The eggplant developed a natural sweetness in the oven, a depth of flavor I’ve never achieved from frying. Some pieces caramelized on the edges, adding extra flavor. For finger food, add a little salt to offset the sweetness. You can add black pepper or any number of seasonings during the roasting process to give it a different flavor.

I’ve tried substituting it for fried eggplant in cooked salads (like Mooshi’s Eggplant Salad), added it to a cold mixed green salad, or simmered it for a few minutes in curry sauce and served it as a vegetarian entree. I’ve used it as a pasta substitute. Top the eggplant with marinara or bolognese sauce. My husband likes his topped with a little Greek yogurt, labneh, or tahini sauce. You can also roast eggplant rounds, like I do in this recipe for Vegetable Moussaka.

If you want to roast eggplant for a dip like babaganoush, the process is different. Check notes for link.
PREP TIME 45 mins
COOK TIME 30 mins
TOTAL TIME 1 hr 15 mins