Whether you’re cooking this roasted eggplant in your oven or air fryer, you’ll fall in love with how fast, easy, and delicious this simple recipe is. Ready in just half an hour with a handful of ingredients and minimal prep work, this roasted eggplant recipe is healthy and nutritious. It's a perfect side dish for busy weeknights when you forget about prepping dinner. Serve it with protein like chicken, over rice, or with a side of pita bread.
Why You’ll Love Roasted Eggplant
- It’s so easy to make. Chop it. Season it. Roast it in the oven — and don’t forget to flip it halfway through. That’s really all there is to it. This is by far the easiest eggplant recipe out there.
- Plus, it's quick. Forgot about dinner? Hungry already? Don’t worry. This roasted eggplant recipe is here to the rescue. It takes about 30 minutes from the moment you decide to make it to the moment the delicious, crispy, roasted eggplant reaches your plate.
- Loaded with flavor. No one likes boring and bland vegetables. This roasted eggplant is special because it’s seasoned with Italian spices, paprika, and a dash of balsamic vinegar. Plus, you can add extra toppings like green onions and chickpeas for a different flavor.
- Eggplants are healthy. Vegetables like eggplants provide essential nutrients like vitamins, minerals, and fiber. Add this delicious, easy, and simple recipe to your diet, and you might be able to cut back on the vitamins and supplements.
Ingredient Notes
To make this delicious Roasted Eggplant, you will need the following simple ingredients (full quantities in recipe card below):
- eggplants - when selecting perfectly ripe eggplants, look for ones that are slightly firm but not very hard. You can check by pushing on it with your finger. It should feel the same as when touching a ripe tomato. If it's too soft that it breaks the skin, then it is too ripe. It's too hard if it doesn't budge when pressed.
- olive oil
- balsamic vinegar
- seasoning - you will need a few simple seasoning including salt, pepper, Italian seasoning, and paprika.
- toppings - you can top it with green onions and chickpeas (optional).
You will also need measuring spoons, large mixing bowl, and half sheet baking pan.
How to Make the Best Roasted Eggplant
- Season eggplant. In a large mixing bowl, add eggplants and drizzle with olive oil and balsamic vinegar. Add all seasoning (salt, pepper, Italian seasoning, and paprika). Toss well to coat and set aside for 15 minutes until the oven is preheated.
- Bake. Arrange the eggplants in a single layer on a parchment lined half sheet baking pan. Bake in a 425F preheated oven for 25-30 minutes until nicely browned, flipping the eggplants halfway through to achieve even cooking.
- Serve. Serve immediately and drizzle with more balsamic vinegar on top, if desired.
How to Cook Roasted Eggplant in the Air Fryer
Add eggplants in the air fryer basket and cook at 375F for 20-25 minutes until tender and nicely caramelized. Shake the basket halfway to cook them evenly.
Recipe Tips and Tricks
- How to store: Eggplant and other roasted vegetables are notorious for becoming soggy after cooking and storing. Never store hot vegetables. Instead, allow the eggplant to cool on the roasting pan before transferring to an airtight container (once completely cool). Keep in the fridge and eat within 4-5 days.
- How to reheat: Leftover roasted eggplant tastes best when reheated in the oven or the air fryer. Heat in a 425F oven for 10-15 minutes until warm, or heat in a 375F air fryer for 5-10 minutes.
More Vegetable Side Dishes
- 40 Vegetable Side Dishes
- Honey Balsamic Brussels Sprouts
- Lemon Parmesan Asparagus
- Roasted Cauliflower
- Pesto Green Beans
- Honey Roasted Carrots
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Recipe
Roasted Eggplant
- Total Time: 35 minutes
- Yield: 3-4 servings
- Diet: Vegan
Description
Whether you’re cooking this roasted eggplant in your oven or air fryer, you’ll fall in love with how fast, easy, and delicious this simple recipe is.
Ingredients
- 2 medium eggplants (about 1 pound), cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
Instructions
- Preheat oven to 425F.
- In a large mixing bowl, add eggplants and drizzle with olive oil and balsamic vinegar. Add all seasoning (salt, pepper, Italian seasoning, and paprika). Toss well to coat and set aside for 15 minutes until the oven is preheated.
- Arrange the eggplants in a single layer on a parchment lined half sheet baking pan. Bake for 25-30 minutes until nicely browned, flipping the eggplants halfway through to achieve even cooking.
- Serve immediately and drizzle with more balsamic vinegar on top, if desired. You can also add some extra flavor with sliced green onions and chickpeas on top (optional).
Notes
Air Fryer instructions: Add eggplants to the air fryer basket and cook at 375F for 20-25 minutes until tender and nicely caramelized. Shake the basket halfway to cook them evenly.
How to store: Eggplant and other roasted vegetables are notorious for becoming soggy after cooking and storing. Never store hot vegetables. Instead, allow the eggplant to cool on the roasting pan before transferring to an airtight container (once completely cool). Keep in the fridge and eat within 4-5 days.
How to reheat: Leftover roasted eggplant tastes best when reheated in the oven or the air fryer. Heat in a 425F oven for 10-15 minutes until warm, or heat in a 375F air fryer for 5-10 minutes.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: Italian
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