Eggplant has a reputation for being tricky. Too mushy, too bitter, too bland. But when roasted with olive oil at high heat? It transforms into something crispy on the outside, tender inside, and completely delicious.

Olive Oil Roasted Eggplant Plated with Lemon and Herbs

After living in Turkey and watching my in-laws cook eggplant for Patlican Musakka or other mezzes, I picked up a few tricks. Don't peel it; season generously with salt and pepper, use olive oil, and cook it at a high temperature.

The results of this roasted eggplant are everything I want them to be. Crispy edges, golden tops, tender (not soggy or spongy!) insides, and that rich, savory flavor that makes you want to eat the whole tray straight off the pan.

Let me show you exactly how to make it.

Ingredients You'll Need

Ingredients to make roasted eggplant; olive oil, salt, pepper, and eggplant

All you really need are fresh eggplants, good extra virgin olive oil, and a little salt and pepper. The olive oil helps the eggplant caramelize in the oven, giving you that golden, slightly crisp outside while keeping the inside soft and tender.

A squeeze of lemon or a sprinkle of fresh herbs at the end takes it over the top. It's bright, fresh, and exactly what eggplant needs.

How to Make Perfect Roasted Eggplant

Cut the vegetables into thick batons (similar to the photos). It's fine to have some wedge shapes as well!

Toss them thoroughly with olive oil, sea salt, and freshly cracked black pepper. There's no need to let them sit before cooking.

Spread out in a single layer on a parchment-lined sheet pan. Roast at 425°F (220°C) for 15-20 minutes, or until the edges are slightly charred.

If you want to control your oil usage, consider using an olive oil spray bottle. It evenly distributes oil all over the eggplant, creating the perfect roasted texture.

Garnish with dried herbs; mint, Aleppo pepper, and oregano are a few faves. A few squeeze of lemon juice right at the end makes it bright and perfect.

How to Serve Roasted Eggplant

Pair it with one of my pasta recipes. Add roasted eggplant to my easy 25-minute garlic pasta right at the end. Or bake it with cheese tortellini.

Make a Turkish spread. Pair it as a side with my kuru fasulye (Turkish white bean stew), or Turkish bulgur soup, or as is with a side of cucumber yogurt sauce (Ali's favorite).

Pair with protein. Roasted eggplant would go perfectly with my tahini chicken, muhammara meatballs, lamb, or za'atar chicken.

Looking for more veggie sides? Try my roasted green beans with mushrooms, roasted cauliflower, Aleppo pepper mashed potatoes, or roasted broccoli.

How to Store and Reheat

If you happen to have leftovers (honestly, rare in my house), roasted eggplant keeps well. Just let it cool completely, then store it in an airtight container in the fridge for up to 3 days.

When it's time to reheat:

Oven method (best for crisp edges): Spread the eggplant on a baking sheet and warm at 375°F for about 8-10 minutes until heated through.
Microwave method (quick & easy): Place in a microwave-safe dish, cover lightly, and heat for 1-2 minutes. The texture won't be quite as crisp, but it still tastes amazing.

Pro tip: If the eggplant looks a little dry after reheating, drizzle a touch more olive oil or a squeeze of lemon juice on top to bring it back to life.

If you give this roasted eggplant a try, I'd love to hear how it turned out for you-drop a comment below and let me know! ♡