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

Scale

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