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!
Nutrition
Hi,
Delicious! (as noted by so many commenters!)
I sliced my eggplant into 1 inch thick slices and roasted the slices, cubing afterwards. This approach made it really easy to flip the eggplant over to brown the other side as opposed to fiddling with a bunch of cubes in a 425 oven. There’s some difference in getting all sides browned perhaps, but I found it worked out well.
Amazing..I usually just slice the eggplant/ roast it to make baked eggplant parmesan… Usually I burn half the pieces..because some are too thin.
This is an amazing way to roast eggplant. It almost didn’t make it to the Parmesan stage I kept eating it…
I’m with Marlene above…….I had to go get another eggplant and do it again..Thank you..
I am about 95% Italian, according to my DNA testing- I think about 50 % of my genes are eggplant! I love it no matter what ethnic group prepares it. I thought I would give this a try to get away from so much olive oil and cheese in my normal recipes. I was not expecting much and when it came out of the oven it looked sooooo dry. One taste told a different story. The insides were tender and juicy- no salt no anything else. I had to stop myself from eating the whole thing. So easy to prepare too. I am on my way to the grocery store to buy another eggplant. Thank you and I can’t wait to try more of your recipes.
This is a lovely way to cook eggplant, so delicious. There were no leftovers! everyone loved it, tender, moist, and great tasting. Used regular eggplant, but a smaller one, and did not salt ahead of roasting. There was no bitterness at all.
I used baby eggplants because that is what caught my eye at the Farmer’s Market yesterday…I did not add any salt and used a flavored olive oil with Mrs. Dash
seasoning. Your recipe melted in my mouth! I served it with 4 fresh lobster&cheese ravioli squares and marina sauce on the side for dipping.
I love eggplant. Raw, baked, grilled, fried … it doesn’t matter. But I never had it cubed and baked this way. What I like most about this recipe is the small amount of oil required. I’ve used the cubes in sauces, over pasta, in salads, and just as it is as a snack. Yum yum. By the way, when I use very fresh small eggplants I’ve been able to skip the pre-salting and soaking step.
Even a little salt may be too much to add when ready to bake. The moisture removal is enough salt! Still good. I’ll try again.
So I just tried this, and let me say it was incredible. I’ve never worked with eggplant before, and I’ve only ever had it as eggplant parm at restaurants. I will be incorporating this more often. Thanks so much!
Oven temperature??
As the recipe instructions state: “Place a rack in the middle of your oven and preheat to 425 degrees F.”
I’ve NEVER liked eggplant before….but I DID like your recipe and I’ll be making it again! I did peel the eggplant and since they were so small, I didn’t do the pre-salting process.
I can see eating them on a little bed of quinoa with other veggies….IF the cubes ever make it that far…because they’re delicious just snacking on them (no need to ask how I know that, Lol!) Thank you for teaching us how to do this!
Really liked this. Easy prep. I’m trying to eat healthier and looking for new preparation for veggies esp roasting. My husband even liked it!
I was looking for a way to add eggplant to my pizza. This fit the bill perfectly, thanks!
My 2 ‘eggs’ were so fresh and mild tasting raw, I just tossed the cubes with a little canola oil and generous sprinkle of Morton Kosher salt before spreading them out on parchment covered baking sheets and into the cold oven set to 425 degrees. I’ll turn them & rotate in about 30 minutes. Should be great because so fresh and simple!
Hi Tori,
Thanks for the lovely recipe! Could this method of roasting eggplant work for a shakshuka? I’d like to make shakshuka using eggplant and mushrooms, and was wondering if I should alter the roasting time (will it be overcooked once simmered in tomato sauce)?
Hi Crystal, I would cut the roasting time by 5-10 minutes if you’re simmering it in the sauce, otherwise the pieces might get overly soft and dissolve in the shakshuka. I haven’t tried it myself so I don’t have more specific directions.
I made your recipe this morning and followed it to the letter, excluding salt while cooking. Came out absolutely wonderful. Best eggplant I’ve had in a while. So much more healthier than the crusted versions. Can you tell me what the nutritional numbers are? (calories, carbs, fats, etc.) Thank you for sharing!
I entered it into MyFitnessPal… This is like 10 months later, but ohwell! I thought I’d share.
1 Serving (1/3 of recipe) = 117calories 7g Carbs 4g Fiber 0g Protein 9g Fat 190mg Sodium
Just made this today. Came out great! Nice, healthy alternative without adding crusts. Can you tell me what the nutritional information is (calories, carbs, fat, etc.)? Thanks so much for sharing!
Thanks for the tip on salting the cubes and when to peel or not. I roasted the eggplant, tossed it with leftover brown rice and miscellaneous leftover veggies (half a red pepper, half a jalapeno, parsley and a shallot), and it was a meal!
I love eggplant – Fried, baked, and in baba ganoush. I will try this recipe tomorrow. I just found eggplant for $.19 each (yes, 19 cents) at my local vegetable market. Can’t wait to try them.
Tried this tonight and I LOVED it! Saving as a favorite. Thank you!
Wasnt sure how much i liked eggplant, but this looked really good! New year new eating habits! This was really delicious! I opted to use olive oil cooking spray and lined my baking tray with parchment. Will make again very soon!