The caramelized edges on this Easy Oven-Roasted Eggplant recipe make each slice slightly sweet and the garlic salt adds a savory twist.
This recipe serves as such a great side dish, can be eaten as a healthy midday snack (our favorite is dipped in marinara), tastes amazing tossed on any salad and can be added to so many meals in place of meat. Two thick slices can even be used as “buns” for burgers (a juicy lamb burger between two eggplant “buns”? Yes, please!). This recipe is ridiculously simple, yet SO GOOD!
If you’ve been around FULLforLife for long, you know we’re huge fans of food prepping. One of the foods we regularly prep is roasted eggplant. Because it’s such a versatile veggie, it’s perfect to keep in the fridge to add to meals throughout the week.
How thick should the slices be?
The thinner the slices are, the less bake time you’ll need. Be careful not to slice them too thin or they may burn. Half an inch is the perfect thickness.
Do I need to peel the eggplant?
No, you don’t have to peel eggplant before you cook it. It’s more about personal preference. While I (Kalie) love the texture and taste of the outer peel, my hubby isn’t a huge fan because it can be a tad tough. If you’re roasting your eggplant for a dip like babaganoush, you’ll definitely want to peel it before roasting.
Should I salt the eggplant before baking it?
Some recipes call for salting the eggplant slices before baking them. Salting the slices is supposed to eliminate the possibility of bitterness. Because we’re often pinched for time while prepping and we enjoy the flavor without the added step of salting, we don’t do this. In the end, it’s completely up to you and your flavor preferences.
Can I freeze my eggplant?
Heck yes! You know how much we love cooking big batches of food to simplify the weeks-to-come (and then getting super creative with the leftovers). After cooking your eggplant slices (thicker slices tend to freeze better), allow them to cool completely. Freeze them in an airtight container or freezer bag. If you’re not freezing them in a single layer, place a sheet of parchment paper between each layer so they don’t stick together. When you’re ready to use them, let them thaw overnight in the refrigerator or on the countertop until they’ve reached room temperature. You can reheat them in the microwave, toaster oven, skillet or oven.
What’s the BEST way to evenly coat my eggplant slices in EVOO?
Basting and pastry brushes are a must-have in any kitchen and a PERFECT way to evenly coat your eggplant slices in EVOO. You can use them to apply an egg wash, coat a piece of bread with oil, baste a piece of meat or grease a pan. Basically, they can make a big difference when cooking, baking and grilling.
The caramelized edges on this Easy Oven-Roasted Eggplant recipe make each slice slightly sweet and the garlic salt adds a savory twist. It serves as such a great side dish, can be eaten as a healthy midday snack (our favorite is dipped in marinara), tastes amazing tossed on any salad and can be added to so many meals in place of meat. Two thick slices can even be used as “buns” for burgers (a juicy lamb burger between two eggplant “buns”? Yes, please!). This recipe is ridiculously simple, yet SO GOOD!
- Preheat oven to 400 degrees and line two baking sheets with parchment paper.
- Arrange the eggplant rounds on each baking sheet in a single layer. A basting brush works best for spreading EVOO on eggplant. If you don’t have a brush, drizzle one side of eggplant rounds with 2 tablespoons of EVOO (the eggplant will soak up the EVOO like a sponge, so drizzle sparingly). Evenly sprinkle 1/2 teaspoon garlic salt, pepper and 1/4 teaspoon of Himalayan pink salt on eggplant rounds. Flip and repeat on other side of eggplant.
- Roast eggplant in the oven for 30-35 minutes, until soft and golden brown. If possible, flip eggplant rounds midway through bake time.
Keywords: Roasted Eggplant, Side Dish