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Roasted Eggplants » Simple and Healthy Recipe! ✅

this crispy roasted eggplant the recipe is deliciously caramelized, perfectly tender, and not soggy. Simply season the diced eggplants and bake in the oven for the best side. This quick and easy dish is low in calories, high in fiber, and not at all soggy!

Until exactly 2 weeks ago, if you had asked me for my opinion on eggplants, I would have answered you categorically…

“It’s smooth and has a terribly doughy texture that I just can’t take.”

However, knowing the nutritional benefits of this low-calorie, high-fiber food, I vowed to try it again.

Roasting vegetables in the oven does a great job of bringing out the natural sweetness and allowing them to caramelize to form a delicious crispy exterior.

So I applied that knowledge, put some diced eggplant in the oven, and waited to see what would happen.

I put a cube in my mouth: it was delicious!! Slightly meaty on the inside, crunchy on the outside and almost… sweet?!

So if you’ve been an eggplant opponent, this Roasted Eggplant might be JUST the recipe you need to transform your wayward heart.

or try this eggplant fryer prescription. It’s essentially the same as this one, only it’s ready in a fraction of the time!

ingredients

The simple ingredients needed to make this roasted eggplant recipe include:

  • Eggplant. One pound of eggplant is usually equal to one medium or large eggplant. Maintain skin for nutrition and texture. Sometimes called eggplant, you can use Globe (also known as American), Italian, Japanese, or Chinese eggplant.
  • Oil. An oil with a high smoke point, like avocado oil, is best, since you’re grilling over high heat. You can substitute vegetable, canola, safflower, or even olive oil if that’s all you have available.
  • Salt and pepper. Go easy because a little goes a long way and more can be added after cooking. But be sure to add a little first as the salt draws the moisture out of the eggplants as they roast.
  • Herbs. While they are optional, they add great flavor. You can season with herbs before or after cooking. Use dried or fresh thyme, rosemary, parsley, or basil.

How to roast eggplants in the oven

The basic steps to prepare roasted eggplants are simple to follow:

Cut the aubergine into cubes

Cut off the end of the stem first.

Then, continue by cutting the narrow tip eggplant into ¾-inch wedges.

Cut the end. Cut the eggplant into ¾-inch slices.

Cut each section into cubes.

Make sure to keep the pieces the same size as possible so they cook consistently. Small, uniform pieces allow more surface area to be exposed to heat.

For extra fiber, leave on the skin. It will also keep the eggplant from getting soggy. You should get about 4 cups.

Cut each wedge into cubes. Keep the pieces uniform in size.

season it

Place the eggplant pieces in a large bowl. A splash of oil on top. Then salt and pepper the pieces. Mix everything gently with a spatula. If you are rough when mixing, it will dent the eggplant.

Don’t use too much oil. You only need enough to cover it lightly. If you use too much, it will get soggy.

You can always add more salt and pepper after cooking if needed.

To bake

Preheat oven to 425℉. Make sure the inside is nice and warm before you add the eggplant. High heat allows you to quickly grill and caramelize.

Line the pan with a piece of parchment paper to prevent sticking and to help it crisp up. Arrange the pieces in a single layer. If the eggplants touch, they won’t be crisp either.

Turn the cubes over after 15 minutes to avoid burning the edges.

Arrange the aubergines in a single layer. Invert the cubes after 15 minutes.

flavor variations

There are so many ways to switch things up when making roasted eggplant. Here are some fun and creative flavors you can experiment with:

  • asian style – Serve with soy sauce and Sriracha.
  • Italian style – Mix with mozzarella, roasted cherry tomatoes and fresh basil. create your own italian seasoning for this recipe
  • garlic and herbs – Season with crushed garlic and herbs before grilling. you can easily Chop the garlicor create your own herb butter.
  • greek style – Squeeze some fresh lemon juice and garnish with tahini and fresh parsley. Homemade greek seasoning It’s that easy!

Meal preparation and storage.

  • Set up: Do not cut the eggplant until you are ready to grill it. It will turn brown.
  • Store: Once cooked, the aubergines can be closed in an airtight container and stored in the fridge for up to 4-5 days.
  • To freeze: Place it in a freezer-safe container and freeze for up to 3-4 months. Just be aware that the consistency will change slightly after thawing.
  • To reheat: Heat leftovers in oven or air fryer to 350°. You can also use a microwave, but it won’t be as crispy.

Frequent questions

How long will the eggplants last?

Uncut eggplants will last 3-4 days on the counter or 5-7 days in the refrigerator.

Do you peel the eggplants before roasting them?

No, leave the skin on to maintain its firm texture and provide it with nutrition and fiber.

Why are my roasted eggplants soggy?

You may have used too much oil or you may not have grilled on a high enough heat. Also, be sure to sprinkle with a little salt before cooking to remove any excess moisture.

Are baked eggplants healthy?

Yes, eggplants are low in calories and loaded with fiber and nutrients.

Is eggplant a nightshade vegetable?

Yes, eggplants belong to the nightshade family.

Is it necessary to salt the eggplants?

It is by no means crucial, however it is highly recommended. The salt helps draw out moisture, resulting in a firm, crisp texture.

Expert tips and tricks

  • Cut it into cubes. This allows for a larger contact surface with high heat and crispiness.
  • Pull in half. You want all sides to be exposed to heat without burning.
  • Grill over high heat. Quick cooking gives a nice outer crust while keeping the inside firm.
  • The right kind of oil. An oil with a high smoke point, such as avocado oil, is best.
  • Flavors. Change the flavors and mix the herbs and sauces.

Other Roasted Vegetable Side Dishes

Baked vegetables are the perfect side dish! Try one of these recipes soon:

Other eggplant recipes

If this recipe has you craving more eggplant, check out these other delicious options:

Roasted Aubergines Recipe | How to roast eggplants

Healthy Roasted Eggplant it’s perfectly caramelized on the outside and tender on the inside. Make this quick side dish and season with your favorite flavors.

  • 1 pound sliced ​​eggplant ¾– cubic inches

  • 2 tbsp. olive or avocado oil

  • ½ teaspoon salt to taste

  • ¼ teaspoon black pepper to taste

  • optional fresh herbs

  1. Preheat oven to 425 degrees.

  2. In a large bowl, put the cubed aubergines together with the oil, salt and pepper. Mix until well coated.

  3. Line a large baking sheet with a piece of parchment paper. Spread the diced eggplant out in a single layer.

  4. Bake in preheated oven for 22-24 minutes, turning the aubergines after 15 minutes of cooking.

  5. Serve immediately with finely chopped fresh herbs and a pinch of salt to taste. To a good time!

Meal preparation and storage.

  • Set up: Do not cut the eggplant until you are ready to grill, they will brown.
  • Store: Once cooked, the aubergines can be closed in an airtight container and stored in the fridge for up to 4-5 days.
  • To freeze: Place it in a freezer-safe container and freeze for up to 3-4 months. Just be aware that the consistency will change slightly after thawing.
  • To reheat: Heat leftovers in oven or air fryer to 350°. You can also use a microwave, but it won’t be as crispy.

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