Here’s how to make the BEST roasted eggplant! Baking until it’s tender makes for unreal flavor. Serve it as a side dish, or toss with pasta!

Roasted eggplant

Wow, is this roasted eggplant full of flavor! Roasting until it’s tender makes for unreal savory flavor. Take one bite and you’ll be singing it’s praises too (promise!). It’s simply seasoned, with salt, pepper, garlic, and basil. Serve it as a side dish, or toss it with pasta for a tasty dinner. Alex and I originally made it as a side dish, but it was so tasty, we made it into a plant based dinner recipe, too! So it also transforms into this Roasted Eggplant Pasta in a flash. This method works for diced eggplant or eggplant cut into large slices. Ready to roast?

Roasted eggplant

How to make roasted eggplant (diced or sliced)

This roasted eggplant is very easy to make: the hardest part is simply waiting for it to come out of the oven! This recipe gets the eggplant perfectly tender and charred. You can roast eggplant diced, like we have here, or sliced into rounds or long lengthwise pieces (planks). The result is the same! Here’s what to do:

  • Chop: Cut 2 eggplants into 1-inch diced pieces, into round slices, or oblong slices. (See the section below for more details.)
  • Mix with olive oil and salt: Mix with ¼ cup olive oil and ¾ teaspoon salt. Eggplant soaks up the oil in an instant, so mix it right as soon as the oil hits its flesh.
  • Roast at 425 degrees: Roast for about 30 to 35 minutes until the eggplant is browned and tender. Because eggplant has so much water, it will deflate quite a bit. The roasted pieces come out much smaller!
  • Flavor: Mix with grated garlic and basil, or other flavors of your choice!
How to Cut Eggplant

How to cut eggplant in this recipe

What’s the best way to dice eggplant? Don’t worry: we made you a video! In this roasted eggplant recipe, you’ll need to cut the veggie into 1-inch chunks. They’ll seem larger than you expect, but that’s okay: they shrink quite a bit while baking. Here’s the basic method for how to cut eggplant (and see the video below!):

  1. Using a large chef’s knife, slice off the top and bottom of the eggplant.
  2. Stand the eggplant up and cut thin slices lengthwise, 1-inch thick. (You can stop here, or go on to dice.)
  3. Stack the slices and cut them into strips. Turn the strips and cut them crosswise to the desired size.

Salting and draining eggplant before roasting: is it necessary?

Many eggplant recipes call for letting the eggplant drain with salt on it for 1 hour to extract some of the bitterness from the eggplant. If you’re like us, you’re starved for time already. Who has 1 hour to salt your eggplant? Is this extra step really necessary?

Guess what: salting and draining eggplant is not necessary! According to Epicurious, this used to be conventional practice with eggplants years ago because they were more bitter. Today’s eggplants are bred to be less bitter, so there’s no need to waste an hour salting the eggplant. Now we know! And we must say, we’re very happy about this.

Roasted eggplant

Ways to serve roasted eggplant

This roasted eggplant is so full of flavor, you’ll want to make it for every meal! (We do.) The flavors are Mediterranean style, so it works especially well with meals with an Italian or Mediterranean vibe. Here are a few ways we’d serve it:

Eggplant pasta
Roasted eggplant pasta makes this recipe into dinner.

This roasted eggplant recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Roasted eggplant

Perfect Roasted Eggplant

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


Here’s how to make the BEST roasted eggplant! Baking until it’s tender makes for unreal flavor. Serve it as a side dish, or toss with pasta!


  • ¼ cup olive oil
  • 2 medium to large eggplants (about 2 pounds)
  • ¾ teaspoon kosher salt
  • ¼ teaspoon grated garlic
  • 1 tablespoon chopped fresh basil or Italian parsley
  • Freshly ground pepper


  1. Preheat an oven to 425 degrees Fahrenheit.
  2. Cut the eggplant into 1-inch chunks, or you can cut it into long planks or round slices. In a large bowl, quickly mix with olive oil and kosher salt and fresh ground pepper (the eggplant soaks up the oil in an instant, so mix as soon as you add it!). Pour the eggplant onto a baking sheet lined with parchment paper and spread it into an even layer.
  3. Roast for 30 to 35 minutes, until browned and very tender, gently stirring the sheet at about the 25 minute mark. (If you’re roasting eggplant planks, flip the planks at 20 minutes and cook 35 to 40 minutes total, until browned and tender.)
  4. Remove from the oven and gently toss with the garlic and herbs, making sure to spread out any chunks of garlic that stick together. The eggplant will be very tender so handle it gently. Serve as a side dish, or as Roasted Eggplant Pasta or in an Eggplant Sandwich.
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Mediterranean

Keywords: Roasted Eggplant, How to roast eggplant

More ways to eat eggplant

Here are a few more of our favorite eggplant recipes to serve this tasty veggie:

Want more roasted vegetables? Here are the Best Vegetables to Roast.

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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    1. Good question! We like the flavor of just a bit of raw garlic at the end — it’s a technique we learned from a cookbook and enjoy the flavor. You can also add it in while it’s roasting if you like!

      1. Hi,
        Is it not also because the garlic may brown and possibly burn before the eggplant cooks? I wondered if that was the case, but see why you do it the way you do.

      2. I’ve added the raw garlic after roasting, sealed the eggplant and garlic in foil for awhile and it turned out perfect.

  1. Hello, I followed this recipe exactly and I could not believe how delicious this dish is.
    I love the flavor of the raw garlic added at the end.
    Thank you

  2. Does this reheat really well? Only asking bc I meal prep for the week to cut dinner times down/ hubby brings it to work for over nights.

  3. omygosh…these are the BEST tasting eggplant we’ve EVER had. we made enough for 2 dinner side dishes. well, they didn’t last that long. we’re definitely going to double the recipe next time. can’t wait to try it on our homemade cauliflower crust white pizza. yum.

  4. I tried the roasted eggplant recipe. I followed the directions carefully but my result was a total failure. I can’t figure out what went wrong. I was very disappointed.

  5. We loved it, perfect cooking temp and the garlic at the end was a great touch, the eggplant was hot enough to mellow the bitterness down.

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