This Delicious Garlic Roasted Eggplant recipe turns a simple vegetable into a deeply flavorful side dish with crispy edges and a tender, creamy center. Roasting eggplant with garlic and olive oil brings out its natural richness, making it perfect for weeknight dinners or holiday spreads. If you love oven-roasted vegetables like roasted delicata squash, this dish belongs in your rotation.
Why You’ll Love It
- Simple ingredients: Pantry staples and fresh eggplant.
- Big flavor: Garlic caramelizes beautifully in the oven.
- Versatile: Works as a side, topping, or meatless main.
- Healthy: Naturally gluten-free and plant-forward.
Ingredients
- 2 medium eggplants, cut into 1-inch cubes
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Optional: fresh parsley or grated Parmesan for serving
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Spread the eggplant cubes on the baking sheet in an even layer.
- In a small bowl, mix the olive oil, garlic, salt, pepper, smoked paprika, and oregano.
- Drizzle the garlic oil over the eggplant and toss until evenly coated.
- Roast for 25 to 30 minutes, flipping halfway through, until golden brown and tender.
- Remove from the oven and garnish with fresh herbs or Parmesan if desired.
Tips & Variations
- Extra crispy: Avoid overcrowding the pan so the eggplant roasts instead of steaming.
- Spicy version: Add a pinch of red pepper flakes.
- Italian-style: Finish with marinara and mozzarella, similar to an eggplant casserole.
Substitutions
- Use avocado oil instead of olive oil for a higher smoke point.
- Swap smoked paprika for cumin or Italian seasoning.
- Try zucchini or mushrooms using the same method as this garlic cauliflower mushroom skillet .
Serving Suggestions
Serve garlic roasted eggplant alongside grilled chicken, spoon it over pasta, or add it to grain bowls. It also pairs well with other roasted veggies like roasted spaghetti squash or crispy chickpeas.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven for 8 to 10 minutes to restore texture, or warm gently in a skillet.
FAQs
Do I need to salt eggplant before roasting?
Not for this recipe. Modern eggplants are less bitter, and high-heat roasting gives excellent results without pre-salting.
Can I make this ahead of time?
Yes. Roast the eggplant in advance and reheat just before serving.
More to Try
- Roasted Delicata Squash
- Crispy Roasted Chickpeas
- Garlic Cauliflower Mushroom Skillet
- Roasted Spaghetti Squash
Conclusion
This Delicious Garlic Roasted Eggplant proves that simple ingredients can deliver bold, comforting flavor. Whether you serve it as a side dish or build it into a meal, this recipe is an easy, reliable way to make eggplant a favorite at the table.
Print
Delicious Garlic Roasted Eggplant
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Delicious Garlic Roasted Eggplant recipe turns a simple vegetable into a deeply flavorful side dish with crispy edges and a tender, creamy center. Roasting eggplant with garlic and olive oil brings out its natural richness, making it perfect for weeknight dinners or holiday spreads.
Ingredients
- 2 medium eggplants, cut into 1-inch cubes
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Optional: fresh parsley or grated Parmesan for serving
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Spread the eggplant cubes on the baking sheet in an even layer.
- In a small bowl, mix the olive oil, garlic, salt, pepper, smoked paprika, and oregano.
- Drizzle the garlic oil over the eggplant and toss until evenly coated.
- Roast for 25 to 30 minutes, flipping halfway through, until golden brown and tender.
- Remove from the oven and garnish with fresh herbs or Parmesan if desired.
Notes
Avoid overcrowding the pan to keep the eggplant crispy. Add red pepper flakes for a spicy version, or finish with marinara and cheese for an Italian twist. Store leftovers in the fridge up to 4 days and reheat in a 400°F oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted eggplant, garlic eggplant, easy vegetable sides, oven roasted eggplant