When summer is here and the garden is in full swing, you can sometimes get overloaded with eggplant. After using your three favorite recipes a couple of times each, you need a new plan. Here is a primo suggestion for enjoying eggplant today or saving it for winter. These are roasted eggplant cubes that serve as a side dish with beef, top a salad in fine style, or get dropped in one of your homemade soups just before serving time.
You can use eggplant of any size or shape, just cut smaller eggplant (such as Japanese) into rounds or half-rounds and use the same process. We roast them in the summer when eggplant is abundant, eat them all summer long, and freeze some to enjoy throughout the winter as well.
Oven Roasted Eggplant Ingredients
- 1 large eggplant
- 1 generous teaspoon sea salt
- 1/4 cups high heat oil (peanut, extra light olive oil, high oleic safflower oil)
- 2 finely crushed cloves garlic
- Extra virgin olive oil to taste
Multiply these ingredients by as many times as you have eggplant to process. Just remember that you cannot crowd the eggplant in the oven. Ten eggplant means you need to be in or near the kitchen for the afternoon.
Oven Roasted Eggplant Steps
- Cut the eggplant into 1″ cubes and place in a bowl.
- Sprinkle on the salt, garlic, and oil.
- Toss well and allow to sit for 30 minutes for the flavors to blend.
- Spread cubes in a single layer on a cookie sheet. A little space between the cubes allows for better roasting.
- Roast at 450-475 degrees for about a half hour. Time can vary depending on climate and the density of your eggplant. Toss the cubes a couple of times during the roasting process. Roast until the cubes are brown and the insides creamy.
- Serve hot or at room temperature. Dress with extra virgin olive oil to taste before serving.
If you are going to freeze these cubes, loosen them on the cookie sheet and allow them to cool. When they have cooled, pop the cookie sheet into the freezer. The cubes will set up in a couple of hours. Pop them loose from the cookie sheet and place them in freezer bags. Your heart will sing when you take one of these bags of cubes from the freezer come winter.
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I love the “sluuup” sound you made for the top eggplants! Made me smile. Oh how I wish I was brave enough to do a video . . .some day. Great post!
This recipe sounds delicious! I saw your post on Friday Food @ Mom Trends.
Hi Jen,
I really enjoyed your video and the recipe looks great. I love roasted eggplant. Hope you have a great week end and thanks for sharing with Full Plate Thursday!
Come back soon,
Miz Helen
One of my favorite vegetables is eggplant. Whether baked, fried, grilled, steamed it, I still enjoy the taste of it. I also have my very own eggplant omelete recipe that our family truly enjoy anytime of the day. I hope you could share more eggplant recipe to me! Would love to try all of your recipes!
[...] roasted eggplant can be served as a side dish or as an ingredient in soups and salads. It freezes well too, making [...]
I really love eggplant whether it is serve boiled, roast, fried and etc. for as long as it’s eggplant I’m okay to eat it. We can actually experiment with the eggplant since this kind of vegetable is not sensitive. It has no distinct taste so it’s okay to make some experiment on it by means of mixing it with other ingredients.
This was delicious. Thanks for sharing.
looking your video its make me hungry, lol
WOW, delicious. I used 2 large eggplants, 1 tsp salt, generous olive oil, and 3 large cloves of garlic. Absolutely delicious. Thanks for this excellent, simple recipe!
We have a tidal wave of eggplant and I’ve been looking for proven methods for freezing. I’m going to do this with some of it! Thank you!
Oh my God you make me hungry!!!