on Oct 12, 2016, Updated Sep 12, 2023 20 Comments Whether it’s fresh eggplant from my garden or some I bought from the vegetable stand, I absolutely love this beautiful, tasty vegetable! It’s just perfect for making this simple roasted eggplant for a scrumptious side dish. And it’s so delicious to add to all sorts of other dishes, such as my eggplant lasagna!
Roasted Eggplant Recipe
I usually amuse myself as I prepare so much of my eggplant for the freezer to enjoy the next winter. As I wrap a pan of my eggplant lasagna, then take another pan of this roasted eggplant from the oven to cool, I start thinking of myself like a squirrel storing away food for winter. I do think it is a pretty great plan if I do say so myself!
How to Make Roasted Eggplant
For roasting, (to enjoy immediately or for freezing), you’ll want to start with fresh eggplant that is firm and doesn’t feel mushy. Then, slice away the ends and then peel the eggplant if you are planning on using it as a side dish, blending into a dip, or using in dishes such as quinoa bowls. Then, I cut the eggplant into bite-sized pieces and place onto a paper-towel lined baking sheet. Sprinkle the eggplant with salt to draw out a great deal of the moisture. Let the eggplant set until beads of moisture appear and then blot the tops of the eggplant with another paper towel to remove the moisture. Then remove the paper towel lining from the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Then toss the eggplant cubes with hands to make sure that every piece is well coated with the oil and seasonings. Next, roast the eggplant cubes until they are fork tender and slightly browned, about 25 minutes. Then it’s ready to serve and enjoy or prep for freezing.
Freezer Instructions
If freezing, allow the eggplant to cool completely. Then use a spatula to loosen the eggplant. Place the baking sheet into the freezer for about 15 minutes for the roasted eggplant cubes to freeze. Once frozen, transfer the roasted eggplant cubes into a freezer-safe bag and freeze for up to 3 months. When ready to use after freezing, place in the refrigerator to thaw overnight. Heat and serve or use in other recipes and enjoy! Here’s my Roasted Eggplant Recipe. I hope you love it as much as we do! Enjoy!Robyn xo
