— A little garlic powder

— Sea salt

— Chilli Pepper (hot or not hot)

— Olive Oil

— 1 Eggplant 

 = = RECIPE = = 

  1. Wash the eggplant
  2. Cut it into cubes or slices
  3. Cover all of them with olive oil,
  4. Season with salt and pepper
  5. Cover some baking paper with a baking tray and put the eggplants on it.
  6. Preheat the oven to 200 ° C and placed in for about 30 minutes
  7. Be sure to check them from time to time and, if necessary, turn them over.
  8. When done, season them with a little garlic powder or fresh garlic
  9. Place them for a further 3 minutes in the oven
  10. It’s ALL DONE!



1. Preheat Oven up to 200 degrees C (400 degrees F). Line a parchment paper baking sheet, or gently grease.

2. Cut the eggplant lengthwise in half, then split each half into pieces. To make two shorter quarters, cut each of those in half. Place the eggplant, skin side down, on the baking sheet. Using olive oil to brush each piece and season with salt and pepper.

3. Roast in a preheated oven, for 25 to 30 minutes, until soft and golden brown. Sprinkle with lemon juice and remove from oven. Serve wet.


Cubed Roasting Eggplant

1. The eggplant cubes

Cut the end of the stem off the Aubergine (eggplant). Peel an Aubergine. Slice the eggplant into cubes measuring about an inch.

2. Only salt the eggplant.
Place the eggplant and sprinkle it with the salt in a colander or salad
spinner. Toss to mix and then let the Aubergine sit for 30 minutes. You’ll want
to put it in a sink or bowl if you’re using a colander, as the eggplant will
release a bit of water. Arrange a middle-of-the-oven rack and heat to 400 ° F.

3. Dry and shower

Rinse the eggplant under cool water and thoroughly dry. (This is where the salad spinner comes in handy.) Put the rinsed eggplant cubes on a few layers of paper towels and pat dry with a few more towels if you’re working with a colander. 

4. Toss with olive oil

Move the eggplant to a baking sheet and divide it into one layer. Drizzle the oil, then toss to cover. 

5. Roast the Eggplant

20 Minutes to roast the eggplant. Flip and roast for 10 to 20 minutes, until golden-brown and soft. In salads, use the roasted eggplant cubes as a stand-in for home fries, or as a basic side, all alone.




Steaks Roasting Eggplant

1. Cut into steaks. Slice the end of the stem off of the eggplant, then lengthwise slice the eggplant into 1-inch-thick “steaks.” 

2. Only salt the eggplant. On a wire rack set over a baking sheet, lay out the eggplant. Sprinkle with the salt on each side of the steaks, and let the aubergine sit for 30 minutes. Arrange a middle-of-the-oven rack and heat to 400 ° F.

3. Dry and shower. Rinse the eggplant under cool water and thoroughly dry. While still on the cooling rack, you can rinse the eggplant steaks-only flip once to get each hand. Pat with paper towels to rinse. 

4. Have the steaks seasoned. Move the eggplant to a baking sheet and divide it into one layer. In a small cup, mix the oil, tamari, or soy sauce, and paprika, then brush on both sides and steak edges. 

5. Roast. Roast. 20 Minutes to roast the eggplant. Flip and roast for 10 to 20 minutes, until golden-brown and soft. Immediately serve.

This oven-roasted eggplant recipe makes just about every meal the ideal, balanced addition. In these roasted eggplant slices, I kept the seasonings simple, so they can be used in a wide variety of ways. Using marinara and mozzarella cheese to transform them into Parmesan aubergine. Or use them as lasagna layers (eggplant lasagna!) instead of pasta. Or just serve them with some chicken on the side! You can’t really go wrong. I’ll teach you how to cut eggplant and roast eggplant – below is all you need to know about roasting eggplant.

Eggplant is one of those vegetables about which humans often have strong opinions. And I do get that. I haven’t always been a huge fan of eggplants. But they get caramelized in the oven when you drizzle the slices with a generous amount of olive oil and season them correctly, and they are addictive!

And an eggplant addiction is one which I can feel all right about. Let’s get to an Aubergine!


I’m here to show you how to make an eggplant roast! It is quick , simple, and totally flexible, as I have already said.

Everyone should have in their back pocket a simple roasted eggplant recipe and this is it.

1. Cut the eggplant. I like cutting them into 1/2 “slices (or so).

TIP: The thinner the slices, the more caramelized edges you get, and the less time it takes to bake them. But, if you slice them too thin, you risk burning, so 1/2 inch (or slightly less) thick is a reasonable thickness to aim for.

2. Arrange the eggplant on a baking sheet (or two if there is no space in it). Drizzle them with olive oil and season them with sea salt, garlic powder, and black pepper once you have spread out the slices in a single sheet. Flip the slices over and repeat oil and seasoning.

3. Roast the eggplant in an oven . I like cooking them until they’re soft and golden, and start to caramelize a little bit. It is going to take about 30-35 minutes.

And that’s how eggplant slices should be roasted. Serve on the side with some marinara, if you like!


No! No. Before you cook it, you don’t need to peel the eggplant. The eggplant ‘s outer peel (the beautiful purple one!) is absolutely edible and actually helps keep the eggplant together until it’s cooked.

You would remove the peel if you were planning to make your roasted eggplant slices into a dip like baba ganoush, but you would leave the peel on for general roasted eggplant recipes.


You want to slice it cross-sectionally to make circles, about 1/2 inch thick while cutting eggplant. Try to get even slices of them so they cook uniformly.

I do have one specific tip for how to cut eggplant:

Just cut off the leafy end after the slicing is finished, so you’ll have something to grasp on while you slice.


We’re keeping the seasonings very simple in this oven roasted eggplant recipe. This is excellent because you can use the eggplant in so many different ways.

I like to make a balanced drizzle of olive oil to the eggplant and then season the slices with salt, garlic powder and black pepper.

TIP: Without much effort, want even more flavor? Sprinkle on some seasoning in Italy!

This is it! Your slices of roasted eggplant are ready to be eaten plain or used in a recipe.


At 400 degrees F, the cooking time for roasted eggplant slices is about 30 minutes. You want golden and soft ones.

As I recommend here, the cooking time can differ if your slices are much bigger or smaller than 1/2 inch.


For 3-5 days, you can store roasted eggplant slices in the refrigerator. Let them cool down after you roast them, and put them in an airtight container in layers.


This recipe for eggplant roasted in the oven will freeze well! Let them cool off after the eggplant has cooked. You can then freeze them up on a cookie sheet in a single layer. You should move the slices when they are frozen solid.

When you are ready to use your roasted eggplant slices, let them thaw and then reheat them until hot in a skillet or 350 degree F oven.

Eggplant slices roasted on an oven plate with marinara


I love safe eggplant recipes like this one because just about everything goes with it! Here you can find all of my simple low carb keto dinner recipes, but here are some highlights that would be great with this recipe for baked eggplant:

Ground Lamb Kofta Kebab – Mediterranean dishes such as this one are a perfect match for the best recipe for roasted eggplant!

Slow Cooker Chicken Cacciatore – Turn on the oven and make roasted eggplant slices while the chicken finishes in the slow cooker!

Low Carb Chicken Parmesan – Add some roasted eggplant slices to this chicken and you will get a parmesan mash-up of chicken / eggplant! YUM. YUM.

Crispy Baked Chicken Thighs-Simple often just goes with simple. The seasonings may be simple, but the taste is unbelievable.

To see the products used to create this recipe click the links below.
Nonstick Baking Pan are favorite! They never stick and they’re so good at cleaning up!

For roasted eggplant recipes, I love the extra large pan.

8-Inch Chef’s Knife – You can’t go wrong with a fine chef knife.

Olive Oil Mister-Using this mister on your slices ensures that there is a light mist of oil over each eggplant.

Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories                    178
Fat                               13g
Protein                          2g
Total Carbs                13g
Net Carbs                     7g
Fiber                              6g
Sugar                             8g

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