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–+ servings
Eggplant slices on a roasting pan.
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5 from 5 votes

Oven Roasted Eggplant Slices

This is a terrific way to roast eggplants in the oven with way more less oil than the frying technique yet still has this deep golden color. The skin is chewy and the flesh is creamy. this roasted eggplant recipe works great for any eggplant recipes you have.
Prep Time5 mins
Cook Time30 mins
Soaking15 mins
Total Time50 mins
Course: Appetizer
Cuisine: Mediterranean, Middle East
Diet: Halal, Vegan, Vegetarian
Servings: 8 servings
Calories: 118kcal
Author: Amira

Ingredients

  • 2 lb eggplant
  • 1 Tablespoon salt
  • 1 Tablespoon white vinegar
  • 2 liter cold water

Cooking mixture:

  • ⅓ cup oil
  • 1 teaspoon ground cumin
  • 2 Tablespoons paprika.
  • ½ teaspoon salt or to taste

Instructions

  • In a bowl big enough to hold the water and eggplant slices, add cold water, salt and vinegar stir to dissolve.
  • Cut eggplants into 1 /2 inch slices and immerse in the water.
  • Leave the eggplant in this soaking mixture for 15 minutes. Press on them to immerse a couple of times in between as they will tend to float.
  • Preheat oven to 400F.
  • Line two baking sheets with parchment paper.
  • In a small bowl or cup mix the cooking mixture ingredients together.
  • Brush the surface of the parchment paper lightly with the cooking mixture.
  • Take the eggplant slices out and place on a clean kitchen towel. Press with your hand to squeeze as much water out as you can.
  • Arrange eggplant slices on the baking sheet and brush them lightly with the oil mixture make sure to leave about 2-3 tablespoons of the mixture for later.
  • Bake in the oven for 20 minutes until almost done.
  • Take the baking sheet out, flip slices to the other side and brush again with the remaining oil mixture.
  • Pop in the oven again for another 10 minutes or until done to your liking.

Video

Notes

  •  I like using light tasting olive oil or avocado oil.
  • Eggplant slices will float to the surface so every now and then try to press on them a little.
  • Check this by inserting a toothpick in the eggplant slices.
  • Please check the nutrition disclaimer policy.

Nutrition

Calories: 118kcal | Carbohydrates: 8g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 1034mg | Potassium: 304mg | Fiber: 4g | Sugar: 4g | Vitamin A: 891IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg