Roasted eggplant

This is a great preparation method for cooking eggplant to subtly sweet perfection so it’s ready to be used a variety of salads, dips, or other recipes.

Pro tip: salting the eggplant before preparing it will allow more moisture to soak in, so this is a good method if the goal is a creamy roasted eggplant but not if the goal is a firm texture. To keep firmness while stored, place the eggplant rounds flat on their own surface instead of stacking them.


This recipe was developed by Vanessa Oliver, MS., R.D., L.D.

Whole eggplant (locally grown from a farmers market or CSA will be the least bitter and best-suited for this recipe).

Use the quantity called for in your favorite recipe using roasted eggplant.


  1. Preheat oven to 425 degrees.
  2. Place the eggplant on its side on a cutting board. Use a sharp knife to cut off the tip of the eggplant from the smaller end, taking care to remove the green cap and stem.
  3. Slice it into ¾”-1” discs and place them on a baking sheet lined with parchment paper or foil, or coated with non-stick spray. Drizzle the eggplant with olive oil or another type of vegetable oil. Use a pastry brush or the back of a spoon to smooth the oil over the eggplant until the flesh is lightly coated all over. Sprinkle the slices with salt and pepper.
  4. Place the eggplant in the oven and bake it undisturbed about 15-20 minutes, depending on your oven. Check after 15 minutes – the undersides should be browned and a bit puffy. If they are, carefully flip each piece with tongs or a fork and roast them about 5-10 minutes more until the undersides match the tops.
    *Alternatively, you can do this on the grill: Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and tender when pierced with knife, about 5 to 7 minutes per side.

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