Baked Eggplant 7 Foolproof Tricks for Perfect Flavor
Tender, caramelized eggplant cubes with crisp edges and a silky center. This chef-tested method uses high heat, smart seasoning, and precise cuts so your Baked Eggplant turns out flavorful every time.
Equipment
- Large Baking Sheet
- Parchment paper
- Large Mixing Bowl
- Chef’s knife
- Spatula
Ingredients
Main Ingredient
- 700 g eggplants about 1.2 lb; 2 medium; also called aubergines; choose firm, glossy skins
Seasoning & Oil
- 3 tbsp olive oil extra virgin for best flavor; helps caramelization
- 1/2 tsp salt use kosher/cooking salt; if using table salt, reduce to 1/4 tsp
- 1/2 tsp black pepper freshly ground
Instructions
- Preheat the oven to 240°C / 450°F (220°C fan). A hot oven prevents sogginess and encourages caramelization.
- Line a large baking sheet with parchment. This reduces sticking and keeps the caramelized surface intact.
- Cut eggplants into even 3 cm (1.2 inch) cubes. Place in a large bowl. Even cuts ensure uniform roasting.
- Season and coat: Add olive oil, salt, and pepper. Toss thoroughly so each cube is lightly coated. Proper oil distribution builds crisp edges.
- Roast: Spread in a single layer. Bake 20 minutes, then turn with a spatula. Roast 10 minutes more until edges are deep golden and centers are tender and creamy.
- Serve: Transfer to a warm platter. Finish with fresh herbs, a squeeze of lemon, a tiny drizzle of balsamic, or a spoonful of yogurt for contrast.
Notes
Peeling: Keep some skin on for structure. For a softer bite, peel in stripes.
No need to salt: Modern eggplants are rarely bitter. If desired, salt cubes with 1 tsp salt for 30 minutes, rinse, dry well, then season (no extra salt) and roast.
Selection tips: Choose heavy-for-size eggplants with smooth, shiny skin.
Storage: Refrigerate up to 4 days. Reheat at 180°C / 350°F for 8–10 minutes to re-crisp. Freezing softens texture; reheat in oven if frozen.
Flavor ideas: Try smoked paprika, za’atar with lemon zest, or a light miso-honey glaze.
No need to salt: Modern eggplants are rarely bitter. If desired, salt cubes with 1 tsp salt for 30 minutes, rinse, dry well, then season (no extra salt) and roast.
Selection tips: Choose heavy-for-size eggplants with smooth, shiny skin.
Storage: Refrigerate up to 4 days. Reheat at 180°C / 350°F for 8–10 minutes to re-crisp. Freezing softens texture; reheat in oven if frozen.
Flavor ideas: Try smoked paprika, za’atar with lemon zest, or a light miso-honey glaze.