Garlic roasted eggplant is a family fave with eggplant slices infused with garlic oil. Make this easy side dish with just a few ingredients! We love the balance between the subtle sweetness of the eggplant and robust garlic, making it a delicious and satisfying addition to any meal. Whether served as a standalone dish or paired with other favorite dishes, garlic roasted eggplant is sure to please with its yummy flavors and textures.
This recipe is for one eggplant, but I suggest making two at a time for a family of 4. Roasting the eggplant brought out a nice caramely flavor and tasted great with the garlic oil I put on top. The trick for any roasted veggies is to get those nice dark brown edges.
Benefits of roasting eggplant:
- Roasting softens the eggplant’s flesh, giving it a creamy and buttery texture that’s incredibly satisfying. It transforms the often slightly bitter and chewy raw eggplant into a tender, melt-in-your-mouth experience.
- Roasting eggplant enhances its natural sweetness and brings out deep, smoky flavors. The caramelization that occurs during roasting adds a wonderful depth and complexity to its taste.
- Roasting an eggplant brings out a nice caramely flavor and tastes great with garlic oil like in this recipe.
The garlic oil also gives such a nice flavor to the whole dish. I like using pre-made garlic oil, but you can also make your own. To make your own garlic oil just combine 1 tsp. garlic powder and 2 Tbsp. of olive oil.
Tips for the best tasting roasted eggplant:
- Choose the Right Eggplant: Look for eggplants that are firm, glossy, and free from blemishes. Smaller eggplants tend to have fewer seeds and a milder flavor.
- Prep and Salt: To reduce bitterness and excess moisture, slice the eggplant into your desired shape (cubes, slices, or halves), and sprinkle them with salt. Let them sit for about 20-30 minutes, then rinse and pat dry with paper towels.
- Consider the Peel: You can choose to peel the eggplant before roasting or leave the skin on. Leaving the skin on can add a slightly smoky flavor and a bit of texture to your dish. Some people don’t like the bitter taste of the peel, though.
- Preheat Your Oven: Ensure your oven is preheated to the desired temperature (usually around 400-425°F or 200-220°C) before roasting. A well-preheated oven helps achieve that desirable caramelization.
- Use High Heat: Roasting at a higher temperature allows for better caramelization and a quicker cooking time. It also helps maintain the eggplant’s texture.
- Drizzle with Oil: Lightly drizzle the eggplant pieces with olive oil or your preferred cooking oil. This helps in achieving that golden-brown exterior and adds flavor.
- Seasoning: Season the eggplant with your choice of seasonings. This recipe calls for garlic, salt and a little parmesan cheese. Feel free to get creative once you’ve got the basics down!
- Single Layer: Arrange the eggplant pieces in a single layer on a baking sheet. Crowding them can lead to uneven cooking and steaming instead of roasting.
- Flip Occasionally: To ensure even cooking and browning, flip the eggplant pieces with a spatula or tongs about halfway through the roasting time.
- Watch the Timing: Roasting times can vary depending on the size and thickness of your eggplant pieces. Keep an eye on them, and aim for a golden-brown color and a tender texture.
- Cool Before Serving: Allow the roasted eggplant to cool slightly before serving. This allows the flavors to meld and the texture to set.
- Customize: Feel free to get creative with your seasonings and toppings. Roasted eggplant pairs wonderfully with ingredients like garlic, lemon zest, fresh herbs, balsamic vinegar, or crumbled feta cheese.
- 1 eggplant cut into large strips
- 2 Tbsp . garlic infused olive oil (or use 2 Tbsp. olive oil mixed with 1 tsp. garlic powder)
- sea salt to sprinkle on top
- 1 Tbsp. grated parmesan cheese
- chopped fresh herbs, I used basil
- Preheat oven to 425° F.
- Next, lightly grease a baking pan or put parchment paper on top of a baking pan.
- Lay the strips on top of the pan evenly and drizzle with the garlic olive oil.
- Then lightly dust with salt and bake for 15 minutes.
- Next, turn the eggplant over and bake again for another 10 to 15 minutes or until the eggplant starts to get a nice deep brown color on the edges.
- Take out and put on a serving platter. Sprinkle with herbs and parmesan. Enjoy!
Serving Size1 grams
Amount Per Serving Calories 207Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 2mgSodium 342mgCarbohydrates 33gFiber 9gSugar 11gProtein 5g
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