Roasted Eggplant Recipe

4.59 from 24 votes

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I personally love 🍆 eggplant and it’s one of my favorite vegetables. There’s nothing better to be in the summer! This Roasted Eggplant Recipe celebrates the beautiful color and tender flesh of the eggplant. The result is a deliciously caramelized, slightly sweet eggplant with a tangy and 🧄 garlicky dipping sauce. This recipe can be used for spreads, or enjoyed as a side dish or simply on its own with a refreshing dip.

Why You’ll Love Roasted Eggplant Recipe

This Roasted Eggplant Recipe 🍆 is a real beauty. It not only looks beautiful presented on a platter with dips, but it’s a real flavor powerhouse. Serve it as a side dish to any protein, chopped up on a pizza or mashed up and incorporated into a 🍝 pasta sauce. The 🔥 char is slight char is absolutely delicious and gives the eggplant a slightly sweet flavor.

How to Prepare Roasted Eggplant Recipe

💦 Wash and pat dry the eggplant.

🔪 Take a knife and cut each one in half lengthwise. Remove the cap off the eggplant, place it horizontally facing you, and then score the inside flesh making lengthwise cuts all the way to the end, followed by diagonal cuts. You will end up with a diamond or a square pattern.

🫒 Line a baking sheet lined with parchment paper and then drizzle with olive oil.

🍆 Drizzle each eggplant half with olive oil and then sprinkle with salt.

🔥 Now, lay them flat-side down and bake in a preheated 400°F (200°C) oven for 40 to 45 minutes or until the bottoms are caramelized and the tops are soft.

🥣 Next, in a small bowl mix the oil, basil, and minced garlic and then brush the mixture on each eggplant half.

🍋 In another a separate bowl, mix plain yogurt with salt, lemon juice, olive oil and finely chopped fresh dill. Serve as a dipping sauce for the eggplant and enjoy!

Nonna’s Tip 🍆

Make sure to use a baking sheet lined with parchment paper, and oil up the parchment paper a little bit so that the flesh of the eggplant becomes nice and caramelized without sticking.

Roasted Eggplant Recipe
Roasted Eggplant Recipe

Variations and Substitutions for Roasted Eggplant Recipe

  1. You can certainly grill the eggplant on the barbecue instead of cooking it in the oven. It will have a nice 🔥 smoky, charred flavor.
  2. Instead of dill, you can use 🌿 parsley or basil instead.
  3. Make this dairy-free by using your favorite non-dairy yogurt instead.

Similar Recipes

Best Served With

  • Instead of this yogurt sauce, you could also serve this Roasted Eggplant with my delicious Tzatziki Recipe.
  • Serve these as a side dish to any main protein, such as steak, grilled 🍗 chicken or a nice piece of fish.
  • Chop up the Roasted Eggplant and use it to top a homemade 🍕 pizza or toss into your pasta. 🥚🥩

Common Questions

Can i mkae this roasted eggplant recipe on the bbq?

Yes, you can certainly grill the eggplant on the barbecue instead of cooking it in the oven. It will have a nice smoky, charred flavor.

can i make the dipping sauce dairy-free?

Absolutely! Feel free to use your favorite non-dairy sour cream or yogurt instead here.

what else can i make with this roasted eggplant?

Use this method of cooking the eggplant and then scoop out the flesh. You can add the flesh into a sauce or stew or make my ah-mazing Baba Ghanoush recipe.

Roasted Eggplant Recipe

Roasted Eggplant Recipe

This Roasted Eggplant can be used for spreads, or enjoyed on its own with a refreshing yogurt dip. Cook it in the oven, or place directly on the grill.
4.59 from 24 votes
Course: Side Dish
Servings: 4
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Ingredients 

The Eggplant

  • 3 small eggplants, cut in half
  • 1 tablespoon olive oil
  • ½ tablespoon salt

The Garlic Oil

  • 1 tablespoon olive oil
  • 1-2 clove garlic, to taste
  • 2 leaves fresh basil, ripped, finely chopped, or sliced

The Yogurt Dip

  • ½ cup plain yogurt
  • 1 teaspoon salt, to taste
  • 1 tablespoon lemon juice, to taste
  • 1 teaspoon olive oil
  • 1 tablespoon fresh dill, finely chopped (or 1/2 a teaspoon of dry dill weed)

Instructions 

  • Wash and pat dry the eggplant. Take a knife and cut each one in half. Take each half off the eggplant, place it horizontally facing you, and score the inside of the eggplant making lengthwise cuts all the way to the end, followed by diagonal cuts with a knife. You should have a diamond or a square pattern.
  • Line a baking sheet lined with parchment paper and oil it with a drizzle of olive oil. Drizzle on a bit more olive oil on the eggplant with a sprinkle of salt each one.
  • Play them flat side down and bake in a preheated 400°F (200°C) oven for 40 to 45 minutes or until the bottoms are caramelized and the tops are soft. You should be able to insert a knife into the skin easily.
  • Take it out of the oven and plate them. In a small bowl mix the oil, basil, and garlic. Brush on the garlic basil oil. In another a separate bowl, mix all of the ingredients for the yogurt sauce to serve on the side with and enjoy.

Video

Nutrition

Calories: 177kcal, Carbohydrates: 22g, Protein: 5g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 4mg, Sodium: 1475mg, Potassium: 843mg, Fiber: 10g, Sugar: 14g, Vitamin A: 131IU, Vitamin C: 10mg, Calcium: 71mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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26 Comments

  1. Tastiest eggplant ever! I’ve already made this over 5x as my hubby always wants me to make it. I leave out the dip and because we love garlic and basil I put an abundance more (measuring with the ❤️). I do it as an appetizer and make my own crostini with a grilled or baked French bread stick. Adore this recipe!