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    Home » Recipes » Gluten-Free Vegetable Side Dishes

    Published: Apr 12, 2020 · Modified: Sep 27, 2021 by Jen Wooster

    Easy Oven Roasted Eggplant

    14.0K shares
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    eggplant recipe for pinterest

    Easy roasted eggplant is a great addition to any low carb keto-friendly meal. Bake in the oven to use as the main course for tonight's dinner or as a standalone side dish. Oven baked eggplant is easy to reheat and can be served warmed or at room temperature. We love it with our vegan basil pesto drizzled on top!

    roasted eggplant on baking sheet

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    This post may include affiliate links. Please read my disclosure policy.

    We have been on a roasting streak in the Peel house lately.  Maybe it is the colder weather. You can check out our most recent slow roasted tomatoes and our roasted garlic to see what I am talking about.  Serious goodness!

    And now we have moved on to eggplant. Not sure how to make eggplant quickly? Does your eggplant ever turn out rubbery? What about an odd bitter flavor? Then this eggplant recipe is for you!

    We struggled to make baked eggplant for years. Then I realized what I was doing wrong. I wasn't salting to draw out moisture and then when I finally learned that trick I followed conventional wisdom and did it for a full hour. Way too long!

    Jump to:
    • How to Select Eggplant
    • How to Make Eggplant Slices in the Oven
    • How to Serve Baked Eggplant
    • More Vegetable Recipes
    • 📖 Recipe
    • ⭐Reviews

    salted eggplant drying on rack

    I finally got the hang of it. While many cooking websites say that salting, or bringing the eggplant, isn't necessary because modern eggplants are less bitter I just don't agree. I find the salt improves both the flavor and texture. Plus when selecting an eggplant you never exactly how bitter it might be. Better safe than sorry!

    A few tips and tricks when it comes to properly baking sliced eggplant. A little pre-salt goes a long way, the thickness of the slices really matters and temperature is key. Let's get to it!

    How to Select Eggplant

    Most of us are used to Italian eggplant that is found in most supermarkets. However, smaller eggplants like the Thai and Japanese varieties are becoming more readily available, especially from your local farmer's markets. Any of these varieties work well when roasted — just make sure you’re picking a good eggplant from the start and that you slice it appropriately for its shape and size, long ways vs crossway.

    Look for eggplant with a firm, unblemished skin. The eggplant should feel heavy for its size and be free of soft spots. You can check by giving it a gentle squeeze it should feel firm, not spongy or too hard.

    How to Make Eggplant Slices in the Oven

    • Cutting the Eggplant into Rounds: Trim the ends and cut into rounds, between ⅓ – ½ inch thick. For longer thinner eggplants, slice lengthwise. Smaller eggplants may just need to be sliced in half.
    slicing eggplant on cutting board
    • Brine the Eggplant Lay eggplant on a wire rack, generously sprinkle each side with salt. Allow the eggplant to sit for 10-30 minutes while the salt pulls out excess moisture. Gently rinse the eggplant and use a towel to lightly push out the excess water.
    eggplant on baking sheet
    • Bake the Eggplant- Preheat the over to 400 F degrees. I prefer to line a baking sheet with parchment paper to prevent sticking. Alternately you can oil the baking sheet but I find parchment works better. Spread out the eggplant in a single layer on the baking sheet and lightly brush oil on both sides. Sprinkle with black pepper. Do not add additional salt, the initial salting has seeped in and you can always salt to taste later. Roast for 15 to 20 minutes. Flip the eggplant slices halfway through for even caramelization.

    How to Serve Baked Eggplant

    I used to avoid eggplant. I just wasn’t really sure how to use it outside eggplant parmesan. But now it is a staple in our lives. Here are some of the ways we like to serve this recipe:

    • Topped with San Marzano marinara and fresh parsley or basil, a simple side dish
    • Enjoy with polenta cakes and fresh romesco sauce.
    • As part of a chicken bowl, sprinkle with zaatar and add fresh tomatoes, olives, and parsley
    • As part of a veggie stack with vegan basil pesto, our roasted zucchini, portabella mushrooms, and red onions.
    • Rolled with our roasted garlic cashew cream cheese stuffed inside and a fresh tomato sauce drizzled on top, the perfect vegan main course
    • Serve as a side with a preserved lemon vinaigrette and sprinkled with microgreens
    • Serve with pork tenderloin and carrot-ginger dressing
    • In a roasted veggie sandwich
    Roasted Eggplant sandwich recipe

    We have enjoyed experimenting with different ways to serve healthy baked eggplant so much that we have decided to try growing eggplant in our garden this year! Let us know in the comments on how you plan to use your roasted eggplant.

    More Vegetable Recipes

    Finding new ideas for vegetable side dishes and vegetarian main courses can be tough. Here are a few we love. Save them for later!

    • Creamy Summer Squash Soup (vegan!)
    • Roasted Watermelon Radishes
    • Honey and Thyme Rutabaga
    • Cream of Celery Soup
    • Garlic Green Beans (extra garlicky!)
    • Sun Dried Tomato Risotto

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    roasted eggplant on baking sheet

    Roasted Eggplant

    Recipe Created By: Jen Wooster
    Easy roasted eggplant is the perfect addition to any meal.
    5 from 37 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Resting Time 30 mins
    Total Time 55 mins
    Course Main Course, Side Dish
    Cuisine American, Italian
    Servings 4
    Calories 89 kcal

    Equipment

    • Sheet pan
    • Wire rack or parchment

    Ingredients
      

    • 1 eggplant
    • kosher salt
    • olive oil
    • black pepper

    Instructions
     

    • Cut off ends of eggplant and slice into ⅓ inch rounds. Place a wire rack on a baking sheet.  Lay the eggplant on the rack. Liberally sprinkle each side of the steaks with the salt and let the eggplant sit for 15 minutes.
    • Preheat oven to 400 F degrees.  Line a large baking sheet with parchment paper.
    • Rinse the eggplant under cool water and thoroughly pat dry with a towel.
    • Arrange the eggplant and single layer on the parchment lined baking sheet. Brush both sides lightly with olive oil and a light sprinkle of black pepper.
    • Roast the eggplant in the oven for 10 minutes. Flip and roast for an additional 10 minutes. Serve as desired.

    Video

    Notes

    Parchment paper is optional but will prevent sticking. 

    Nutrition

    Calories: 89kcal
    Keyword baked, brining, Dairy Free, Easy roasted onions, Gluten Free, How to cook eggplant, japanese, Keto, Low Carb, Paleo, thai
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

    Check out our Roasted Eggplant web story!

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    Reader Interactions

    Comments

    1. Padley says

      August 16, 2020 at 12:18 pm

      5 stars
      Seriously great results! Even a dumb guy like me could get perfect slices from this recipe.

      Reply
    2. Jennifer Allen says

      April 08, 2020 at 2:59 pm

      5 stars
      I've been loving eggplant more and more, and I love this simple recipe for roasted eggplant! It's a winner!

      Reply
    3. Kelly Anthony says

      April 08, 2020 at 2:57 pm

      5 stars
      I don't cook with eggplant very often so I'm not sure familiar with how to choose or cook it so this post was super helpful!

      Reply
      • Jen says

        April 09, 2020 at 8:11 am

        5 stars
        Glad you found it helpful!

        Reply
    4. Cindy says

      April 08, 2020 at 2:57 pm

      5 stars
      We have been spending a lot more time in the kitchen, cooking as a family lately. It has been fun to involve the kids with recipe research and cooking! We found your recipe and we made it today! It was a success and a hit with everybody!

      Reply
    5. Cathleen @ A Taste of Madness says

      April 08, 2020 at 2:36 pm

      5 stars
      I am not usually a fan of eggplant, but I could see myself being a huge fan of this! Making it this weekend for sure!! 🙂

      Reply
    6. Charla says

      April 08, 2020 at 2:25 pm

      5 stars
      Eggplants are such a great low carb option and in season right now. What perfect timing to showcase this recipe. Thank you!

      Reply
    7. Tonje says

      February 21, 2020 at 1:39 am

      5 stars
      I love roasted eggplant, it's so easy and easy to pair with other dishes.

      Reply
    8. Anita says

      February 21, 2020 at 12:22 am

      5 stars
      Eggplant tastes great when roasted, or deep-fried. Roasting is easier, so most of the time, they end up roasted in my house. 🙂

      Reply
      • Amy Del Prete says

        March 10, 2021 at 9:46 am

        Have you ever frozen this after preparation?

        Reply
        • Jen says

          March 13, 2021 at 4:42 pm

          5 stars
          I have not. I don't recommend freezing eggplant because of the high water content.

          Reply
    9. Sara Welch says

      February 20, 2020 at 10:44 pm

      5 stars
      I successfully grew some eggplant in our garden last year; I am definitely going to try this recipe this season; looks great!

      Reply
    10. Cathleen @ A Taste of Madness says

      February 20, 2020 at 9:36 pm

      5 stars
      If I'm being honest, I don't actually like eggplant that much. But maybe it is because I have never tried it roasted, because my mouth is watering just looking at this!!

      Reply
    11. Cyndy says

      February 20, 2020 at 9:17 pm

      5 stars
      Oh love this recipe - just made a batch and turned out perfect. This is now my go-to for roasted eggplant

      Reply
    12. Jen says

      January 06, 2020 at 8:22 pm

      5 stars
      Comes out perfectly everytime!

      Reply

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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