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A bowl of roasted eggplant and sauce
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5 from 1 vote

Roasted Eggplant

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 creamy.
Prep Time5 mins
Cook Time30 mins
Soaking15 mins
Total Time50 mins
Course: Appetizer
Cuisine: Mediterranean, Middle East
Servings: 8 servings
Calories: 124.5kcal
Author: Amira

Ingredients

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

Cooking mixture:

  • 1/3 cup oil. Note1
  • 1 teaspoon ground cumin.
  • 2 Tablespoons paprika.
  • 1 teaspoon salt or to taste.

Instructions

  • In a big bowl or pot big enough to hold the water and eggplant slices, add cold water, salt and vinegar stir to dissolve.
  • Cut eggplants into 1 cm slices or lengthwise and immerse in the water. Note2
  • Leave the eggplant in this soaking mixture for 15 minutes trying to immerse them a couple of times.
  • 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 15-25 minutes until almost soft to your likeness and browned. Note3
  • 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 8-10 minutes.
  • Take out of the oven and use in whatever recipe you have or enjoy a non fried eggplant sandwich.

Notes

Note1: I like using light tasting olive oil.
Note2: Eggplant slices will float to the surface so every now and them try to press on them a little.
Note3: check this by inserting a toothpick in the thickest part of your slices.
Please check the nutrition disclaimer policy.
Source for this recipe: Inspired by this youtube video and this one.

Nutrition

Calories: 124.5kcal | Carbohydrates: 7.8g | Protein: 1.4g | Fat: 10.9g | Sodium: 294.7mg | Potassium: 286.5mg | Fiber: 3.5g | Sugar: 4.2g | Vitamin A: 20.1IU | Vitamin C: 5.3mg | Calcium: 1.1mg | Iron: 4mg