Oven Roasted Eggplant (aubergine) Recipe

I reveal why large pieces and a very hot oven are the secret behind successful Roasted Eggplant Recipes, plus a few simple seasoning ideas using only salt and pepper.

I never thought a raw eggplant could become something that makes me pause but roasting changes everything. In this video I show how big wedges of eggplants, high heat and a little extra virgin olive oil turn from bland and spongy into plump, juicy, caramelised bites.

No mush, no shrivel, just real texture and flavor that surprises you. If you like Roasted Eggplant Recipes or are just curious from Cooking Eggplant manuals, this method will change how you think about aubergine.

Simple, almost lazy, but very intentional. You might rethink how you serve it.

Ingredients

• Eggplant: meaty, spongy flesh soaks up flavors, low calories, high fiber and antioxidants.
• Extra virgin olive oil: adds rich mouthfeel, heart healthy fats, makes edges golden and crisp.
• Sea salt: brings out natural sweetness, enhances texture, minerals in small amounts.
• Black pepper: warm, subtle heat that complements roasted flavors without overpowering.
• Garlic: pungent aroma, boosts savory depth, fresh minced works best but powder ok.
• Balsamic vinegar or lemon: adds tangy sweet or bright citrus lift, cuts fat richness.
• Fresh herbs (parsley or basil): bright finish, adds freshness, vitamins and aroma to balance.

Ingredient Quantities

• 2 medium eggplants, about 1 1/2 to 2 pounds total, trimmed and cut into large wedges
• 3 tablespoons extra virgin olive oil
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 clove garlic, minced or 1/2 teaspoon garlic powder optional
• 1/4 to 1/2 teaspoon smoked paprika optional
• Pinch red pepper flakes optional
• 1 tablespoon balsamic vinegar or lemon juice optional
• Fresh parsley or basil, roughly chopped optional

How to Make this

1. Preheat your oven to 450 to 475 F and put the rack in the middle, you want it hot so the outside caramelises fast.

2. Trim the eggplants and cut them into large wedges about 1 to 1 1/2 inches thick so they stay plump and juicy, leave the skin on.

3. Optional tip if your eggplant looks very watery or slightly bitter: sprinkle the wedges with the 1 teaspoon fine sea salt and let sit 10 minutes, then pat dry with paper towel. This step helps remove excess moisture but you can skip it if you are short on time.

4. In a big bowl toss the wedges with 3 tablespoons extra virgin olive oil, the 1 teaspoon fine sea salt if you didnt pre-salt, 1/2 teaspoon freshly ground black pepper, the minced garlic or 1/2 teaspoon garlic powder, 1/4 to 1/2 teaspoon smoked paprika and a pinch of red pepper flakes if you like heat. Make sure each piece is coated but not dripping oil.

5. Spread the wedges out in a single layer on a lined baking sheet or on a wire rack set over a sheet, dont crowd them, leave space so the hot air can circulate and they can brown.

6. Roast for about 20 to 30 minutes until the flesh is tender and the outside is deeply golden and caramelised, flip the pieces once halfway through so both sides get colour.

7. For extra char and crisp edges, switch the oven to broil for one to two minutes at the end but watch it closely so it doesnt burn.

8. Remove from the oven, drizzle with 1 tablespoon balsamic vinegar or a squeeze of lemon juice, sprinkle over the roughly chopped fresh parsley or basil and serve warm or at room temperature.

Equipment Needed

1. Oven with middle rack
2. Large baking sheet, lined with parchment or foil
3. Wire rack that fits over the sheet, optional for extra browning (dont skip if you want crisp edges)
4. Large mixing bowl
5. Sharp chef’s knife and cutting board
6. Measuring spoons and tablespoon
7. Tongs or a spatula for flipping
8. Paper towels and a small bowl or jar for mixing the oil and spices

FAQ

Oven Roasted Eggplant (aubergine) Recipe Substitutions and Variations

• Eggplant: Swap for portobello mushrooms (3 to 4 caps, sliced into wedges) for a meaty bite, or use 2 medium zucchini cut to similar size; zucchini cooks faster so check earlier.
• Extra virgin olive oil: Use avocado oil or grapeseed oil instead. Both have higher smoke points and you can use the same amount, theyre great for roasting.
• Garlic: Replace 1 clove with 1/2 teaspoon garlic powder, or try 1 small shallot minced for a milder, sweeter oniony note.
• Smoked paprika: Use regular sweet paprika plus a pinch of cumin or a little cayenne for heat, or swap in chipotle powder for smokiness.

Pro Tips

– If your eggplant looks watery, salt it and let it sit longer than 10 minutes — then rinse and pat dry. This draws out moisture so the wedges brown instead of steaming.
– Get the baking sheet screaming hot by preheating it in the oven, then put the eggplant on it; that instant contact gives better caramelization and crunch.
– Use just enough oil to coat each piece, not to drown them; if you worry about smoke at 475F use a refined oil or avocado oil instead of extra virgin.
– Add the vinegar or lemon and fresh herbs only after the eggplant is out of the oven so the bright flavor stays fresh, and let the wedges rest a few minutes so they soak up the juices.