Roasting eggplant brings out a whole new dimension to this versatile kitchen staple. In this post I will walk through the best methods for roasting a whole eggplant on a gas range, grill, or in the oven. The techniques each results in smoky, tender eggplant pulp that is full of flavor.
The eggplant, also known as aubergine, has been cultivated in India for over 4,000 years. Eggplant is a fruit– in fact it is technically a large berry, although most cooks generally consider it a vegetable. The oldest surviving mention of the fruit dates back to the 5th century in a Chinese agricultural work called Ts’i Min Yao Shu. It later made its way to Persia in the 4th century CE, where it eventually became firmly rooted as a major part of the Middle Eastern diet.
Eggplant is an affordable, healthy dietary staple that can be prepared in numerous ways. During a second Jewish expulsion from Spain and Portugal in 1580 (when the two countries united under one crown), eggplant became known as the “Jew’s apple” because of its frequent usage in Sephardic Jewish cuisine.
Once you know how to roast an eggplant, there are a number of dishes you can make with it. In this post I will share my favorite methods for roasting eggplant, along with some tips for ensuring a tasty result every time you roast.
Recipe Ideas for Roasted and Charred Eggplant
Eggplant Tahini Basil Crostini
I prefer roasting eggplants on the gas stove or grill. Roasting on an open flame imparts a delicate smoky flavor into the eggplant flesh. If you do not have a gas stove, you can also roast it in the oven. Both methods are described below.
Other Ways to Cook Eggplant
How to Cook Eggplant with Less Oil
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How to Roast Eggplant
Ingredients
- 1 whole eggplant
- 1 tablespoon extra virgin olive oil, as needed
NOTES
Instructions
Roasting Eggplant on a Range (Recommended)
- Wash and dry eggplant. Pierce it a few times with a fork to vent. Important - for any of the cooking methods outlined below, make sure you pierce with a fork-- otherwise you could end up with an exploded eggplant!
- If you have a gas range, you can roast it directly on top of the range. You might wish to protect your gas range burner with a layer of foil, which makes for easier cleanup. The eggplant will weep a bit as it roasts, leaving charred bits and goop on the range.
- Place eggplant directly on top of the gas range grate. On my gas stove, I usually turn the flame to medium.
- Allow eggplant to roast over the flame for 20-30 minutes, giving it a quarter every 5 minutes as it cooks. The larger the eggplant, the longer it will take to roast. Smaller eggplants (like Japanese eggplants) will roast faster. When finished cooking, remove from oven and proceed to "Peeling Your Eggplant."
- If you have an electric range, or if you want to protect your gas range from the mess, you can use a grill pan to roast the eggplant. A grill pan will protect your stove from the drips of roasted eggplant juice. Here is the one I use - Grill Pan.
- Prepare grill pan according to instructions. My pan requires a bit of water to be placed in the circular chamber. Preheat grill pan over medium heat; brush lightly with oil if it is recommended for your pan. Pierce the eggplant a few times to vent, then place on the preheated grill pan.
- Roast the eggplant for 40-50 minutes, giving a quarter turn with a pair of tongs every 5 minutes or so, until the eggplant is charred and collapsing. Check water level about halfway through cooking if your grill pan requires it. When eggplant is tender, charred and collapsing, remove from grill pan and proceed to "Peeling Your Roasted Eggplant."
Roasting on a Grill (Recommended)
- If using a grill, light gas or coals and preheat the grill to medium heat before you begin to roast.
- Allow eggplant to roast over the flame for 20-30 minutes, giving it a quarter every 5 minutes as it cooks. The larger the eggplant, the longer it will take to roast.
- When eggplant is tender and collapsing, remove from grill and proceed to "Peeling Your Roasted Eggplant."
Oven Roasting Method
- Place a rack 8-9 inches beneath your oven's broiler and preheat the broiler. Lightly grease a baking sheet with cooking oil. Wash and dry eggplant, then pierce a few times with a fork to vent. Place on a baking sheet under the broiler and let the eggplant roast for 20-30 minutes, giving a quarter turn every 5-7 minutes.
- Eggplant is finished roasting when it is soft, tender and collapsing. Remove from oven and proceed to "Peeling Your Roasted Eggplant."
Roasting Salted Eggplant Halves
- If you encounter a bitter eggplant, you will want to halve it and salt it prior to cooking. The method for salting is described below. Once salting is complete, this is the way you roast it. Place eggplant halves flesh-side down on a lightly greased baking sheet (so the flat cut side is directly against the baking sheet).
- Roast 8-9 inches underneath the broiler for 20-30 minutes until the eggplant halves are charred and the halves are beginning to collapse. The larger the eggplant, the longer it will take to roast. Smaller eggplants (like Japanese eggplants) will roast faster. Remove from oven. Check the eggplant flesh to make sure it is soft, roasted, and caramelized throughout. If any parts looked light-colored or undercooked, return to the oven to roast for a few minutes longer.
- Scoop out the roasted pulpy flesh from each half and place it in a bowl. Discard the charred skin. There will be some residual smoky juice that collects in the bowl; you can drain it off or blend it into the eggplant, depending on the flavor you want to achieve (see Eggplant Roasting Tips, below).
Peeling Your Roasted Eggplant
- Once the eggplant is very tender and collapsing, remove from heat with tongs and place it on a cutting board. There will be some residual smoky juice that collects on the board; you can drain it off or blend it into the eggplant, depending on the flavor you want to achieve.
- Slice the eggplant open. Scoop out the roasted pulpy flesh and place it in a bowl. Discard the charred skin. The eggplant will be quite soft, and you may need to peel off a few small bits of skin by hand. I'm not super careful about it; I find that a few charred bits actually enhance the smoky flavor, which we find desirable.
- Once the eggplant is separated from the charred skin, you are left with perfectly tender, roasted and smoky eggplant flesh, which can be used to make baba ghanoush or a variety of purees and dips.
Nutrition
tried this recipe?
Let us know in the comments!
You got a pretty cute and fat eggplant there. I also use my smoker box in my grill to easily add the smoky flavor to it. Awesome tip by the way!
continuation of my previous comment we make salad or dip of roasted eggplant
roast mustard, urad dal (broken black gram) and couple red chilies in oil and make coarse powder in the blender. add flesh of roasted eggplant and little tamarind paste and salt and make salad or dip by running blender short time
traditionally in south India the eggplant is drizzled with little oil and then put on flame(gas stove or charcoal) and turned periodically till the outer skin is blackened. To avoid bursting we use to make small pricks with fork or knife.
Finally. Now I can roast eggplant and make baba ghanoush. Next best thing to chocolate. Seriously.
Shalom,
Tracy
I am roasting eggplant as we speak. I have an electric stove, so generally do it on a cast iron griddle. Today I’m trying the oven. I am a fan of the smoky flavor, and found, quite by accident, if you freeze after roasting (leave it in the skin), it intensifies the smokiness.
This method of roasting on the stovetop gave me a headache. Our stove fan does not vent to the outside, so maybe that’s why. I am curious if anyone else had this problem or could speculate why this would happen. Until then, I think I’ll stick to oven roasting.
Kathleen, you should only use stovetop roasting methods if you have adequate ventilation, because a small amount of smoke is produced during the roasting process (which helps to give it a smoky flavor, but it’s not so great to inhale!). Do you have an outdoor grill? You could try roasting it there. Or the oven method works too! It just won’t turn out quite as smoky. 🙂
Dear Tori,
I enjoyed reading about how you roast eggplants. I just started a blog myself, and last week I also wrote about eggplants. My blog combines cooking elements with stories about how my family is dealing with my mom’s Alzheimer’s. http://miriamsgreen.wix.com/thelostkitchen#!blog/c106k
All the best,
Miriam Green
Thanks for this great breakdown. I wanted to make baba ghanoush but too late remembered that I have no gas range, only an electric oven! Very handy technique, and a good flavour (if not as good as doing it properly over fire). Thanks!
Hello Tori,
Thank you for the step-by-step description. I find that when I go to take the skin off – its a bit challenging to detach and also that at that point, the eggplant is so mushy/soft that its hard to cut into cubes as suggested. Any suggestions?
Thanks
Hi Monalisa- this method for roasting eggplant will produce soft eggplant that is “scoopable” out of the flesh. If you’re looking to roast cubes, here is a tutorial: https://toriavey.com/how-to/how-to-roast-eggplant-cubes/
Note that if you need cubes that are both skinned and roasted, you should peel the entire eggplant before cubing and roasting. Hope that helps!
Hi Tori,
In our little Jerusalem apartment we have no gas grill and no oven. Could we use an electric hot plate or in our crockpot? Thanks for any suggestions.
Hi Cathy, I don’t think a crockpot will work, I’m not sure it would get hot enough to really “roast” the eggplant (though you could try it on high for a couple of hours as an experiment!). A hotplate might work, but I can’t say for sure… I haven’t used a hot plate since college! Do you have access to an outdoor grill or a grill pan? That would work better.
Thanks for this! I love roasted eggplants and here in the Philippines, we mix it in beaten egg then fry (eggplant torta). Or I chop it up then scramble together with eggs, tomatoes and red onions. 🙂
I wish I’d read this before I tried toasting it over a gas burner! Thanks. SD
If you like your eggplant to taste a little smokier, add a couple of drops of liquid smoke (purchased at most decent grocery stores)
Thanks for the tips. I moved for a while in an apartment and wanted to make some. But the only way I knew it was involving my yard and a stove-grill. And now….now I’m just trying not to set the smoke detectors on 🙂
Thank you for this instruction. I’ve only baked eggplant, but now will do the on-the-burner method.
Just roasted an eggplant this way. I put it into the broiler for 30 mins and then turned off the oven and let it sit in there while fiance and I watched Hercules (The Disney one. 🙂 ). I found that worked really well because a) it continued to roast but didn’t burn and b) by the time I got to it it was still pretty warm but I could handle it without burning myself. I made babba ganoush but with white canallini (spelling?) beans to bluk it out. So it’s like an eggplant flavored white hummus. IT’S AMAZING. 😀
That sounds amazing Illy! Totally trying it this week. 🙂
hi..i was thinking of one can roast potatoes similarly on the open gas in the same way like eggplants.
do advice
I’ve tried whole potatoes on an open firepit, which works great, but never on the stovetop. If you’re using whole potatoes on a gas stovetop it will take a long, long time to get them cooked. I’ve never tried it so I can’t really advise you, sorry!
Hi Roberta, I think you had your flame on too high. Try roasting on a lower heat setting next time. Also, try heavy duty aluminum foil (it’s a bit thicker than the regular kind). The foil may burn/char a little in hot spots, but it shouldn’t catch fire. You’ll have multiple layers around the eggplant, so even if one layer chars through you’ll have a couple more protective layers in place. Turn it more often to be extra careful, so it doesn’t get too hot in any one area. Re: photos, I don’t use flash, and I try to use natural light whenever possible.
I made the roasted eggplant. It was smooth and sweet. My hubby loved it too! That’s an accomplishment! Thank you!
Great Joy! 🙂
I would like to roast the eggplant as you suggested. My challenge is that I am allergic to tomatoes and sesame. Any other options for its use? I will try the dressing idea. I cannot eat dressings either that are bottled or vinagrettes, yep, allergic. Thanks for any additional ideas to use the roasted eggplant. I have an organic garden and grow lots of eggplant. Appreciate any great uses.
I wish I had an organic garden! One of my dreams for the future. I love the roasted eggplant on its own, topped with sauce or spicy sriracha sauce, on top of brown rice for a light meal. You can also try roasting it like this:
http://theshiksa.com/2013/01/22/how-to-roast-eggplant-cubes/
Either fully peeled or partially peeled (if simmering in sauce for a long time, leave a little peel on it- otherwise peel them). I love these little roasted cubes added to salads or tossed with pasta and any kind of sauce, like pesto. You could also use my baba ganoush recipe, subbing another nut butter (like peanut butter or cashew) for the sesame tahini, or even Greek yogurt if all seeds and nuts are a problem for you:
http://theshiksa.com/2011/06/22/classic-baba-ghanoush/
Good luck! If you try any of the recipes, please report back and let me know how you liked them. 🙂