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Roasted eggplant shows how the oven can do the hard work while you get all the glory. These baked slices turn out tender, golden on the edges, and perfectly seasoned with a mix of herbs and spices. This recipe is a fuss-free way to transform a humble vegetable into a delicious side dish.
Here is Why This Recipe Works
No bitter vibes: Asian eggplants don’t need salting or brining, so you skip the drama and get straight to roasting.
Effortless flavor: A simple mix of dried and fresh herbs takes this dish from basic to bold without any extra fuss.
Oven does the work: Pop it in the oven, and let the magic happen. Minimal effort, maximum results.
Versatile and pretty: Perfect as a side dish, appetizer, or even the main event. Plus, those caramelized edges look as good as they taste!
If you like this recipe, try our grilled eggplant salad or our baba ganoush.
The Ingredients
- Produce: Eggplants, fresh sage, fresh thyme, fresh rosemary.
- Pantry: Olive oil.
- Pantry seasonings: Garlic powder, dried thyme, dried rosemary, cumin powder, fine salt.
Variations
Mediterranean Herb Roasted Eggplant: Swap the rosemary and thyme for oregano and basil, and sprinkle crumbled feta cheese over the roasted slices.
Spicy Harissa Roasted Eggplant: Replace the cumin with harissa powder or paste and drizzle with a dollop of yogurt before serving.
Garlic Parmesan Roasted Eggplant: Mix minced fresh garlic into the olive oil and sprinkle grated Parmesan cheese over the slices during the last 5 minutes of baking.
What Herbs Go with Eggplant
Eggplant’s mild, creamy texture makes it the perfect canvas for a variety of herbs. Whether you’re going for classic flavors or something bold and unique, there are plenty of options to explore.
- Mediterranean classics: Thyme, rosemary, oregano, basil.
- Earthy and bold: Sage, marjoram, cumin.
- Bright and fresh: Parsley, cilantro, dill.
- Smoky depth: Smoked paprika, chili powder.
- Spicy kick: Harissa or red pepper flakes.
Mix and match these herbs to create your own signature flavor profile that complements any dish!
Tips for Success
- Asian eggplants are naturally sweeter and don’t require salting, but globe eggplants work just as well with a quick sprinkle of salt to reduce bitterness.
- Slice the eggplant evenly to ensure all pieces roast at the same rate.
- Brushing both sides with olive oil helps achieve that golden, caramelized finish.
- A hot oven ensures the eggplant roasts evenly and develops a rich flavor.
- Lining the baking sheet with parchment prevents sticking and makes cleanup a breeze.
- For extra browning, place the slices under the broiler for a minute or two at the end.
Storage
Refrigerating: Store the roasted eggplant in the refrigerator for up to 3 days..
Freezing: For longer storage, freeze the slices in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or bag. They’ll keep well for up to 3 months.
Reheating: To reheat, place the eggplant slices on a baking sheet and warm them in a 375°F oven until heated through.
Baked Eggplant with Herbs
Roasted eggplant is the kind of recipe that checks all the boxes—it’s easy, flavorful, and versatile enough to pair with almost any meal. Serve it as a side dish, layer it into a main course, or enjoy it straight from the pan. It’s a no-fuss way to bring something special to the table.
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Herb Roasted Eggplant
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Ingredients
- 1-½-2 pounds eggplants, (I used 3 Asian eggplants)
- ¼ cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon cumin powder
- ½ teaspoon salt
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped rosemary
- Fresh herb sprigs for garnish
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Rinse the eggplants and wipe dry with a paper towel. Slice off the stem tops and a thin sliver from the end. Place the slices in a colander and sprinkle with
- Slice the eggplants into 1-½ inch thick slices and arrange on the prepared baking sheet and brush with oil.
- In a small dish, combine the garlic powder, dried thyme, dried rosemary, cumin powder and salt.
- Sprinkle the eggplant slices lightly with the herb mixture, turn the slices over and repeat with the oil and herb mixture.
- Transfer the baking sheet to the oven and roast for 20 minutes then turn each slice over and roast for an additional 10 to 15 minutes or until brown and tender when pierced with a paring knife.
Notes
- I used Asian eggplants because they have a sweeter flavor and do not need to be salted to reduce any bitterness that can be associated with the larger globe eggplants. However, any type of eggplant will work.
- If the slices are tender but not quite as brown as you like, place them under a hot broiler until browned to your liking.
- Herb swaps: Customize the flavors by swapping the dried herbs. Try oregano, marjoram, or even smoked paprika for a twist. Fresh basil or parsley also make great garnishes.
- Serving ideas: Serve as a side dish, layer into sandwiches, or chop and toss into a salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I need to travel by bus and train, I would like to bring a easy eggplant in long strip roasted with fresh seasoning as an appetizer & a fresh
Sliced mozzarella with prosciutto wrapped.
Thank you
That sounds wonderful with the prosciutto and mozzarella. Have a safe trip.
Nice presentation! And such lovely flavor in this dish — really terrific recipe. Thanks.
Thank you, John! These are delicious 🙂