Oven Roasted Eggplant
easiest oven roasted eggplant
I made this oven roasted eggplant as a vegan substitute for my Valentine’s Day Dinner Menu. Make sure you sign up for my newsletter so that you don’t miss any special menu offers like this one. Moreover, you can also follow along on Instagram or Tiktok for latest recipes!
For this eggplant recipe, I kept the seasonings simple and easy! You really don’t need a ton of ingredients to make a good roasted eggplant, just a few seasonings and some butter or a high quality EVOO. However, these eggplant slices can be used in a variety of ways, turn them into eggplant parmesan by topping them off with marinara sauce and mozzarella cheese, or use them in lasagna instead of pasta. The possibilities are truly endless.
Ingredients in roasted eggplant
We’re sticking to the basic’s when it comes to creating this roasted eggplant recipe. Grab the handful of ingredients below and let’s get cooking:
- garlic powder
- onion powder
How to roast eggplant
Roasted eggplant is really simple, quick and seamless! Once you have it down, it’ll become second nature.
- Wash and slice eggplant into about 1/2 inch thick slices. The thinner the slice the quicker it will take to roast. I have found about 1/2 inch or slightly smaller is the sweet spot.
- Arrange eggplant slices on a baking sheet that’s lined with parchment paper or foil. Then brush both sides with melted butter. To keep this recipe vegan, be sure to use vegan butter or EVOO.
- Season the eggplant with all of the seasonings: salt, pepper, paprika, garlic powder and onion powder.
- Roast the eggplant at 425F for 30-35 minutes or until the edges are crispy and caramelized.
- Serve with your favorite dish and enjoy!
(This may be a resubmit, I think I accidentally didn’t submit a review before)
I’ve always had issues trying and eating veggies despite being vegan for years, I struggle a lot with texture due to Sensory Processing Disorder so when I eat veggies it’s almost always in a soup or smoothies. However I find I want to branch out a bit more
But I saw this and thought “well…I haven’t tried eggplant” and I gotta say…it wasn’t that bad! The texture was still a bit off to me, but I have seen some other methods of cooking (making it crunchy or using salt to draw out moisture) I can also see why people use it in lasagne now
I have to admit even after being vegan for years I struggle to eat veggies for me If it’s not the taste it’s the texture (I have a lot of texture problems) however I saw this, saw how good and it looked and thought “well I’ve never tried eggplant…”
I have to admit at the moment the texture isn’t my thing, but this is the first time I’ve tried a new veggie and thought “this isn’t actually that bad!” I could see myself using the same recipe but as a crunchy version, and it made me open to trying eggplant lasagna
I only give it 4 because I couldn’t finish a full slice, but I mean more 4.5 because I could see myself coming back to this
Thanks for your review, Beth! Eggplant does typically have a “soggy” texture, but i’m so glad were open to giving it a try!
It looks so good I can’t wait to try it and try some of your other recipe
Thank you for sharing
God Bless you
Thanks, Peggy! I can’t wait to hear what you think!