Eggplant is one of those vegetables that folks either love or hate (or have never tried). Which, if you hate it, I get it. You probably had mushy eggplant that was tasteless. But this is why roasted eggplant shines! Roasting the eggplant adds caramelization and crispiness that you won’t be able to get enough of! This baked eggplant recipe can be used as a filling vegetarian main course or as a side dish. It is super versatile and good all year round, as it’s comforting yet light and refreshing.
You don’t need much
Roasted eggplant recipes can be simple, complicated, topped, or not topped. There are so many ways to serve! I like to use cheese and herbs to enhance the texture and caramelized flavor created by baking the eggplant.
Eggplant: Obviously, we need some eggplant for this recipe. Just a fun FYI, eggplant is also known as aubergine. So, if you want to feel fancy, you can say you are serving roasted aubergine. Olive Oil: Olive oil is used to roast the eggplant and to make the mint sauce. Feta Cheese: Feta is great to match with eggplant because it is so salty naturally. The salt brings out the caramelized flavor of roasted eggplant beautifully! Lemon Juice: Adding acid is a great way to brighten a dish and also enhance the mint flavor. Mint: I am not sure what it is about mint, lemon, and feta, but it is like the holy grail of Mediterranean flavors. I use fresh mint that has been chopped finely. Garlic: Lastly, the garlic for a slightly nutty flavor. Adding garlic has the effect of what I like to call anchoring a dish. The familiar flavor really hits home, and this baked aubergine is a comforting dish with classic flavors.
It’s easy to make
Making this healthy eggplant is super simple and only requires slicing and topping with a quick mint sauce and feta cheese, and mmmmm, it’s the bee’s knees. Step 1: Prep the EggplantPreheat oven to 400°F (204°C). Cut the eggplant in half, lengthwise. Score the eggplant, cutting slits into just the flesh (not the skin), making about 5 cuts diagonally across the eggplant. Make another set of diagonal cuts the other way to create a cross-hatch pattern (here’s our guide to cutting eggplant). Step 2: Bake the EggplantBrush the eggplant with a bit of oil. Place scored eggplant cut side down on a parchment-lined baking sheet and bake for 20 minutes. Carefully flip eggplants to be cut side up, then return to the oven and cook for 10 more minutes. Step 3: Make the SauceMeanwhile, combine all Sauce ingredients. Step 4: ServeWhen the eggplant has finished cooking, transfer it to a serving plate. Top with mint sauce and crumbled feta cheese.
Variations
If you want to mix it up, you can try roasted eggplant with different spices and cheeses.
Parmesan: A favorite is baked eggplant with grated parmesan, parsley, and garlic (no mint for this one). Goat Cheese: Another good variation is to use goat cheese and cranberry sauce for a Thanksgiving take on this. Grilled: You can also grill the eggplant for a grilled aubergine – perfect for summer! Vegan: Make it vegan by using a vegan tofu feta!
More Egg-celent Recipes
If you have more eggplant to use, level up your weekly dinners with these other tasty eggplant recipes!
Herby Bulgur Stuffed Eggplant is a hearty and delicious meal, perfect for lunch or dinner. Stuffed Eggplant Parmesan is one of my favorites (as I mentioned above with the parmesan variation)! With such classic flavors, everyone loves this recipe! Eggplant Lasagna is the perfect vegetarian lasagna. Filled with gooey cheese and no gluten or grains!
