Top Rated Roasted Eggplant Recipes
This simple shepherd's pie recipe calls for only four ingredients and will satisfy the whole family. Recipe courtesy of Perdue
I had this really brilliant eggplant quesadilla while visiting friends in Syracuse. I don't remember what else was in it, but it was definitely the best cheeseless quesadilla I've ever tasted. That experience inspired me to come up with my own version (since I couldn't remember theirs), so here it is. And, you know, actually I think mine might be better. Just sayin'...Click here to see Quesadillas to Suit Every Taste.
Easy Healthy Roasted Eggplant Cubes Recipe
These roasted eggplant cubes are so healthy, delicious and filling! Oven roasted eggplant is so full of flavor, amazing!
Roasted eggplant is my favorite way of eating eggplant! Roasted vegetables are awesome, and eggplant is no exception &ndash roasting really brings the best flavor out of it! In this super easy recipe, eggplant is cut into cubes, tossed in olive oil and roasted to perfection in the oven &ndash so yummy!
Oven roasted eggplant cubes are going to be your new favorite side dish, they are so good! Eggplant is super filling, so this roasted eggplant can even be used as a main dish served over rice or quinoa! If you are a vegan, vegetarian or are just looking to incorporate more healthy plant-based recipes into your diet, this oven roasted eggplant is a perfect hearty meal for you!
Making these oven roasted eggplant pieces is super easy! Just wash the eggplant, cut off the stem, then cut the eggplant into cubes. Toss the eggplant cubes with olive oil and bake in pre-heated 425F oven for 35 minutes or until totally soft and browned. Sprinkle roasted eggplant with salt, pepper and your favorite seasonings and you are done!
Best of all, you don&rsquot even need to peel the eggplant! The eggplant skin is absolutely edible, has lots of vitamins and it gets so soft in the oven that you don&rsquot even taste it. Also, without the skin eggplant looks kind of weird, so that&rsquos another reason to keep that black glistening eggplant skin :)
You can eat roasted eggplant cubes hot or cold &ndash they are awesome either way! They keep well for several days in a refrigerator, and since they are yummy cold, you don&rsquot even need to reheat them &ndash just munch away! You can also use this eggplant to make eggplant salad with garlic and peppers or eggplant dip baba ganoush.
I have another awesome eggplant recipe that&rsquos also for roasted eggplant, but in a slice form :) It&rsquos for spicy garlic roasted eggplant slices, including the exact amounts of garlic and seasoning, you are going to love it! Check out how to make spicy garlic eggplant slices &ndash yum!
Easy Oven-Roasted Eggplant (the Perfect Low-Carb Side Dish)
This recipe serves as such a great side dish, can be eaten as a healthy midday snack (our favorite is dipped in marinara), tastes amazing tossed on any salad and can be added to so many meals in place of meat. Two thick slices can even be used as “buns” for burgers (a juicy lamb burger between two eggplant “buns”? Yes, please!). This recipe is ridiculously simple, yet SO GOOD!
If you’ve been around FULLforLife for long, you know we’re huge fans of food prepping. One of the foods we regularly prep is roasted eggplant. Because it’s such a versatile veggie, it’s perfect to keep in the fridge to add to meals throughout the week.
How thick should the slices be?
The thinner the slices are, the less bake time you’ll need. Be careful not to slice them too thin or they may burn. Half an inch is the perfect thickness.
Do I need to peel the eggplant?
No, you don’t have to peel eggplant before you cook it. It’s more about personal preference. While I (Kalie) love the texture and taste of the outer peel, my hubby isn’t a huge fan because it can be a tad tough. If you’re roasting your eggplant for a dip like babaganoush, you’ll definitely want to peel it before roasting.
Should I salt the eggplant before baking it?
Some recipes call for salting the eggplant slices before baking them. Salting the slices is supposed to eliminate the possibility of bitterness. Because we’re often pinched for time while prepping and we enjoy the flavor without the added step of salting, we don’t do this. In the end, it’s completely up to you and your flavor preferences.
Can I freeze my eggplant?
Heck yes! You know how much we love cooking big batches of food to simplify the weeks-to-come (and then getting super creative with the leftovers). After cooking your eggplant slices (thicker slices tend to freeze better), allow them to cool completely. Freeze them in an airtight container or freezer bag. If you’re not freezing them in a single layer, place a sheet of parchment paper between each layer so they don’t stick together. When you’re ready to use them, let them thaw overnight in the refrigerator or on the countertop until they’ve reached room temperature. You can reheat them in the microwave, toaster oven, skillet or oven.
What’s the BEST way to evenly coat my eggplant slices in EVOO?
Basting and pastry brushes are a must-have in any kitchen and a PERFECT way to evenly coat your eggplant slices in EVOO. You can use them to apply an egg wash, coat a piece of bread with oil, baste a piece of meat or grease a pan. Basically, they can make a big difference when cooking, baking and grilling.
How to roast eggplant
So with that said and done, here is how to cut and roast eggplant:
cut into thick 3cm / 1.2″ slices, then cut each slice into pieces to form cubes / rectangles
drizzle with olive oil, sprinkle with salt and pepper then toss well in a bowl using a rubber spatula
spread out on tray and bake at 240°C/ 450°F for 20 minutes, flip, then for another 10 minutes, until the eggplant is super soft and caramelised on the edges
Peeling – if you’re bothered by eggplant skin (which I am not – I don’t find it at all chewy), peel “zebra tripes” down the eggplant like this. If you don’t leave at least some skin on, then the eggplant cubes are prone to collapsing and turning into mush – you need some skin to hold it together.
Bitterness & salting – In the past, the standard preparation method for eggplant including salting the eggplant to remove bitterness. The eggplant of today has largely had the bitterness bred out of it so unless you have a very old, very large one, you shouldn’t have this problem. I never have, and I only salt eggplant for specific recipes (like Greek Moussaka).
However, if you can’t get your head around cooking eggplant without salting it, here’s how: sprinkle the cubed eggplant with 1 tsp salt, toss, leave in colander for 30 minutes. Rinse then thoroughly pat dry, toss with oil and pepper (NO SALT), roast per recipe.
Select eggplants that are firm but have a bit of give, and feel heavy for their size (light = dried out inside).
- 2 large eggplants (about 3 pounds total)
- ¼ cup avocado oil
- 1 large onion, chopped
- 3 large cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 jalapeño pepper, finely chopped
- 1 ½ teaspoons ground cumin
- ¾ teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- 1/4-1/2 teaspoon crushed red pepper
- 2 medium tomatoes, chopped
- ⅓ cup chopped fresh cilantro
- 1 tablespoon lemon juice
- ½ teaspoon garam masala
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil.
Prick eggplants all over with a fork. Place on the prepared pan and roast, turning once or twice, until soft, 55 to 65 minutes. Cut open and let cool. Scrape the flesh onto a cutting board and chop. Discard the skin.
Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, 5 to 8 minutes. Add garlic, ginger and jalapeño cook until starting to soften, about 2 minutes. Stir in cumin, salt, coriander, turmeric and crushed red pepper then add tomatoes. Cook, stirring, until the tomatoes start to break down, 4 to 5 minutes. Add the chopped eggplant, cilantro, lemon juice and garam masala. Cook, stirring, until heated through, about 3 minutes more.
Best aubergine recipes
Whether you call it aubergine or eggplant, this is one of the best vegetables in the world. When cooked properly, it has such a creamy, dreamy texture and can soak up almost any flavour you put it with. We love fried aubergine, baked aubergine, stuffed aubergine, roasted aubergine, marinated aubergine… you name it, we love it.
And aubergine is such a versatile vegetable! You can use aubergine in everything from curry recipes to vegan recipes , in noodle dishes and salads, in dips and threaded on skewers. Or stack it up with circles of goats’ cheese for a classy starter ( try our best vegetarian entertaining recipes here ).
When are aubergines in season?
UK aubergine season starts in May and ends in October. Aubergines are at their best between June and September.
How do you cook aubergine?
Aubergines are very versatile and are great cooked in many different ways – but its really important to cook them fully, you’ll know as the flesh will be meltingly tender.
How to grill aubergine: The best way to roast aubergine is to cut it into cubes, toss with a little oil, season and roast at 200C/fan 180C/gas 6 until really soft.
How to BBQ aubergine: Aubergine is also great bbq’d or griddled as it takes on the charred flavour really well. Slice into 1cm think slices, brush with oil (it can absorb a lot of oil so its best to give it a light brushing of oil) season and cook for 3-5 minutes on each side until charred and really soft.
Roasted eggplant cubes
Another way to roast an eggplant is to cube it. Cut the eggplant into 1-inch cubes and place them in a large bowl. Drizzle a little olive oil over the cubed eggplants and then add salt and pepper. Transfer the eggplant cubes to a lined baking sheet and roast in the oven at 375F for 20-25 minutes until fully cooked. You can use cubed eggplant in various recipes, such as eggplant caponata.
Yes, this eggplant recipe goes over to the sweet side of things, but it's not dessert. The combination of savory and sweet here is sensational. Soaking thin slices of eggplant in milk before coating in flour is a great way to keep them from absorbing too much oil while frying they wind up thin and crisp, with a tantalizing drizzle of honey.
In this easy vegetarian starter—which, served with pita, could really be a light meal all by itself—Greek yogurt combined with pomegranate sauce becomes a zesty condiment that works wonderfully with eggplant that has roasted until it collapses. This Ottolenghi eggplant recipe appeared on the cover of Plenty, and we've been making it ever since.
How To Roast Eggplant 2 Ways
- Calories 254
- Fat 20.9 g (32.1%)
- Saturated 2.9 g (14.5%)
- Carbs 16.9 g (5.6%)
- Fiber 8.5 g (34.1%)
- Sugars 9.8 g
- Protein 3.4 g (6.9%)
- Sodium 858.1 mg (35.8%)
Roasting Method #1: Cubed
large eggplant (about 1 1/2 pounds)
Roasting Method #2: Steaks
large eggplant (about 1 1/2 pounds)
Salad spinner or colander
Roasting Method #1: Cubed
Cube the eggplant. Slice the stem end off of the eggplant. Peel the eggplant. Cut the eggplant into 1-inch cubes.
Salt the eggplant. Place the eggplant in a colander or salad spinner and sprinkle with the salt. Toss to combine, then let the eggplant sit for 30 minutes. If you're using a colander, you'll want to place it in a sink or bowl, as the eggplant will let off a bit of water. Arrange a rack in the middle of the oven and heat to 400°F.
Rinse and dry. Rinse the eggplant under cool water and then dry thoroughly. (This is where the salad spinner comes in handy.) If you're working with a colander, place the rinsed eggplant cubes out on a few layers of paper towels and pat dry with a few more towels.
Toss with olive oil. Transfer the eggplant to a baking sheet and spread out into a single layer. Drizzle with the oil and toss to coat.
Roast. Roast the eggplant for 20 minutes. Flip and roast until golden-brown and tender, 10 to 20 minutes more. Use the roasted eggplant cubes in salads, as a stand-in for home fries, or as a simple side all on their own.
Roasting Method #2: Steaks
Slice into steaks. Slice the stem end off of the eggplant, then slice the eggplant lengthwise into 1-inch-thick "steaks."
Salt the eggplant. Lay the eggplant out on a wire rack set over a baking sheet. Sprinkle each side of the steaks with the salt and let the eggplant sit for 30 minutes. Arrange a rack in the middle of the oven and heat to 400°F.
Rinse and dry. Rinse the eggplant under cool water and then dry thoroughly. You can rinse the eggplant steaks while still on the cooling rack — just flip once to get each side. Pat dry with paper towels.
Season the steaks. Transfer the eggplant to a baking sheet and spread out into a single layer. Combine the oil, tamari or soy sauce, and paprika in a small bowl, then brush onto both sides and edges of the steaks.
Roast. Roast the eggplant for 20 minutes. Flip and roast until golden-brown and tender, 10 to 20 minutes more. Serve immediately.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Nutritional Sample Size based on two servings
- Calories (kcal) : 220
- Fat Calories (kcal): 130
- Fat (g): 14
- Saturated Fat (g): 2
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 10
- Cholesterol (mg): 0
- Sodium (mg): 970
- Carbohydrates (g): 23
- Fiber (g): 9
- Protein (g): 4
- Wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making two or three long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. Press on the edges of the halves to open the cuts and sprinkle salt (1 to 1-1/2 tsp. total for all the halves) over the surface and into the cuts. Set aside, cut side up, for 30 min. Heat the oven to 400°F. Line a baking sheet with parchment.
- Over the sink, gently squeeze the eggplant to extract the salty juice and wipe them dry with a paper towel. Brush each half thoroughly with olive oil (about 1 tsp. per half for Italian eggplant, 2 tsp. per half for globe). Arrange each half, cut side down, on top of a sprig or two of thyme on the baking sheet. Roast for 1 hour. The eggplant will collapse and the bottoms will be a deep brown caramel color. Let cool considerably before handling, at least 20 min. Gently turn the cut side up. If serving as a side dish, serve with a lemon wedge for squeezing or drizzle with vinaigrette. If using in other recipes, scoop the flesh from the skin with a spoon.
Salt first for less oily eggplant. Eggplant soaks up oil like a sponge, but you can reduce its ability to absorb oil by salting the cut flesh and letting it sit for 30 min. or more. Then drain, pat dry, and proceed with cooking.
Best Recipes 2021
Roasted eggplant Parmesan healthy version
Hello everybody, it&rsquos me again, Dan, welcome to our recipe page. Today, I&rsquom gonna show you how to prepare a distinctive dish, roasted eggplant parmesan healthy version. One of my favorites food recipes. This time, I&rsquom gonna make it a little bit unique. This will be really delicious.
Roasted eggplant Parmesan healthy version is one of the most popular of recent trending meals on earth. It&rsquos easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Roasted eggplant Parmesan healthy version is something that I have loved my whole life.
This Healthy Eggplant parmesan is a lightened up version of one of your favorite dishes. This low-carb, healthy eggplant parmesan is a lightened up version of the classic Italian dish. Made without breadcrumbs, each slice is low in calories and low in fat, without compromising on flavor. This healthy eggplant parm uses roasted eggplant instead of fried and uses less breading and cheese than a restaurant version.
To get started with this particular recipe, we must prepare a few ingredients. You can cook roasted eggplant parmesan healthy version using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted eggplant Parmesan healthy version:
- Get 2 large eggplant
- Make ready 1 jar Marinara sauce
- Prepare Oil
- Make ready Salt
- Get Pepper
- Take 3-4 cloves garlic, peeled and minced
- Take 1 tbsp all purpose flour
- Get Water
- Make ready Shredded Mozarella
- Prepare Grated Parmesan
Their eggplant Parmesan inspired the eggplant lasagna in my cookbook, which includes long strips of roasted eggplant layered between the noodles and Since it's eggplant season, I set out to create a homemade eggplant Parmesan recipe that I could get really excited about. I based my recipe on the. Ina Garten's cheesy, saucy, crispy-crunchy eggplant Parmesan, made with roasted eggplant slices instead of fried. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home.
Instructions to make Roasted eggplant Parmesan healthy version:
- Preheat the oven for 400 F. Chop the ends of egg plant and discard the ends. Cut the remaining egg plants in slices. Brush with oil and season with salt and pepper and cook at 400 F for 15mins on a baking pan.
- Mix water and all purpose flour in a sauce pan and whisk well.
- Turn on the the flame and whisk the sauce well without any clumps, add 1/2 jar of Marinara sauce to it and garlic and keep mixing it until thickened. Once it's thickened, turn off the stove
- Take a deep oven dish, coat the bottom of the dish with small amount of Marinara sauce. Arrange the roasted eggplant, then top with sauce prepared and then bottled Marinara sauce. Stack other layer same way as mentioned
- Top it with Mozarella and Parmesan. Bake at 400F for another 10mins till you see the bubbling. Remove from the oven and let it cool for a bit and Enjoy
Ina Garten's cheesy, saucy, crispy-crunchy eggplant Parmesan, made with roasted eggplant slices instead of fried. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Your healthy eggplant parmesan is done when the cheese is melted. Garnish with fresh basil, if desired. Fortunately, since this is healthy eggplant parmesan without breadcrumbs, it's keto friendly!
So that is going to wrap it up with this exceptional food roasted eggplant parmesan healthy version recipe. Thank you very much for your time. I am confident that you will make this at home. There&rsquos gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!