Spiced Roasted Eggplant
Published Aug. 9, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- Step 1
Heat the oven to 450 degrees and line a sheet pan with parchment paper.
- 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.
- 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.
- 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.
Private Notes
Comments
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!
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.
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.
Despite using parchment paper in many different kitchen projects, I have never seen one that can tolerate an oven temperature of 450°. Virtually every single one maxes out at 420 or 425°. Any higher, and the paper turns brown, then black and starts to burn. I recommend using a maximum temperature of 420° and convection, if you have it available.
Made this tonight, with these changes: only 1/2 the required cumin in house, so added ras al hanout. Mixed oil/seasonings in bowl, stirred veggies in the bowl vs brush on. Only one eggplant so added diagonal slices of yellow squash. Best idea, though, was putting the kernels from 5 ears of corn in the bowl of leftover seasoned oil plus extra ras al hanout and lemon, then baking on same tray after the first veggies were done (for just half the time). PERFECT combo!!
YES YES YES! Ate it all directly from the pan!