Oven-Roasted Eggplant

Name: Oven-Roasted Eggplant
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Western
Ingredients: 700 g (1.2 lb) eggplants, 2 medium; aka aubergine; 3 tbsp olive oil; ½ tsp salt, kosher or cooking salt; use 1/4 tsp if using table salt; ½ tsp black pepper

Close-up of roasted eggplant cubes with browned, caramelized edges and thyme leaves. — Roasted eggplant cubes with caramelized edges.

Roast eggplant cubes at high heat until the edges caramelize and the centers are soft. Olive oil, salt, and pepper bring out their flavor.

By Cookin' KitchenOctober 19, 2026

Be the first to rate it Leave a comment

Total: 35 minutes
Servings: 4 servings

Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 4

Jump to recipe

Recipe

Oven-Roasted Eggplant

Roast eggplant cubes at high heat until the edges caramelize and the centers are soft. Olive oil, salt, and pepper bring out their flavor.

Cookin' · https://cookin.club/recipes/oven-roasted-eggplant

Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 4

Cook modeKeeps your screen awake while you cook.

Ingredients

4 servings

For 4 servings

700 g (1.2 lb) eggplants, 2 medium; aka aubergine
3 tbsp olive oil
½ tsp salt, kosher or cooking salt; use 1/4 tsp if using table salt
½ tsp black pepper

Equipment

Oven
Tray
Large bowl
Serving plate

Instructions

Step 1: Preheat the oven to 240°C / 450°F (220°C fan).
Step 2: Line a tray with parchment or baking paper. This is optional, but recommended if you’re new to roasting eggplant so you don’t lose the caramelized surface.
Step 3: Cut the eggplant into large 3 cm / 1.2-inch cubes. Put them in a large bowl and drizzle with the oil, salt, and pepper.
Step 4: Toss well, spread the eggplant on the tray, and roast for 20 minutes. Turn the pieces and roast for a further 10 minutes, until the edges are caramelized and the centers are soft without being shriveled.
Step 5: Transfer the eggplant to a serving plate. Serve plain or add a finishing touch.
Step 6: For optional finishing touches, sprinkle with 1 tsp fresh thyme leaves, or add a drizzle of fresh lemon juice, parsley, chives or green onions, a tiny drizzle of balsamic vinegar or balsamic glaze, or a dollop of yogurt.

Notes

Choose eggplants that feel firm with a little give and heavy for their size. Leave some skin on the cubes to help them hold their shape.

If you prefer to salt eggplant first, toss the cubes with 1 tsp salt and leave them in a colander for 30 minutes. Rinse and pat thoroughly dry, then toss with oil and pepper without adding more salt.

About this recipe

Large eggplant cubes and a hot oven help the pieces turn soft inside and caramelized at the edges. Serve them plain or add a fresh, tangy, or creamy finish.