Description
This roasted eggplant recipe creates perfectly tender, golden-brown cubes with a caramelized exterior and soft, flavorful interior. It’s an easy and healthy side dish that pairs well with Mediterranean, Italian, or Middle Eastern meals.
Ingredients
2 medium eggplants, diced into 1-inch cubes
3 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
Fresh parsley for garnish (optional)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and dice eggplants into evenly sized cubes.
Place eggplant cubes in a large bowl, drizzle with olive oil, and toss to coat evenly.
Sprinkle with sea salt, black pepper, garlic powder, and oregano. Toss again.
Arrange eggplant in a single layer on the prepared baking sheet.
Roast for 20–25 minutes, flipping halfway through, until golden brown and tender.
Garnish with fresh parsley and serve warm
Notes
For less bitterness, salt the cubed eggplant and let it sit for 20 minutes before roasting, then pat dry.
You can swap oregano for rosemary or thyme for different flavor profiles.
Pairs beautifully with tahini sauce, tzatziki, or tomato-based dips.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 4g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Keywords roasted eggplant recipe, oven roasted eggplant, baked eggplant recipe, roasted aubergine