Ingredients
– 700g (1.2 lb) eggplants (2 medium)
– 3 tablespoons olive oil
– 1/2 teaspoon salt (kosher, cooking salt, or 1/4 teaspoon table salt)
– 1/2 teaspoon black pepper
Instructions
1-Preheat the oven to 240°C (450°F) or 220°C fan and line a baking tray with parchment or baking paper to keep those caramelized edges intact.
2-Cut the eggplants into large cubes about 3 cm (1.2 inches) to ensure they roast properly without turning mushy.
3-Place the cubes in a large bowl, drizzle with 3 tablespoons of olive oil, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper, then mix well using a rubber spatula.
4-Spread the cubes evenly in a single layer on the prepared tray for even cooking.
5-Roast for 20 minutes, then flip the pieces and roast for an additional 10 minutes until the edges are caramelized and the flesh is soft but not shriveled.
6-Transfer to a serving plate and serve plain, or add some fun finishing touches like fresh herbs or a squeeze of lemon.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍆 Cut eggplants into large 3cm pieces to prevent mushiness and allow proper caramelization before they become too soft
🔪 Use high heat (240°C) to seal in juiciness and create those beautiful caramelized edges while keeping the flesh tender
🫒 Don’t skimp on olive oil – enough oil prevents the skin from peeling off during flipping and helps achieve perfect texture
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 6g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg