Jazz up your everyday cooking with our Roasted Eggplant recipe. We made creamy eggplant infused with olive oil and aromatics. This dish is so incredibly delicious that even the pickiest eaters will be head over heels in love with it!
Jump to:
- Preparation and cooking overview
- Chef's note
- π Ingredients for this roasted eggplant recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- How to make Roasted Eggplant: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with low-carb roasted eggplant?
- How to make it healthier?
- Time-saving tips
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- π Recipe
Preparation and cooking overview
Our Roasted Eggplant is a breeze to prepare! It all starts with just 5 minutes of prep time, where you'll season the eggplant with fresh garlic, olive oil, and a mix of bold spices. Then, it's into the oven for a roasting session of about an hour. The end result? A tasty, melt-in-your-mouth dish!
Chef's note
Though we've used oven-roasting in this recipe, don't let that stop you from exploring other cooking methods! This recipe also works wonderfully on the grill, adding a layer of smoky flavor to the dish. Just pop the eggplant halves on the grill grates over medium-high heat and watch as they turn into a beautifully charred and tender treat.
π Ingredients for this roasted eggplant recipe
You can easily find all the ingredients needed for this Low Carb Roasted Eggplant in your local grocery store. Here's what to add to your shopping list:
Ingredient substitutions
Additional ingredients
Feel free to toss in some kitchen staples to enhance the flavor profile of this baked eggplant recipe:
Cooking tools required
To make this Roasted Eggplant recipe, you will need the following cooking tools:
How to make Roasted Eggplant: step-by-step guide
Cooking methods
Preparation steps
- Start by gathering all your ingredients so you have everything at hand.
- Give the eggplants a good wash under cold tap water, then pat them dry using a clean kitchen towel or some paper towels.
- Next, slice the eggplants in half lengthwiseβmake sure to keep the stem on; it makes for a nice presentation.
- Now, score the cut side of each eggplant half. You're aiming for a deep cross-hatch pattern here, but be careful not to cut through the skin.
- Lastly, peel your garlic cloves and slice them nice and thin.
Cooking instructions
Season the eggplants
- Arrange your eggplant halves in a baking tray, making sure to keep them in a single layer with the skin side down.
- Then, sprinkle a good pinch of salt and pepper over the scored side of each half.
- Next up is a drizzle of olive oil. Use your hand to spread it out, ensuring an even coating all over the surface.
- Take your thinly sliced garlic and tuck the pieces into the scored cuts, spreading them out evenly across each half.
- Now, it's time for a flavor boost. Sprinkle on some red pepper flakes, dried oregano, and a touch of lemon zest.
- Finish things off by arranging fresh thyme and rosemary sprigs on top of the eggplants.
Roasting the eggplants
- Preheat the oven to 390Β°F (200Β°C).
- Next, let your seasoned eggplants roast for about an hour. Don't forget to give them a turn halfway through to ensure even cooking. You'll know they're done when they've turned a beautiful golden brown color.
- After roasting, give them a bit of time out of the oven to cool slightly.
- When they're ready, transfer your gorgeous roasted eggplants to a serving plate.
Chef's pro tip
To achieve the best results with this recipe, make sure you pick eggplants that have firm, shiny skin. Try to avoid any eggplants with soft spots, wrinkles, or thin skin, as these could indicate that they are not fresh.
Go for medium to large-sized eggplants. The bigger they are, the more flesh they'll have. This is great for this recipe, as it ensures a hearty, satisfying texture in every bite.
What to serve with low-carb roasted eggplant?
How to make it healthier?
Time-saving tips
Storage and reheating instructions
Storage tips
Reheating instructions
You can eat the leftovers at room temperature as a cold dish. But if you prefer it warm, reheat the eggplant in the following ways:
Recipe wrap-up and conclusion
This Roasted Eggplant recipe is perfect for a weeknight dinner or an impromptu gathering with friends. Pair it with your favorite protein for a balanced dinner, or toss it with salad greens for a leisurely lunch. Either way, it's guaranteed to bring new flavors to your table!
So, gather the ingredients and try this delicacy at home today. Don't forget to share a picture with us!
Frequently asked questions
π Recipe
Roasted Eggplant
Ingredients
- 2 bell eggplants
- 1 Β½ tablespoons olive oil
- 2 garlic cloves thinly sliced
- Β½ teaspoon red pepper flakes
- Β½ teaspoon dried oregano
- Zest of 1 lemon
- 3 sprigs of fresh thyme
- 1 sprig of fresh rosemary
- Sea salt and freshly ground black pepper to taste
Instructions
Season the eggplants
- Arrange your eggplant halves in a baking tray, making sure to keep them in a single layer with the skin side down.
- Then, sprinkle a good pinch of salt and pepper over the scored side of each half.
- Next up is a drizzle of olive oil. Use your hand to spread it out, ensuring an even coating all over the surface.
- Take your thinly sliced garlic and tuck the pieces into the scored cuts, spreading them out evenly across each half.
- Now, it's time for a flavor boost. Sprinkle on some red pepper flakes, dried oregano, and a touch of lemon zest.
- Finish things off by arranging fresh thyme and rosemary sprigs on top of the eggplants.
Roasting the eggplants
- Preheat the oven to 390Β°F (200Β°C).
- Next, let your seasoned eggplants roast for about an hour. Don't forget to give them a turn halfway through to ensure even cooking. You'll know they're done when they've turned a beautiful golden brown color.
- After roasting, give them a bit of time out of the oven to cool slightly.
- When they're ready, transfer your gorgeous roasted eggplants to a serving plate.
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