Revolutionize oven-roasted eggplant with a drizzle of olive oil and a sprinkle of garlic parsley salt. It sounds simple, but it’ll have a permanent place in your recipe books!
I love this method of cooking eggplant (or as the English call it, aubergine) because it takes only three ingredients, one sheet pan, and minutes to throw together. Busy moms, shout “hooray!” You guys know that I’m all for crazy easy and quick recipes — and this is one of my faves.
Roasted veggies are a staple in my family. Our meals consist mainly of protein and veggies, so it’s safe to say that I’ve experimented with quite a few different options. Out of everything I’ve tried, eggplant is still at the top of my list! Eggplants are like a sponge — they soak up the flavor of whatever they’re seasoned or cooked with. Personally, I love serving roasted eggplant with my famous 5-minute grilled chicken thighs and marinara or tzatziki sauce.
This recipe is also super adaptable. Turn it into a main dish by stirring the roasted eggplant into pasta or salad, or take it a step further and make these eggplant roll-up appetizers or eggplant tomato ring appetizers. It’s bound to be delicious however you serve it!
Oven Roasted Eggplant Video
How To Make Oven Roasted Eggplant
I can’t emphasize enough how easy this recipe is! Preheat the oven, cut and season the eggplants, and you’ll have the perfect veggie side dish in 30 minutes.
- Prepare the oven and pan: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Season the eggplants: Place the sliced eggplants on the baking sheet and toss them with the olive oil and garlic parsley salt.
- Roast the eggplants: Roast the eggplants for 25-30 minutes, or until they’re tender and crispy.
Hot tip: Peel the eggplants if you don’t like the texture of the skin.
Tips From the Kitchen
This roasted eggplant recipe leaves virtually no room for error, but I still want to offer a few crumbs of advice to help you make this dish your own.
- Slice the eggplants evenly. This ensures that each piece cooks at the same rate. I love the idea of eggplant slices for easy serving, but feel free to go with eggplant cubes if you prefer. Use a sharp knife to make it super easy (this is my favorite set)!
- Play around with the flavors. Nothing beats garlic parsley salt in my book, but a sprinkle of Italian seasoning is also amazing. Add lemon juice and black pepper for a citrusy punch. If you’re looking for a visual flair, top the eggplant with fresh herbs or Parmesan cheese.
- Fire up the broiler (optional). My trick to extra-crispy roasted eggplant is turning on the broiler for the last few minutes of cooking. Keep a close eye on it — it only takes a minute for the eggplant to go from caramelized to burnt.
Storage & Reheating
Whether you have leftovers or are prepping ahead for the week, roasted eggplant is easy to store and reheat. Anything to get a little veggie power in every day, right?
- Storage: Store leftover roasted eggplant for 3-4 days in an airtight container in the fridge.
- Reheating: Reheat leftover roasted eggplant in the microwave or on the stove until sizzling.
Hot tip: I don’t recommend freezing roasted eggplant, as it may turn out mushy.
More Roasted Vegetable Recipes
- Roasted Broccoli — Three ingredients and lightly caramelized
- Roasted Okra — Crunchy superfood
- Eggplant Pepper Dip — A garlicky dip made with roasted peppers and eggplant
- Roasted Potatoes — Perfect crispy crust
- Roasted Baby Carrots — Naturally sweet and tender
Recipe
Ingredients
- 2 medium eggplants cut into 1/2 inch slices
- 4 tbsp olive oil
- 1 tbsp garlic parsley salt
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Spread the sliced eggplants on the baking sheet. Drizzle them with oil and season with garlic parsley salt.
- Roast the eggplants for about 25-30 minutes, or until they're fork-tender and crispy on the outside. Optionally, turn the oven to the broiler setting for the last 5 minutes if you like it extra crispy. Serve and enjoy!
I make alot of recipes from your site this is the 1st one that just wasn't good 😞
Hey Liya, I'm happy to hear you enjoy many of our recipes! I'm sorry this one didn't live up to your expectations. Were the flavors just not to your liking?