Roasted Eggplant

By Martha Rose Shulman

Roasted Eggplant
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
4(574)
Comments
Read comments

This is the first step in most of my eggplant recipes. Large globe eggplants take from 20 to 25 minutes, depending on how plump they are. Small narrow eggplants like Japanese eggplants take about 15. The roasted eggplant is fragrant and delicate; if you need it to hold its shape in the recipe, roast for a shorter time, just until you see the skin beginning to wrinkle.

Featured in: The Misunderstood Eggplant

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

  • 1eggplant
  • Extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

101 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 3 grams protein; 6 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Preheat the oven to 450ºF. Cut the stem and calyx off the eggplant, and cut in half lengthwise. Score large eggplants down the middle with the tip of a knife, being careful not to cut through the skin. (Japanese eggplants and other small eggplants needn’t be scored.)

  2. Step 2

    Cover a baking sheet with foil and brush the foil with extra virgin olive oil. Place the eggplant on the foil, cut side down. Place in the oven and roast large, fat eggplants for 20 to 25 minutes (depending on the size). Roast small narrow Japanese eggplants (and other varieties) for 15 minutes, or until the skin has begun to shrivel, the edges and cut surface are browned, and the eggplant has softened but it hasn’t collapsed.

  3. Step 3

    Remove from the oven and use a spatula to detach from the foil if the eggplant is sticking (if a thin surface of browned eggplant stays behind, don’t worry). Place the eggplant halves cut side down on a rack set over a baking sheet, or in a colander. Allow to cool and drain for 15 to 30 minutes.

Tip
  • Advance preparation: You can roast eggplant several hours before you use it in a recipe.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
574 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Colleen Dunn

I would avoid using EVOO in this recipe since 450 degrees is well past its smoke point. If you want the distinct flavor of olive oil, use a heavier one meant for high heat. Otherwise, use a neutral oil, like grapeseed or canola oil, both of which have higher smoke points appropriate for roasting.

Tony Smith

The olive oil will not reach 450 degrees. This is not sauteing; it is roasting. Also, the short amount of time in the oven means that things won't get smoky.

Antonia

Made this and used cut up in salads with feta cheese. Delicious

skyandstars

I respectfully disagree, it is NOT ok if the brown bits stick to the foil- this is where a lot of the flavor is!! I roast the eggplants cut side up,after brushing w EVOO, for 5-7 min, then turn over cut side down and roast for 25-30 min until they are wrinkled.

summitfarm

Try adding smoked paprika to the finished eggplant.

susan

Used the air fryer, 375F for 35 minutes, eggplant left whole and pricked all over. Very pleased with the result though next time I may halve the eggplant first.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.