Olive Oil Roasted Eggplant
This Olive Oil Roasted Eggplant is simple, golden, and full of flavor. Tossed in extra virgin olive oil and roasted until tender with caramelized edges, it makes the perfect side dish or a versatile base for grain bowls, pastas, or Mediterranean-style spreads.
- Prep Time: 10 minutes (cutting and tossing eggplant)
- Cook Time: 15 minutes (roasting)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean / Middle Eastern-inspired
- Diet: Vegetarian
Ingredients
Scale
- 2 medium eggplants
- Olive oil
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- Fresh or dried herbs and spices (like Aleppo pepper, mint, or oregano) and lemon wedges, for serving
Instructions
- Preheat your oven to 475°F (245°C) and line a sheet pan with parchment paper.
- Cut the eggplants into thick batons, smaller than the size of French fries.
- Place the eggplant in a large bowl and toss generously with olive oil, sea salt, and freshly cracked black pepper. No need to let them sit—toss and go!
- Spread the eggplant batons in a single layer on the prepared sheet pan. Make sure they aren’t crowded so they roast evenly.
- Roast for 15–20 minutes, until the edges are golden and slightly charred.
- Remove from the oven and serve warm, sprinkled with herbs, spices, and a squeeze of lemon juice.
Nutrition
- Serving Size:
- Calories: 72
- Sugar: 1.5 g
- Sodium: 582.3 mg
- Fat: 7.1 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 2.8 g
- Fiber: 1.4 g
- Protein: 0.5 g
- Cholesterol: 0 mg
Find it online: https://crave-worthy.com/roasted-eggplant/