File this away under “good to know” kitchen tips. Recently, I made a cooked salad that required fried eggplant cubes. I don’t like frying eggplant. It soaks up oil like a sponge, which means you end up using a lot more oil than you would normally need for other vegetables. The frying process can also be somewhat messy. I decided to roast the cubed eggplant instead, tossing it with a little olive oil and putting it in a hot oven till tender. The results were spectacular. I love roasting other vegetables like cauliflower and beets, so naturally eggplant works the same way. The eggplant developed a natural sweetness in the oven, a depth of flavor I’ve never achieved from frying. Some pieces caramelized on the edges, adding extra flavor. I ate it up like finger food; all it needed was a little salt to offset the sweetness. Of course, you can add black pepper or any number of seasonings during the roasting process to give it a different flavor.
I can imagine all kinds of uses for these delectable cubes of roasted eggplant. So far, I’ve tried substituting it for fried eggplant in cooked salads (like Mooshi’s Eggplant Salad), which works great. I’ve added it to a cold mixed green salad; it makes the salad more filling without adding a lot of calories. I’ve simmered it for a few minutes in curry sauce and served it as a vegetarian entree. I’ve also used it as a pasta substitute. Top the eggplant with marinara or bolognese sauce for a lower carb, gluten free, more nutritious alternative to pasta. My husband likes his topped with a little Greek yogurt, labneh, or tahini sauce. You can also roast eggplant rounds, like I do in this recipe for Vegetable Moussaka. The possibilities are endless!
If you want to roast eggplant for a dip like babaganoush, the process is different. Click here for a complete tutorial.
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How to Roast Eggplant Cubes
Ingredients
- 1 pound eggplant (you can fit up to 2 lbs. eggplant per baking sheet if you want to double the recipe)
- 2 tablespoons extra virgin olive oil
- Salt
- Optional ingredients: black pepper, your favorite seasonings
NOTES
Instructions
- Peel the eggplant. You can either peel it completely, or leave a few strips of skin on for texture. If you're planning on eating them as-is or using them as a meat or pasta substitute, peel them completely. If you're simmering them in sauce or adding them to a cooked salad, leave a few strips of skin on to help the eggplant keep its shape during cooking.
- Cut the eggplant into 1-inch cubes.
- Place the eggplant pieces in a colander and sprinkle with salt, tossing the pieces with your hands as you sprinkle to make sure all the pieces are evenly coated. Allow the eggplant to stand at room temperature for 30-45 minutes till beads of liquid form on the surface. Rinse the eggplant thoroughly and pat dry. This salting process helps to remove any bitterness from the eggplant. Note-- if you're using younger, smaller eggplants it's pretty rare to get a bitter one, so you can skip the salting to save on time!
- Place a rack in the middle of your oven and preheat to 425 degrees F. Spread out the eggplant cubes on a baking sheet. Drizzle evenly with olive oil and use clean hands to toss the cubes, coating them lightly with oil. Sprinkle the cubes lightly with salt (if you're salt-sensitive, skip this step... the eggplant will already be slightly salty from the pre-salting process). You can also sprinkle them with pepper or your favorite seasoning. Black pepper, red chili flakes, paprika, lemon pepper and curry powder all add a nice flavor... just be sure to season lightly so you don't overpower the natural flavor of the eggplant.
- Place the baking sheet on the middle rack of the oven. Let the eggplant roast for 10 minutes. Take the eggplant out and stir it with a spatula or wooden spoon. Return it to the oven. (Note-- if you have doubled the recipe and are roasting two batches of eggplant on two sheets, switch the sheets between racks at this point). Let it roast for 10-20 minutes longer till the eggplant is tender and some of the pieces are caramelized.
- Remove the eggplant from the oven. Serve warm or at room temperature, or add it to your favorite eggplant recipe. The eggplant is particularly delicious when simmered for a few minutes in your favorite warm sauce (tomato sauce, curry, etc.). Or, you can snack on it plain, like I do... simple, with a touch of salt. Makes a tasty finger food! I also love it drizzled with a little tahini sauce. Yum!
Anna Ash Yarow says
Gonna buy an eggplant tomorrow !!! Thanks again! Your recipes are excellent
Yelena Leychik says
Tori Avey my mom.. Well everyone in Odessa, Ukraine, makes a salad… With roasted eggplant, fresh tomatoes, garlic, oil and vinegar. We loooove it! ;). Tastes really fresh…. And looks like a dip!
Suzanne Brown says
Love eggplant.
emma green says
I am actually fixing this egg plant roasting recipe now. I love roasted brocolli and brussel sprouts! I also am a lifetime member Of Weight Watchers and am always looking for good vegetable recipes
USAFWoman says
A little back info… I am 47 and I DO NOT cook. I didn’t learn growing up (had older sisters in the house) then married a man that had cooking skills (yum) and my current husband also cooks.
Now…every now and then when no is looking I may try something if I have a taste for something specific. I had roasted eggplant at a work related function and decided that tonight since I am home alone that I would try this tonight.
I followed the recipe in its entirety (seemingly easy enough to do) and put it into my spaghetti sauce (store bought Tuscan herb flavored) then over my pasta. So proud of myself!! It was edible (hahaha) and I didn’t burn anything or myself.
Thanks for the easy recipe for someone like me who only knows where the kitchen is in my house when others work their magic in it.
Tori Avey says
Congrats! 🙂 Glad it worked out for you. I hope the site provides you with more opportunities to play around in the kitchen… it’s such a satisfying feeling to make something delicious yourself!
Patricia says
Yikes on my typos! Hehe whoops
Patricia says
Great explanation tips here! My 2 cents regarding the pre-salting: the salt draws out the moisture in the eggplant. This makes it more firm in texture, as eggplant can become very soggy. I think the smaller ones are inherently less bitter dur to having lass seeds. That’s my take anyway! Gorgeous site and I’m looking forward exploring!
Heidi says
I made this tonight with red and green pepper strips. I followed your directions, and at the end, tossed in marinated steak strips. It was delicious! The family loved it and had no idea they were eating eggplant until the end of the meal. Great idea peeling and salting it first, it did cut way down on the bitter taste.
Tori Avey says
Fab Heidi! 🙂
Chira says
I took my eggplant out of the oven two minutes ago. Wow I love it! I salted, rinse and put them in the salad spinner as Malcolm suggested. Added a table spoon of olive oil, a few dash of garlic powder and cayenne pepper. I love eggplant, but I only know to either curry or grill it. Thanks to this great recipe I will be making it often. Yum!
Tori Avey says
Isn’t it yummy Chira? I love it when something so simple and low-cal is tasty too!
Lynn says
As a first time eggplant roaster your help has been invaluable.. cheers!!
Tori Avey says
Great Lynn!
katherine says
I tried this tonight. Taste is ok, but ended up mushy. Followed directions exactly. Maybe oven overcooked them? We only have eggplant a few times a year and have not found an easy, yet tasty way to make them. Thanks for ideas!
Tori Avey says
Hi Katherine, oven temperatures can vary on average by 25-50 degrees, so your oven may be hotter than mine. Try cooking them for a shorter time period and see if that helps. They should be tender but not mushy; mushy means they cooked too long.
Laura says
This is a good time, temp., and size guideline for roasting eggplant. Roasting is a far healthier way of preparing these nutritional powerhouses. Remember though, if you want to get the full nutrient/health value eggplant has to offer – which is huge – leave those skins on! That’s where the highest concentration of fiber and nutrients are found.
Olivia Lane says
Great instructions! Just shared the recipe via my blog. Thank you! Also your blog design is adorable.
helen-rebecca says
great recipe!….i topped mine with a few slices of goats cheese and continued to grill then drizzled with a chilli olive oil and served with toasted pitta bread and green salad and tomatoes…AMAZING!!!
Jose Tenorio says
I really enjoyed your recipe. I cooked it today for dinner, it was delicious. I served it with with tamales, we enjoyed it. Thanks You.
renona menser says
this recipe was awesome after looking through so many other ones and also easy and very tasty!!!!! thanks
Doretta says says
Wow! Great new way to serve eggplant! It,s a novel way after years of eggplant park!
Benita Kaimowitz says
Found your eggplant suggestions and thought I should hear from you regularly. 🙂
Rose says
Regarding the pre-salting: I’ve read somewhere that nowadays the eggplants are bred to remove the bitterness, hence salting is no longer necessary.
Aimee C says
Cooked this up today & it turned out delicious! Used an organic “Greek seasoning” mix on half & a spicy Hungarian paprika on the other. Both were quite tasty. Thanks for the how-to!
Tori Avey says
You’re welcome Aimee!
Melilla Beverly says
I just made this recipe and it was amazing. I added the roasted eggplant to a salad with feta cheese and a squeeze of lemon and it was delicious. I did not soak in salt water and it was not bitter at all by the way. It was a perfect light, yet satisfying meal. I love all the different ideas that everyone is adding to this website. I want to try all the recommendations out! I have already told all my friends to check out the recipes. Everything is so perfectly spaced, people always add a new tip every couple weeks. You must have many fans because they are so loyal and post their best secrets! Please keep telling your friends to post tips. I never loved eggplant so much in my life. Thank you!
Tori Avey says
Thank you for noticing Melilla! I’m so proud of the cooking community that is growing here, and how everybody chips in their best ideas. Happy you’re here now too!