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+ servings
Fresh eggplant that is ready to be roasted.

How to Make Roasted Eggplant Recipe

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Make the perfect roasted eggplant! Watch this quick and easy video tutorial to become an eggplant roasting master.
Course side dishes
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 6 servings
Calories 197
Author Cheryl Najafi

Ingredients

Instructions

  • Peel eggplant with a potato peeler and slice crosswise into ½" slices. Place in a colander and rinse with water. Arrange wet slices on a ½ baking sheet, sprinkle both sides generously with salt, and let the slices sweat and release their bitter liquid for 20 minutes.
  • In a small saucepan over medium-high heat, warm oil and spices together until mixture starts to bubble and becomes very fragrant. Remove from heat and let cool completely. Strain into a liquid measuring cup and set aside. (For this recipe, you will only need ¼ cup of the infused oil. Save the rest for a later use.)
  • Preheat oven on the broil setting.
  • Rinse eggplant thoroughly of salt and pat dry. Rinse and dry the baking sheet. Return eggplant slices to the dry, clean baking pan in a single layer and drizzle with ¼–1/3 cup of the cooled, infused olive oil. Place pan under the broiler and cook for 3–4 minutes on each side until they are nicely browned. Remove from oven and add salt and pepper to taste. Enjoy warm.

Notes

Eggplant is so ‘meaty’ that you can easily make it into a main course!

Nutrition

Calories: 197kcal | Carbohydrates: 9g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 216mg | Potassium: 355mg | Fiber: 5g | Sugar: 4g