How To Make Amazing Oven-Roasted Eggplant In 25 Minutes!

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Now that the new year is upon us, you may be looking for healthy recipes you can make for yourself and your family. I completely understand that. New year, new you — am I right? It’s important to start the new year off on the right track especially when it comes to our health. That’s why I’m always looking for ways to add more veggies to my diet. One such vegetable I’ve been incorporating into my diet a lot more these days is eggplant. Today I’d like to share with you how to make amazing oven-roasted eggplant in just 25 minutes. It’s a simple, easy, and delicious recipe I have been doing for some time now. I hope you will enjoy it too.

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How To Make Amazing Oven-Roasted Eggplant In 25 Minutes!

Oven-Roasted Eggplant Recipe

Ingredients

  • 1 Eggplant
  • Olive Oil
  • Sea Salt
  • Garlic Powder
  • Paprika Powder

Tools You Will Need

Directions

Cut off the stem of the eggplant. I keep the end part of the eggplant as I roast that too. Cut the eggplant in half if you are soaking it in a fruit and veggie wash. That way, it’s easier to fit it in your bowl. I like to, soak my veggies in a home-made solution of 2 tbsp vinegar and 1 tbsp of baking soda. I soak them for at least 12 minutes to get rid of any dirt and possible pesticides.

Then once the eggplant has soaked, pat it dry and cut it up into thick slices. Line a baking sheet with parchment paper and arrange the sliced eggplant on the sheet.

Eggplant about to get oven-roasted

Pour some olive oil into a ramekin and use a brush to saturate the eggplant slices in the oil. Then sprinkle the slices with the spices and herbs of your choosing. I like to sprinkle some sea salt, garlic powder, and paprika on the slices. Flip them around and repeat the process.

Eggplant being seasoned before roasting in the oven

In the meantime, preheat the oven to 425 Fahrenheit and roast the eggplant on a middle rack for about 15 minutes. After 15 minutes, rotate the baking sheet and flip the eggplant slices. Roast it for another 10 minutes. Take out the baking sheet and place it on a heatproof pad, and let it cool down so you can handle it.

Oven-roasted eggplant

Oven-roasted eggplant recipe

Amazing oven-roasted eggplant

Oven-Roasted Eggplant Health Benefits

Did you know that eggplant is an excellent source of many minerals and vitamins? Oh, yes, that’s right. Eggplant contains vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium, manganese, phosphorus, copper, fiber, folic acid, and potassium. Wow, who knew?

Eggplant is also very high in fiber, which helps aid digestion. Proper digestion is crucial in keeping your gut microbiome working optimally. I wrote all about the healthy gut in my article 10 Simple Ways To Restore Your Gut Microbiome, so check it out to learn more ways to do so.

Fiber also reduces bad cholesterol, so it’s beneficial to eat plenty of eggplants if you want to keep your heart healthy. Eggplant is also high in iron, which is important to prevent issues such as anemia. It can lead to feeling tired and weak.

So you see, incorporating more eggplant in your diet is beneficial to your overall health. Oven-roasted eggplant still contains many of its nutrients.

How To Eat Oven-Roasted Eggplant

My favorite way to eat the roasted eggplant is on the side of a cut of meat. In the summer we like to eat it with a burger or steak. Another great way to incorporate the roasted eggplant is to put it in a sandwich. It goes very well with avocado. I like to toast some bread slices and put some mayo on one side. Then I smear some avocado on the other slice with some chopped green onions and a sprinkle of lime. I put a few slices of oven-roasted eggplant on the other slice and a few drops of Frank’s Red Hot Sauce. I’ve got to tell you this is one delicious sandwich.

Another way me and my fiance like to eat the oven-roasted eggplant is with some pasta. We cook the pasta according to the package directions. Drain it and put some in a bowl with a drizzle of olive oil and pesto. Then we top it off with cut up pieces of the oven-roasted eggplant and some Parmagiano-Reggiano cheese. Can you say “yum?” It’s a seriously delicious and very simple and fast dinner or lunch option.

Conclusion

So that’s it, voila! It’s super easy to make amazing oven-roasted eggplant in literally under 30 minutes. You can then save it in the fridge for up to 5 days. Make some sandwiches with it. Eat it alongside your favorite cut of meat, or make a vegetarian pasta dish with it. You can always substitute the Parmagiano-Reggiano cheese with another topping of your choice or vegan cheese.

What do you think of this recipe? Does it sound yummy and easy to make? I sure hope so. Do you normally eat eggplant? Let me know how you like to make it. If you want more awesome eggplant recipes check out my eggplant stew as well. I think you’ll love it too.

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16 Comments

  1. Mimi says:

    These look like tiny pizzas! I need to make them!

    1. thesavvydreamer says:

      Haha, I never would have thought of them like that. They are delicious nonetheless. I hope you’ll enjoy making and eating them too.

  2. Amber says:

    So simple and pairs with anything. Love this recipe for any day of the week.

    1. thesavvydreamer says:

      You got it. This is exactly why I love this recipe too and also because the oven-roasted eggplant is so yummy 😍

  3. Harmony Skillman says:

    I should make them this way because frying is SUCH A PAIN and I like them thin and crispy – I never thought to soak the veggies in vinegar/baking soda before – do alot of people do that?

    1. thesavvydreamer says:

      Oh yes, they get so soft in the oven. Believe me. You’ll love them. I soak my fruits and veggies in the vinegar/baking soda solution to remove all the pesticides. I used to buy a fruit and veggie wash in a store but it just ended up being expensive. This home-made solution is perfect especially now that we need to be more careful and wash everything. You’re supposed to even soak veggies and fruit that have thick skin such as bananas. Even if you’re going to just peel the skin.

  4. AM Woods says:

    I’ve never been a big fan of eggplant until I got older. So seeing new recipes for it gets me all excited to try! Thanks for sharing

    1. thesavvydreamer says:

      I know exactly how you feel. I never would have thought eggplant can taste so good. My fiance turned me on to it and now I can’t stop eating it.

  5. Molly ORourke says:

    I will give this a try next time I get eggplant. I typically try to hide it on a pizza or something!

    1. thesavvydreamer says:

      I hope you do. I think you would like it 👍

  6. selmamsk91 says:

    Looks yummy. I will try the recipe. Thanks for the share

    1. thesavvydreamer says:

      My pleasure. I hope you like it ❤️.

  7. Rosemary says:

    This is great. I recently got into eating eggplants and love them. I also bake them in the oven. I’ve never tried paprika though, great suggestion. Can’t wait to add some the next time I make them. Cheers.

    1. thesavvydreamer says:

      That’s amazing to hear. Yes, I love paprika. I add it to a lot of my dishes. It’s not too spicy and it adds extra flavor. I hope you like it when you add it to your oven-roasted eggplant next time 👍.

  8. Clarissa says:

    What a good idea! It’s been quite a while since I’ve had eggplant, but I do like it. It looks like your eggplants are green ours here are more purple. I wonder if they would work just the same?

    1. thesavvydreamer says:

      Oh, glad to hear you like eggplants. Actually our eggplants here are purple on the outside but look greenish/yellow inside so they might be the same. I think you can do this no matter what eggplant you have.

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