Roasted Eggplant

I love eggplant, and I like it cooked every way. I am so glad it is in season now until about October.

I tried to roast eggplant for the first time, and I have not yet perfected it. It turned out pretty good, but I think a longer roasting would dehydrate the pieces even more to make them more tender, and they would have more texture. My roasted eggplant came out a little mushy, and the skin was still a little tough.

To make roasted eggplant: Cube one large eggplant. Preheat your oven to 400 F. Toss eggplant with salt, pepper, and 1 Tbsp. olive oil. I roasted the eggplant for about 35-40 minutes, and I recommend to try 45-50 minutes unless you like the larger pieces that are slightly mushy. **Be sure to stir halfway through, or the eggplant will stick to the pan.

I served it as a side with chicken and zucchini Parmesan. You could do anything with this eggplant: add it to a salad, sandwich, or stir it in a pasta dish.

Nutrition Facts: Eggplant is not rich in any vitamins or minerals, but it is packed full of antioxidants. Eggplant is healthy for the brain, and like other veggies with antioxidants can help ward off cancer.


  1. says

    I’m always looking to try new foods. Especially veggies. I don’t have much experience cooking eggplant. What other foods do you think it goes well with? Any herbs suggestions to punch up it’s flavor?

    • says

      You can make casseroles, marinate it, put it in stews, or stuff it! Spices and herbs that go well: allspice, basil, bay leaves, chili powder, garlic, marjoram, oregano, parsley, sage, sesame seed, thyme. I use my Rodale cookbook to tell me what herbs and spices pair best with which veggie–really has helped. I like to take the eggplant in a more Italian direction, but anything will work!

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