Oven-Roasted Eggplant

Serves 2 as a side dish; yields 2 cups roasted flesh

To learn more, read:
Tender, Silky Eggplant
by Ruth Lively
from Fine Cooking
Issue 59
Last Edit Date: 3/6/2013 4:21:24 PM

This simple eggplant preparation is one of the best—as easy and delicious as grilling. Roast small Italian eggplant as a versatile side dish and drizzle with lemon or your favorite vinaigrette. Or roast larger globe eggplant and use the flesh in other recipes like pastas, soups, or starters (my favorite is the Eggplant Caviar).

Get inspired: View a collection of roasted eggplant recipes or a slideshow of some of our all-time favorite eggplant recipes.

Video: Watch this Oven-Roasted Eggplant recipe in action.

More Eggplant Basics: Learn more ways to cook eggplant to tender, silky perfection and watch a video to learn how to grill eggplant without charring.Then, try out one of these simple grilled recipes:

Basic Grilled Eggplant
Grilled Eggplant Stacks with Pesto & Mozzarella
Grilled Eggplant Sandwich
Spaghetti with Grilled Eggplant, Tomato & Onion

more about:

2 lb. eggplant (about 2 globe or 4 Italian)
Kosher salt
2 to 3 Tbs. extra-virgin olive oil
8 fresh thyme sprigs
Lemon wedges or a vinaigrette for serving (optional)

Tip:

Salt first for less oily eggplant. Eggplant soaks up oil like a sponge, but you can reduce its ability to absorb oil by salting the cut flesh and letting it sit for 30 min. or more. Then drain, pat dry, and proceed with cooking.

Wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making two or three long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. Press on the edges of the halves to open the cuts and sprinkle salt (1 to 1-1/2 tsp. total for all the halves) over the surface and into the cuts. Set aside, cut side up, for 30 min. Heat the oven to 400°F. Line a baking sheet with parchment.

Over the sink, gently squeeze the eggplant to extract the salty juice and wipe them dry with a paper towel. Brush each half thoroughly with olive oil (about 1 tsp. per half for Italian eggplant, 2 tsp. per half for globe). Arrange each half, cut side down, on top of a sprig or two of thyme on the baking sheet. Roast for 1 hour. The eggplant will collapse and the bottoms will be a deep brown caramel color. Let cool considerably before handling, at least 20 min. Gently turn the cut side up. If serving as a side dish, serve with a lemon wedge for squeezing or drizzle with vinaigrette. If using in other recipes, scoop the flesh from the skin with a spoon.

nutrition information (per serving):
Size : based on two servings; Calories (kcal): 220; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 4; Monounsaturated Fat (g): 10; Carbohydrates (g): 23; Polyunsaturated Fat (g): 1; Sodium (mg): 970; Cholesterol (mg): 0; Fiber (g): 9;

Photo: Scott Phillips

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by marti515, 10/9/2012This was an easy and very tasty way to prepare eggplant. I made enough for six of us and it was such a hit that I should have made more! Perhaps we ran out because the one who "doesn't like eggplant" ate as much as the rest of us!

by RobbinGA, 7/1/2012Excellent flavor & very easy!

by Lady_Amalthea, 7/15/2011I prefer roasting eggplant once it's been already cut up. Then I like pureeing it with some stock to make soup. Yum! http://noshesthoughtsreves.blogspot.com/2011/07/summer-roasted-tomato-and-eggplant-soup.html

by Lilia37, 1/14/2010Love, love, love. Simple and easy. Kids didn't like it at all (at least they tasted it). Husband thought it was only so-so, but that just meant there was more for me.

by pushy_galore001, 3/25/2009How can one not get addicted to this dish !! Deliziosa...yum !

by RunwiththeWind, 3/19/2009Excellent! 44 years and hated eggplant. Made this recipe - with the caramelized bottom, infused thyme, and crispy skin - craved it every week.

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