This roasted eggplant recipe is easy to make and is a delicious side!
Eggplant, garlic, oil, salt and pepper, and parsley are the simple ingredients for this recipe. Just chop, toss, and bake in the oven until the eggplant is soft and slightly browned.
This is an elegant and easy side dish that will take any meal to the next level!
Easy Roasted Side!
- Healthy oven-roasted eggplant comes out soft and creamy and makes the perfect side dish to any protein!
- Super easy to make with minimal prep and ingredients, oven-roasting eggplant gives it a charred, smoky flavor that makes it perfect on its own or in Italian or Mediterranean dishes.
- Low-carb and mild-flavored, oven-roasted eggplant can be used in recipes all week long!
Simple Recipe!
This quick and healthy side is a low-carb lover’s dream!
Eggplant – Whole eggplants should be firm and waxy to the touch, without any sunken, or dark brown spots. Most supermarkets carry large, pear-shaped eggplants which are perfect for this recipe.
Seasonings – Oil and garlic are all you need to bring out the mild flavor of eggplant. Feel free to enhance the dish with DIY seasoning blends like garlic and herb, or a zesty southwest style.
Variations – Try combining roasted eggplant with other roasted veggies, like oven-roasted radishes, or a mix of peppers and zucchini, or add eggplant cubes to a chilled cherry tomato salad for a pop of color and nutrition.
How to Roast Eggplant
The beauty of this recipe is in its ease of preparation!
- Prepare eggplant slices (as per the recipe below).
- Season with oil, garlic, ginger, and salt and pepper.
- Roast for 25-30 minutes. Garnish with parsley.
Extra Toppings
Sprinkle slices of eggplant with parmesan cheese and place under the broiler until the cheese is golden brown and crispy!
Tips for Success
It may be a good idea to remove excess moisture and condense the flavor from the eggplant. To do this, chop the eggplant, place it in a colander or bowl, and toss it with some salt. Allow it to sit for 10 minutes. Drain thoroughly or pat dry with paper towels before roasting.
How to Serve and Store Roasted Eggplant
- Add cubes of oven-roasted eggplant to low-carb pasta sauce topped with melted mozzarella cheese on cloud bread for a delicious keto vegetarian sandwich!
- Add slices to a healthy and filling eggplant lasagna, or add to a hearty minestronesoup. Mash eggplant cubes with sour cream or cream cheese and make a creamy dip or spread for a wrap.
- Keep leftover roasted eggplant in a covered container for up to 4 days. Reheat in the oven or microwave. Freeze in zippered bags between sheets of parchment paper for up to 4 months.
Low Carb Side Dishes
Did you make this Oven Roasted Eggplant recipe? Be sure to leave a comment and rating below!
Oven Roasted Eggplant
Equipment
Ingredients
- 1 large eggplant
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 425℉.
- Wash and dry each eggplant. Cut into ¾-inch cubes.
- In a large bowl toss the eggplant with olive oil, minced garlic, salt, and pepper.
- Spread onto a baking tray and roast the eggplant for 25 to 30 minutes. Garnish with parsley.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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