Roasted eggplant, Aubergine or brinjal, call it whatever but one thing is for sure, it is a yummy dish enjoyed in cuisines worldwide. Whether served as an appetizer, a side dish, or into main courses, roasted eggplant offers a unique flavour and texture that delights the taste buds and makes you carve for more.
What is Roasted Eggplant?
It’s roasted eggplant when you cook an eggplant in an oven or over an open flame until the skin becomes charred and the flesh softens. You can season it with various herbs, spices, and condiments to enhance its flavour.
Perfect Roasted Eggplant Recipe
Ingredients
- 1 large eggplant
- Olive oil
- Salt and pepper
- Optional: garlic powder, paprika, cumin, or other desired spices
Step By Step Recipe
- Preheat your oven to 400°F (200°C).
- Wash the eggplant and pat it dry with a paper towel.
- Slice the eggplant into rounds or lengthwise, depending on your preference.
- Place the eggplant slices on a baking sheet lined with parchment paper.
- Drizzle olive oil over the eggplant slices and season with salt, pepper, and any desired spices.
- Roast in the preheated oven for 20-25 minutes or until the eggplant is tender and slightly golden brown.
- Remove from the oven and serve hot as a side dish or appetizer.
- Sprinkle freshly chopped herbs like parsley, basil, or cilantro over the roasted eggplant just before serving for a burst of freshness and colour. You can also drizzle with a little extra virgin olive oil or balsamic vinegar for added flavour.
- You can experiment with different flavour combinations such as garlic powder, paprika, cumin, or Italian seasoning to enhance the taste of the roasted eggplant.
How To Save Your Roasted Eggplant From Ruining
Roasting eggplant can be a simple and rewarding cooking process, but here are some tips to ensure that your roasted eggplant turns out perfectly every time:
- Look for eggplants that are firm, smooth-skinned, and heavy for their size. Avoid eggplants with wrinkled or discoloured skin, as they may be overripe and have a bitter taste.
- Wash the eggplant thoroughly and pat it dry with a paper towel before roasting. If you prefer to peel the eggplant, use a vegetable peeler to remove the skin in strips, leaving some patches for texture and flavour.
- Slice the eggplant into uniform slices or cubes to ensure even cooking. This will help all pieces cook at the same rate and prevent some from becoming overly charred while others remain undercooked.
- Sprinkle salt over the sliced eggplant and let it sit for about 15-30 minutes. This helps draw out excess moisture, reducing bitterness and improving the texture of the roasted eggplant. After the allotted time, rinse the salt off and pat the eggplant dry before roasting.
- Make sure your oven is fully preheated before roasting the eggplant. A hot oven ensures that the eggplant cooks evenly and develops a delicious caramelized exterior.
- Roast the eggplant at a high temperature, around 400°F (200°C), to promote browning and caramelization while keeping the interior tender. This results in a flavorful and slightly crispy exterior with a creamy interior.
- Arrange the eggplant slices in a single layer on a baking sheet, leaving some space between each piece. Crowding the pan can cause the eggplant to steam rather than roast, resulting in a softer texture and less caramelization.
- Flip the eggplant slices halfway through the roasting time to ensure that both sides cook evenly and develop a golden brown colour.
How Can You Serve Roasted Eggplant?
Roasted eggplant can be served in various ways, adding versatility to your meals. Here are some serving suggestions:
- Enjoy roasted eggplant slices as a standalone appetizer or snack. You can sprinkle them with a dash of lemon juice or balsamic vinegar for extra flavour.
- Use roasted eggplant in salads for added flavour and texture. Combine it with mixed greens, cherry tomatoes, feta cheese, and a light vinaigrette dressing for a refreshing salad.
- Serve roasted eggplant as a topping for pizzas or sandwiches. Layer them on top of pizza dough along with other favourite toppings like tomatoes, spinach, and mozzarella cheese for a gourmet twist.
- Blend roasted eggplant into dips, such as baba ganoush or eggplant hummus.
- Simply combine roasted eggplant with tahini, garlic, lemon juice, and olive oil in a food processor until smooth and creamy. Serve with pita bread or fresh vegetables for dipping.
- Serve roasted eggplant alongside grilled meats or fish for a satisfying meal.
- Mash roasted eggplant and mix it with your favourite marinara sauce to create a rich and flavorful pasta sauce. Toss it with cooked pasta and garnish with fresh herbs and grated Parmesan cheese for a quick and easy meal. (Our restaurant serves delicious roasted eggplant with glass noodles and soya sauce)
- Hollow out roasted eggplant halves and fill them with a savoury stuffing mixture of cooked grains, vegetables, and herbs. Bake until heated through and serve as a satisfying vegetarian main course.
- Roll roasted eggplant slices around a filling of ricotta cheese, spinach, and herbs to create elegant and flavorful roll-ups. Arrange them in a baking dish, top with marinara sauce, and bake until bubbly and golden brown.
- Serve roasted eggplant as part of a Mediterranean-inspired platter alongside olives, roasted peppers, feta cheese, and crusty bread for a delicious and satisfying meal.
Should Eggplant Be Peeled Before Roasting?
It’s generally a matter of personal preference whether you peel the eggplant before roasting it. The skin of the eggplant is edible and contains some nutrients and fibre. However, some people prefer to peel it because they find the skin to be tough or bitter. If you decide to leave the skin on, just make sure to wash the eggplant thoroughly before roasting.
Is Roasted Eggplant High In Calories?
Roasted eggplant is not only delicious but also nutritious. It is low in calories and rich in dietary fibre, making it a great addition to a healthy diet. Eggplants are also a good source of vitamins and minerals, including vitamin C, vitamin K, potassium, and manganese. Additionally, eggplants contain antioxidants, such as nasunin, which may help protect cells from damage caused by free radicals.
Roasted eggplant is relatively low in calories compared to many other foods, making it a healthy option for those watching their calorie intake. A typical serving of roasted eggplant (about 1 cup) contains around 35-40 calories. Of course, if you add additional oil or toppings during roasting, the calorie count may increase slightly, but it’s still considered a relatively low-calorie food.
How Long To Roast Eggplant Whole?
Roasting a whole eggplant usually takes around 30 to 45 minutes, depending on its size and the temperature of your oven. Preheat your oven to 400°F (200°C), pierce the eggplant a few times with a fork to prevent it from bursting, and then place it on a baking sheet lined with parchment paper. Roast the eggplant until it becomes soft and the skin is charred, turning it occasionally to ensure even cooking. You can test for doneness by gently pressing on the eggplant – it should feel soft all the way through when it’s done.
What Is The Best Way To Prepare Eggplant?
The best way to prepare eggplant depends on personal taste preferences and the dish you’re planning to make. However, one popular method is to slice the eggplant into rounds or lengthwise and roast it in the oven with olive oil, salt, and pepper until it becomes tender and slightly caramelized. This method brings out the eggplant’s natural sweetness and flavour.
Another delicious way to prepare eggplant is to grill or pan-fry slices until they develop a nice char on the outside while remaining tender on the inside. You can then use the grilled or fried eggplant slices in sandwiches, salads, or pasta dishes.
Alternatively, you can cube the eggplant and use it in stews, curries, or stir-fries, where it will soak up the flavours of the other ingredients.
Overall, the best way to prepare eggplant is the method that you enjoy the most and that complements the flavours of the other ingredients in your dish.