roasted eggplant

Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don&#039;t have any, there&#039;s other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly &quot;meaty&quot; vegetarian main dish that will have even card-carrying carnivores asking for seconds!

Pasta alla Norma (Eggplant pasta)

eggplant

tbsp extra virgin olive oil

salt and pepper

garlic (, finely minced)

onion (, very finely chopped (or 2 eschallots))

dry white wine

/ 24 oz tomato

water

herbs

tsp red pepper flakes (,

/ 10 oz spaghetti or other pasta, long

basil leaves

Parmesan cheese (, grated (or ricotta salata

Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.

Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.

Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).

Roasted eggplant:

Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.

Cooking pasta:

Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.

Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.

Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)

Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.

Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn&#039;t turn into complete mush!).

Serve immediately, garnished with a good pinch of fresh basil and parmesan.

Sauce:

This miso-glazed eggplant is made by brushing eggplant halves with a miso, mirin, sake, and ginger glaze, and roasting until tender.

Miso-Glazed Eggplant

medium (1 lb) eggplant, halved lengthways

salt

sesame seeds

cilantro stem, leaves picked

scallion, sliced

mirin

sake

raw (demerara) sugar

sesame oil

white miso paste

ginger

Preheat

Salt

Score the flesh side of eggplant halves in a criss-cross pattern and place in a baking dish. Rub salt over the flesh and let rest for 10 minutes. After resting, use a paper towel to blot any salt and water that has exuded from the eggplant.

Prepare the eggplant

Whisk

In a small bowl, whisk the glaze ingredients together.

Roast

Generously brush the glaze over the scored eggplant, reserving about 1/3 glaze. Roast until the flesh takes on a bronzed color, and yields easily when poked with a fork, 35 to 45 minutes.

Serve

Brush more glaze over top, then sprinkle with sesame seeds, cilantro, and scallion.

Make the glaze

Here's how to make the BEST roasted eggplant! Baking until it's tender makes for unreal flavor. Serve it as a side dish, or toss with pasta!

Oven Roasted Eggplant

olive oil

2 medium to large eggplants (about 2 pounds)

teaspoon kosher salt

garlic

basil

pepper

Preheat an oven to 425 degrees Fahrenheit.

Cut the eggplant into 1-inch chunks, or you can cut it into long planks or round slices. Quickly mix with olive oil and kosher salt and fresh ground pepper (the eggplant soaks up the oil in an instant, so mix as soon as you add it). Place it on a baking sheet lined with parchment paper.

Roast for 30 to 35 minutes, until browned and very tender, gently stirring the sheet at about the 25 minute mark. (If you&#8217;re roasting eggplant planks, flip the planks at 20 minutes and cook 35 to 40 minutes total, until browned and tender.)

Remove from the oven and gently toss with the garlic and herbs, making sure to spread out any chunks of garlic that stick together. The eggplant will be very tender so handle it gently. Serve as a side dish or as Roasted Eggplant Pasta.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1580396404/wav8ccsegc4oyp1no4vw.mp4

Wondering how to cut eggplant? Here’s a step by step guide and video that shows you how to slice eggplant into rings and how to dice it.

How to Cut Eggplant

Recipe video above. This is a recipe for how to roast eggplant in the oven so each piece is plump and juicy on the inside, and beautifully caramelised on the outside. As oposed to a mushy mess, or shrivelled up and dismal! The key is: large pieces and high oven temp.Eggplant is actually really bland when raw, but it completely transforms when roasted. You don&#039;t need anything more than salt and pepper, but I&#039;ve added some suggestions!

Oven roasted eggplant (aubergine)

700 grams/ 1.2 lb eggplants ((2 medium), aka aubergine)

tsp black pepper

Preheat oven to 240°C / 450°F (220°C fan).

Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface).

Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.

Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.

Transfer to serving plate. Delicious served plain, but see below for some finishing options.

1 teaspoon fresh thyme leaves (my favourite!), drizzle of fresh lemon juice, parsley, chives or green onions (for touch of freshness and colour, not so much flavour), tiny drizzle of balsamic vinegar (pop of tartness is terrific! OR drizzle of balsamic glaze), dollop of yogurt (creamy yogurt pairs really well with the juicy eggplant flesh).

FINISHING OPTIONS:

6 ingredient roasted eggplant pasta in a rich tomato sauce. This pasta dish is filled with satisfying flavor and can be served with your favorite gluten free or vegetable pasta! Simple &amp; delicious.

Roasted Eggplant Pasta

eggplant,

yellow onion, chopped ((or half of a large onion))

garlic powder

tomato sauce

16 oz. box of pasta noodles ((see notes))

salt & black peppers

basil (*optional)

Preheat oven to 400F.

Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt &amp; pepper. Roast for 20-25 minutes - flip halfway through roasting time.

Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means &quot;to the tooth&quot; - the pasta should have a bite to it and not be too soft.

Heat sauce: In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they&#039;re finished cooking.

Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!

Eggplant in the air fryer is a simple side dish recipe everyone can enjoy because it is naturally gluten-free, vegan, paleo, low in carbs, and it goes well with almost any main course.

Simple Air Fryer Eggplant Recipe

Italian seasoning

Salt and pepper

Preheat air fryer to 370º F for 5...

Preheat air fryer to 370º F for 5 minutes

Combine the oil and seasoning in a small...

Combine the oil and seasoning in a small bowl until well combined. Using a silicone brush, brush the eggplant slices on both sides with the mixture and season with salt and pepper to taste. (If you remove some of the moisture with salt, you don’t need to add salt again)

Place the seasoned eggplant slices in the air...

Place the seasoned eggplant slices in the air fryer basket in a single layer and cook to 370º F for 10 minutes or until the eggplant is soft and golden brown.

The Italian perlina eggplants (aubergine) have a thinner skin and a sweeter, more delicate flavor. Roasted Sicilian eggplant with cherry tomatoes and basil makes for a perfect side dish.

Roasted Sicilian Eggplant & Cherry Tomatoes with Basil

10-12 Perlina eggplants, (stems removed and halved lengthwise (300 g))

Roma cherry tomatoes, (halved)

garlic, (sliced thinly)

sea salt and black pepper

extra-virgin olive oil;

fresh thyme, (leaves removed and finely chopped)

basil leaves, (chopped)

parmesan

Preheat the oven to 350°F / 180°C.

Brush eggplants all over with oil, transfer to a large casserole dish or roasting tin.

Add tomatoes halves, garlic and thyme. Toss gently to combine.

Drizzle with olive oil, season with salt and pepper.

Cook for 20-25 minutes, until golden and tender. Transfer to a serving plate.

Garnish with parmesan and top with the fresh basil. Serve immediately. Enjoy!

Terrific smoky eggplant caviar spread/dip! Perfect to spread over crackers for an easy, healthy, delicious appetizer.

Eggplant Caviar Recipe (Russian Style)

onion

tomato paste

tsp sugar

tsp pepper ground

Roast the eggplants: Preheat oven to 425°F (220°C).

Wash the eggplant, pat dry, and poke the skin sides of the eggplants with the tines of a fork all over. Brush with oil and place on a baking tray lined with parchment paper.

Bake for 30 minutes, or until completely cooked through and very soft.

Make sure to turn the eggplant for few times while baking.

After removing from the oven, wrap the eggplants in foil and place on a plate or cooling rack to cool down. Once cooled down that you don’t burn your fingers, start removing the skin. It should come off quite easily.

Slice the eggplants into small cubes.

Prepare the rest of the ingredients. In a medium pan, add olive oil and saute onion until translucent for about 5 minutes. Stir in the tomato paste/sauce and reduce the heat. Cook for 5 minutes more.

Add the sliced eggplants to the pan, season with salt, pepper, sugar, and add minced garlic. Stir everything well until all the ingredients covered in the sauce and let cook on low heat for about 7-9 minutes, constantly stirring.

Remove from heat and sprinkle with fresh chopped herbs.

Best served warm but can be enjoyed as a cold spread with crackers, pita chips, crostini toasts, or for gluten-free option celery or cucumber sticks.

An easy, step-by-step recipe for oven-roasted eggplant! It’s tender, caramelized, versatile, and perfect every time! Just 3 ingredients and 30 minutes required.

Perfect Roasted Eggplant (Tender, Caramelized!)

tsp sea salt

Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.

Add cubed eggplant to the parchment-lined baking sheet. Drizzle evenly with olive oil and, working quickly, toss to evenly distribute the oil. Sprinkle evenly with the salt and toss once more. Roast on the center rack for 25-30 minutes or until tender with a lightly browned exterior, tossing around the 15-minute mark.

Serve as a side or snack, in bowls, wraps, or pasta, or on salads.

Best when fresh. Leftovers will keep in a sealed container in the refrigerator for 1-2 days. Reheat in a cast iron skillet until warm. Not freezer friendly.

https://www.youtube.com/watch?v=p0fbA-rUxuk

An easy, step-by-step recipe for oven-roasted eggplant! It’s tender, caramelized, versatile, and perfect every time! Just 3 ingredients and 30 minutes required.

Full Recipe: https://minimalistbaker.com/perfect-roasted-eggplant-tender-caramelized/
 
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Perfect Roasted Eggplant (Tender, Caramelized!) | Minimalist Baker Recipes

Roasted Zucchini and Eggplant, a tasty oven-baked vegetable recipe with only 5 ingredients and ready in 30 minutes. Enjoy as a side dish, on top of rice, or combined with a salad!

Roasted Eggplant and Zucchini

zucchini

garlic (thinly sliced)

herbs (oregano, basil, parsley, etc.)

Preheat oven and prep veggies

Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Slice the top and bottom off the eggplant, then stand the vegetable up and cut into 1-inch slices lengthwise. Then cut the eggplant slices into 1&quot; cubes.

Season vegetables

Season vegetables: Place sliced zucchini and eggplant on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.

Roast vegetables

Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.

Scrumptious Roasted Vegetables Recipe

carrot

red bell pepper

green bell pepper

yellow bell pepper

beet root

butternut squash (peeled,

Brussels sprouts (cut in half or whole)

extra virgin olive oil

Tbsp white balsamic vinegar (not overly sweet; dark balsamic vinegar

Tbsp red wine vinegar (or sherry vinegar)

Dijon mustard (whole grain or regular)

tsp finely chopped fresh thyme

Tbsp finely chopped fresh Italian basil (or parsley, cilantro)

tsp kosher salt

tsp black pepper (optional)

tsp kosher salt (plus more to taste)

herbs (to taste)

Preheat oven to 450F.

Line a large, 15x21-inch baking sheet with parchment paper and set aside. If you are using smaller baking sheets you will need to roast the vegetables in two batches or on two baking sheets.

Prepare the dressing by whisking the olive oil, vinegar, Dijon mustard, basil, thyme, garlic, pepper and salt in a small bowl, until well combined.

Place the vegetables in a large bowl, big enough to accommodate all the veggies and still having some head space left to allow tossing. Pour the dressing all over the vegetables and toss well to coat the veggies with an even layer of the dressing.

Transfer the vegetables onto the baking dish and spread evenly. Sprinkle additional salt and pepper on top.

Bake on the second rack from the top for about 35 minutes (slightly firmer) to 45 minutes (slightly softer and creamer, as shown on pictures in the post). Start checking at 30 minutes as different ovens bake differently. Serve the roasted vegetables immediately.

Here are 20+ of our BEST Eggplant Recipes that are intensely flavorful with succulent perfectly cooked eggplant! Whether you are looking for grilled eggplant recipes, vegetarian eggplant recipes, eggplant curries and stir fries, baked eggplant, or salads and sandwiches with eggplant, you'll find delicious inspiration here: Simple Roasted Eggplant.

20+ Best Eggplant Recipes

Cut eggplant into 1-inch chunks and place in a bowl. 

Toss with the oil, salt and pepper and place on a parchment-lined sheet pan.

Bake 20 minutes,  toss the eggplant and roast 12-15 more minutes until the edges are crispy and the centers are tender. 

Thanks for all the eggplant recipes. We made the Lebanese Stuffed Eggplant this weekend and we all agreed, it was one of the best eggplant dishes we’ve had!

We have eggplant growing in our garden and have made many of these. Some of our favorites are the Baked Zaatar Eggplant, Baba Ganoush and the Asian eggplant stir-fry. Looking forward to trying the Lebanese Eggplant. Bob

https://content.jwplatform.com/videos/Ybt6IoAp.mp4

A video for Spicy Chinese Eggplant with the most falvorful sauce-a  tasty, easy vegan dinner recipe you can serve over rice. 

Spicy Chinese Eggplant Recipe Video

This Roasted Eggplant recipe is one of the most popular of our easy eggplant recipes.  Using this simple method you can create countless eggplant meals, most of which are included in this round up.

20+ Easy Eggplant Recipes

Kosher salt (+ more if you are brining)

Black pepper

parsley (chopped (optional))

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.

Start by rinsing eggplants under cold water. Using a kitchen towel or paper towels, dry each eggplant thoroughly. Cut off the stem and if preferred peel them. Though it is optional as eggplant skin is edible and it would be perfectly fine if you didn’t peel it.

Depending on the recipe you are using, you can cut it in rounds (also called discs) or lengthwise (also known as steaks). Either way, slice eggplants ½ inch thick.

Arrange slices on the prepared baking sheet in a single layer.

Brush them with olive oil and sprinkle with salt and pepper. Turn each slice and repeat the same process to make sure both sides are coated with olive oil and seasoned with salt and pepper.

Roast in the preheated oven for 15 minutes and then flip and roast for another 10-15 minutes or until they turn lightly golden and softened.

Top 17 roasted eggplant recipes from across the web

The most viewed roasted eggplant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pasta alla Norma (Eggplant pasta)

Miso-Glazed Eggplant

Oven Roasted Eggplant

Oven roasted eggplant (aubergine)

Roasted Eggplant Pasta

Simple Air Fryer Eggplant Recipe

Roasted Sicilian Eggplant & Cherry ...

Eggplant Caviar Recipe (Russian Sty...

Perfect Roasted Eggplant (Tender, C...

Roasted Eggplant and Zucchini

Scrumptious Roasted Vegetables Reci...

20+ Best Eggplant Recipes

20+ Easy Eggplant Recipes

Easy Moroccan Stuffed Eggplant (bee...

Cheesy roasted eggplant tomato reci...

Garlicky Roasted Eggplant with Citr...

Eggplant Rose Bouquet

Top 17 roasted eggplant recipes from across the web

The most viewed roasted eggplant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pasta alla Norma (Eggplant pasta)

Miso-Glazed Eggplant

Oven Roasted Eggplant

Oven roasted eggplant (aubergine)

Roasted Eggplant Pasta

Simple Air Fryer Eggplant Recipe

Roasted Sicilian Eggplant & Cherry ...

Eggplant Caviar Recipe (Russian Sty...

Perfect Roasted Eggplant (Tender, C...

Roasted Eggplant and Zucchini

Scrumptious Roasted Vegetables Reci...

20+ Best Eggplant Recipes

20+ Easy Eggplant Recipes

Easy Moroccan Stuffed Eggplant (bee...

Cheesy roasted eggplant tomato reci...

Garlicky Roasted Eggplant with Citr...

Eggplant Rose Bouquet

The most viewed roasted eggplant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine