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+ servings

Roasted Eggplant

Roasted Eggplant is baked in the oven until perfectly tender and flavorful. It's an easy appetizer or side to your dinner, or tossed with some pasta.
Yield 4 Servings
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American


  • 1 large eggplant
  • 1 teaspoon Kosher salt
  • 2 tablespoons olive oil


  • Peel the eggplant and cut off the stem, then chop into 1/2" cubes.
  • In a medium bowl, gently toss the eggplant with salt until evenly coated, then transfer to a colander in the sink and let sit for 30 minutes to draw out moisture.
  • Preheat oven to 400 degrees.
  • Rinse eggplant in the colander and dry thoroughly with paper towels or a clean kitchen towel.
  • Toss the eggplant cubes with the olive oil to coat evenly, then spread the eggplant cubes out on a baking sheet lined with parchment paper.
  • Roast in the oven for 20 minutes, then flip the cubes and roast for an additional 10 minutes.


Calories: 91kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 584mg | Potassium: 262mg | Fiber: 3g | Sugar: 4g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg
Keyword: Roasted Eggplant