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Favorite dishes are often the simplest ones. This roasted eggplant is wonderfully simple to prepare and full of flavor — perfect as a side dish or even a main course. It’s a classic preparation enjoyed in Italy and throughout the Mediterranean, where the same rustic ingredients transform humble eggplant into something truly delicious.
Eggplant is splendid from summer through fall and celebrated in Italy on a grand scale. It graces the table as roasted eggplant alongside other seasonal treasures bursting with color and flavor — sweet bell peppers, zucchini — and with dishes like roasted branzino (Mediterranean sea bass) with salmoriglio sauce, or grilled sea bream (orata), creating vibrant feasts that capture the warmth and abundance of the Italian late summer.
If you are looking for simplicity, this easy eggplant recipe takes only about 15 minutes of prep time.
Ingredients
What’s the best type of eggplant for roasting?
When it comes to choosing an eggplant, I’ve never met one that didn’t shine in this roasted eggplant preparation — whether purple, black, variegated, round, pear-shaped, or long and slender.
Look for eggplants that are firm, glossy, and free of wrinkles. Larger, older eggplants tend to have bigger seeds, thicker skin, and a more bitter flavor.
Do you need to peel eggplant before roasting?
No, you don’t need to peel the eggplant for roasting. However, for a more tender bite and to make it easier to cut — or if you are concerned about bitterness — a great compromise is to peel it in alternating strips, leaving some of the skin for its rich nutrients, texture and flavor.
Do you need to pre-salt eggplant before cooking?
Pre-salting the eggplant is entirely up to you — some people swear buy it, while others don’t bother. In my tests, it doesn’t affect bitterness. We used to pre-salt the eggplant following Italian tradition, but after many experiments, it proved unnecessary. Only once in a blue moon, at the end of the season, might a bitter eggplant sneak in, so I’ve left pre-salting out of this recipe.
How to cut eggplant for oven-roasting
When it comes to roasting eggplant, I almost always opt for cubes — about 1½ inches (4 cm) each. This shape gives the best balance of texture, flavor, and presentation. They roast evenly, get those gorgeous caramelized edges, and are just the right size for scooping up with a fork.
Halves are wonderful if you’re stuffing them, and round slices or “steaks” are fantastic on the grill, but in the oven they can look a little sad and turn mushy. For oven-roasting eggplant, cubes work best.
If you prefer to cut larger pieces like rounds or halves, you can still make it work — just use high heat and make sure the eggplant is completely dry before it goes in the oven; that little bit makes a difference in keeping an appetizing instead of soggy texture.
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How to roast eggplant
We love preparing roasted eggplant in the traditional Italian way, just as Francesco enjoyed it growing up in Italy. The key is the trito — a classic Italian mix of chopped parsley and garlic. The eggplant is salted, coated with the fragrant mix of fresh parsley, garlic, and olive oil, then roasted until tender and beautifully golden.
For detailed instructions, scroll down to the recipe card.
Tip: Toss in some whole garlic while you’re at it! A whole garlic bulb and/or a few garlic cloves left in their skins to roast alongside the eggplant will soften beautifully in the oven, turning sweet and mellow. If you use a whole bulb, just slice off the tip of the skin before roasting — this little trick makes it easy to pop out the soft, caramelized cloves right at the table.
Recipe
Tools
- metal spatula
Ingredients
- 3 Tablespoons chopped parsley
- 3 cloves garlic, minced
- 3 Tablespoons olive oil
- 2 medium eggplants, washed and patted dry
- ½ teaspoon salt
- ¼ teaspoon pepper (optional)
Instructions
- Prepare the garlic-parsley oil: Mix chopped parsley, garlic and olive oil in a small bowl. Set aside.
- Preheat oven to 450℉ (230℃).
- Prepare the Eggplant: Trim the ends off. Peel the skin in alternating lengthwise strips (optional). Cut into 1½ (4cm) cubes or wedges.
- Toss: Place the eggplant cubes in a large bowl or on a baking sheet, sprinkle lightly with salt (and pepper, if using), and toss to coat. Add the parsley-garlic oil and toss until well distributed.
- Roast: Bake for about 30 minutes, or until tender and golden, flipping once halfway through.
- Serve: Enjoy warm or at room temperature.
- Store in the refridgerator for up to 3 days.
- Tip: Add a whole garlic bulb or a few cloves, left in their skins, to roast with the eggplant. Slice off the tip of the bulb first for easy removal of the caramelized cloves at the table.
Nutrition Info: Click to Expand
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