightforward and delicious method for preparing eggplant, transforming it into a tender, flavorful side dish with minimal effort and simple pantry ingredients.
For 4 servings
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Wash the eggplant thoroughly. Trim off the stem and the very end. Cut the eggplant into uniform 1-inch (2.5 cm) cubes, leaving the skin on. Uniform pieces ensure even cooking.
In a large mixing bowl, combine the cubed eggplant, olive oil, minced garlic, dried oregano, salt, and black pepper. Toss vigorously with your hands or a spatula until all the eggplant pieces are evenly coated with the oil and seasonings.
Spread the seasoned eggplant in a single layer on the prepared baking sheet. It's crucial to avoid overcrowding the pan; if necessary, use two baking sheets to ensure the eggplant roasts rather than steams.
Roast for 15 minutes. Remove the baking sheet from the oven, and gently toss or flip the eggplant pieces with a spatula to promote even browning.
Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the eggplant is deeply golden brown, very tender when pierced with a fork, and slightly caramelized at the edges.
Transfer the roasted eggplant to a serving dish. If desired, sprinkle with fresh chopped parsley before serving hot as a delicious side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overcrowd the Pan: This is the most important tip for crispy, tender roasted eggplant. Ensure pieces are in a single layer with space between them; overcrowding leads to steaming and soggy results.
- 2High Heat is Key: Roasting at 200°C (400°F) helps achieve a beautiful caramelization and tender interior quickly, preventing the eggplant from absorbing too much oil and becoming greasy.
- 3Uniform Cubes: Cutting the eggplant into similarly sized cubes ensures that all pieces cook evenly and are done at the same time, preventing some from being undercooked or overcooked.
- 4Experiment with Herbs: While oregano is classic, feel free to experiment with other dried herbs like thyme, rosemary, or an Italian seasoning blend to vary the flavor profile.
Adapt it for your goals.
Spicy Kick
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the other seasonings for a subtle or more pronounced heat.
Mediterranean TwistMediterranean Twist
After roasting, toss the warm eggplant with crumbled feta cheese, chopped cherry tomatoes, and a drizzle of balsamic glaze for a fresh, tangy, and savory addition.
Smoky FlavorSmoky Flavor
Incorporate 1/2 teaspoon of smoked paprika into the seasoning mix for a deeper, earthy, and smoky note that pairs wonderfully with the eggplant.
Why this is on our healthy list.
Rich in Fiber
Eggplant is a good source of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Antioxidant Powerhouse
It contains various antioxidants, including nasunin (found in the skin), which can help protect cells from oxidative damage and support overall health.
Heart Health Support
The fiber, potassium, and antioxidants present in eggplant contribute to cardiovascular well-being by helping to manage blood pressure and cholesterol levels.
Frequently asked questions
No, for most common eggplant varieties, the skin is perfectly edible and adds nutrients and texture. For very large or older eggplants, the skin might be slightly tougher, but generally, it's best to leave it on.
