Spiced Roasted Eggplant

By Clare de Boer

Published Aug. 9, 2024

Spiced Roasted Eggplant
Kerri Brewer for The New York Times. Food Stylist. Cyd Raftus McDowell.
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5(863)
Comments
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This simple eggplant recipe yields soft and deliciously spiced rounds. Eat them as a side with meat or fish, or as a vegetable main, with seasoned yogurt and chopped herbs. Don’t be afraid to use your broiler for extra crispness at the end of roasting, and consider leftovers an excellent start for your favorite eggplant dishes, like moussaka or ratatouille.

Featured in: Learn to Make the Best Roasted Eggplant of Your Life

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Ingredients

Yield:4 servings
  • 3small Italian eggplants (1½ pounds)
  • ½cup olive oil
  • 3garlic cloves, finely grated
  • 1tablespoon ground cumin
  • ¾teaspoon kosher salt (such as Diamond Crystal)
  • ¼teaspoon crushed red pepper flakes
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

282 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 2 grams protein; 359 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.

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Preparation

  1. Step 1

    Heat the oven to 450 degrees and line a sheet pan with parchment paper.

  2. Step 2

    Prepare eggplants by slicing off their tops and a fine layer of skin from their bottoms. Slice the eggplant into 1-inch-thick rounds and place on the lined pan.

  3. Step 3

    Make your spice oil by combining the olive oil, garlic, cumin, salt and red-pepper flakes in a small bowl. Brush the spiced oil onto the faces of all the eggplant slices, then flip each one over and repeat on the second side.

  4. Step 4

    Roast for 20 minutes, then use a spatula to flip over each round. Roast for another 10 to 20 minutes, or until soft, browned and crisp. If you’re looking for a little extra color, broil the eggplant, watching carefully, for about a minute.

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Ratings

5 out of 5
863 user ratings
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Comments

Eileen G.

This sort of roasted eggplant is the basis for Alison Roman's "A Little Eggplant Parm" which is the BEST EGGPLANT parm in the world..so yummy. Her instructions for roasting are "take it there"...meaning get a really good brown on it. You'll never eat fried eggplant parm again!

Denis

TThe oven is no place to spend the summer. Salt the EP for 30 minutes because it’s easier than heating to draw water out and less polluting too. Do all the above but treat the EP as a steak. A teaspoon of oil rubbed onto each side plus salt and pepper is a good start. Dress it with lemon or balsamic vinaigrette or sauce vert (herbs, oil, garlic, etc.

Bhaskar

I have been making something similar to this recipe for about 30 years. It is one of the best ways of making wonderful tasting eggplant. There are a few changes I make. First use a double the salt and leave eggplant slices in a colander for 20 minutes to sweat. Wipe the slices carefully with paper towels. This will get rid of the extra salt. Use a third of the oil specified. Then broil for 5-6 minutes per side. It tastes better if you let it go a little longer, but that has the risk of burning.

Lilly

I loathe eggplant but really enjoyed this. And I'll probably be making it weekly while my CSA farms seem to love supplying it...

Andreabakes

Perfect as written. Salting the eggplant to draw out moisture is not necessary.

Susan F

I tried this recipe in the air fryer with great success!

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