Quick Roasted Eggplant
Published Aug. 28, 2024
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large globe eggplant (1¼ to 1½ pounds), cut into 1-inch cubes
- 3tablespoons extra-virgin olive oil, plus more as needed
- ½teaspoon dried oregano
- Salt and black pepper
- Chopped fresh herbs (such as parsley or mint), for serving
Nutritional analysis per serving (4 servings)
123 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 1 gram protein; 391 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees, and line a sheet pan with parchment paper.
- Step 2
Place the eggplant on the prepared pan and drizzle with oil. Working quickly, toss with your hands until well coated. Season with the oregano and a ¼ teaspoon each salt and pepper; toss again.
- Step 3
Roast for 15 minutes, then toss. If the eggplant looks dry, drizzle with another teaspoon or two of oil. Roast until the eggplant is browned and tender but not falling apart, 10 to 15 minutes more.
- Step 4
Sprinkle with more salt and pepper, and garnish with fresh herbs, if desired. Serve hot or warm.
Private Notes
Comments
Given that eggplant absorbs oil so quickly, the quickest and most efficient way is to toss it with oil in a bowl, not on the sheet. (I don't understand why the Times uses that as an instruction in just about every sheet pan recipe, causing many readers comment about its inefficiency.) Any oil remaining in the bowl can then be drizzled over the sheet.
I frequently prepare eggplant this way, but I flip the cubs at 20 minutes and give it another 20 minutes. Generally, I add the roasted eggplant to a tomato sauce created by simmering chopped tomatoes in a bit of olive oil with pepper flakes and some tomato paste. I serve either with pasta or polenta.
Every Italian cookbook with recipes involving eggplant such as caponata, Pasta alla Norma, eggplant parmigiana, etc. etc. calls for frying the eggplant in batches in a pan. No, no, no, never do that!! Much more work, and the eggplant absorbs a lot of oil, which makes it seem heavy, and it becomes fattening. Just roast it by this method, using parchment paper, whether cubed or sliced as the recipe requires. The beauty of this is also that you can set the timer and do other things while it roasts.
This is my new favorite way to roast eggplant. I added capers & fennel seeds to the sheet pan while roasting and dressed with chopped chives. So good!
I'm not rating this recipe, because I was bad, and didn't measure the olive oil. I used to much, and ended up with a soggy mess. I will try again, and see if I can get it right next time.
@Paula Armstrong correction, *too much
I buy 3-4 eggplants at a time when the grocery has good ones. I prepare them this way (without the herbs) and the add to my fave jarred sauce. The eggplant melts into the sauce and at least doubles the volume. Simple and easy. Fancier version: begin with caramelized onions (long and slow—a couple of hours), sautéed mushrooms, and garlic. Sometimes I also add a couple of poultry sausage patties (crumbled) to the pan before the sauce and eggplant go in. I use what is needed for a pound of pasta and freeze at least half for the next pasta night. Easy and nutritious especially with whole grain pasta.
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