Easy Roasted Eggplant is a Middle Eastern/Israeli dish of just 1 ingredient—eggplant—that is roasted in the oven or over an open flame.
About this recipe…
Easy Oven-Roasted Eggplant is a favorite dish to be eaten any time. While some people wrap potatoes in aluminum foil and place them in an oven or toss them into a fire, one can also wrap eggplant in aluminum foil and place it on an open flame on your stove. That’s how Israelis do it in their homes.
Then, they will cut it open, drizzle or pour tehini on top and eat it right out of the skin…or even with the skin, which – after it has blackened – is soft and delicious when eaten together with the cooked meat of the eggplant.
When roasted eggplant is served on a dish, it may be topped with diced tomatoes or herbs.
It can also be used as the base for baba ganoush.
Eggplants can be roasted in several simple ways:
1) Roast over an open flame: Poke a fork or a knife into the eggplant in several places to allow air to escape.
Then, place the eggplant over a burner with open flame on your stove (cover around the burner with aluminum foil first to protect it from the eggplant, which will leak as it cooks).
Some people first wrap the eggplant in aluminum foil before placing it on the flame, so whichever way works for you. Turn or reposition the eggplant every 5-10 minutes as the part over the flame has blackened and has shriveled a bit, until the entire eggplant has blackened and shriveled somewhat.
This is the best way to prepare it (over an open flame), because of the smokey flavor it gives.
2) Roast over an electric stove: The same as the process above, but use a grill pan over the burner.
3) Roast in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper.
Place in a oven at a high temperature (400°F—you can use a higher temperature, but check more often) and turn the eggplant every 10-15 minutes or so until the entire eggplant has blackened and shriveled somewhat.
4) Broil in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper.
Place in a oven on broil and turn the eggplant every few minutes or so until the entire eggplant has blackened and shriveled somewhat.
They are ready when you can easily slide a fork or knife through the skin and meat of the eggplant.
The skin becomes so soft that, if you want, you can eat it.
However many people just slice it open, sprinkle with salt and/or pepper, and eat it right out of the skin.
Or you can peel off the skin or scoop out the inside and place on a plate or use it to make eggplant salad, such as these: Easy Baba Ganoush and Easy Israeli Eggplant Salad.
A little about eggplants
The eggplant is native to India and Asia, where it can be found growing wild, and it is believed that eggplants were brought to Europe sometime during the 7th or 8th century.
Australians and Americans call the vegetable eggplant, while in England it is called an aubergine, from the French word for this vegetable.
Because of its meaty texture, eggplant is used instead of meat in some vegetarian versions of meat recipes.
While there are a variety of types of eggplants, the one for this recipe is the large, egg-shaped (or teardrop-shaped), blackish-purple one with the meaty inside.
Eggplants have health benefits, as they contain antioxidants like vitamins A and C, which help protect your cells against damage, and are low in calories.
About cooking eggplant
Eggplants can be roasted, baked, steamed, deep-fried, or sautéed.
Before cooking an eggplant, cut off the top part where the green is (called a calyx). The bottom tip should also be removed, but this is not imperative. The skin is perfectly fine to eat, but it must be cooked well. Otherwise it may come out chewy.
This recipe can use either peeled eggplants or eggplants with the skin (having the skin on will not ruin the recipe).
Eggplant is naturally a little bitter. If you find that to be the case, you can draw out the bitterness by sprinkling it with salt and letting it sit awhile. If you are using slices or pieces, slightly salt after cutting. I have personally never found this to be a problem when cooking with eggplants
Using salt before cooking can help prevent the eggplant from absorbing too much oil and becoming greasy if using oil with the eggplant recipe (I normally just pat the pieces with a paper towel if need be).
If you do use salt, MAKE SURE to rinse it off before cooking the eggplant, or the salt will become a part of your dish!
Personally, I have never salted my eggplants before using them (and I have used eggplants in two countries) and have never had any problem with bitterness, but if you have any concern, please do.
If a recipe calls for frying, but you prefer not to do so because of the calories the oil will add to the recipe, you can spray with cooking oil and bake instead.
Everyday pantry essentials to keep in your kitchen (suggested)
I’m not great at meal planning and have found that having certain “essentials” in my kitchen at all times allows me to make a large variety of dishes without having to make sudden trips to the store.
Seasoning and flavoring:
- salt (my recipes use regular table salt)
- ground black or white pepper
- granulated garlic or garlic powder (I prefer granulated)
- onion powder
- sweet paprika and/or sweet pepper flakes (paprika is ground dried red pepper, pepper flakes are crushed dried red pepper)
- hot paprika, hot pepper flakes, or cayenne pepper (moderately spicy dried ground chili pepper) for those occasional spicy dishes
- ground turmeric
- ground cumin
- ground cinnamon
- ground ginger
- ground nutmeg
- ground cloves (for pumpkin flavors)
- sugar (granulated)
- brown sugar
- chicken consommé powder / beef bouillon powder (regular or vegetarian)
- onion soup mix
- onion flakes (substitute for fresh onion—3 tablespoons for 1 medium onion).
- various herbs
- additional spices to adapt taste to preference
Misc:
- oil / margarine / butter / cooking spray
- coconut cream as a dairy-free cream substitute
- flavorless milk substitute as a dairy-free milk alternative
- cornstarch as a thickening agent
- flour
- baking powder
- baking soda
- bread crumbs or cornflake crumbs (you can make these with your blender or food processor) for coating
- condiments, such as ketchup, mustard, and barbecue sauce
- tomato sauce/tomato paste/canned tomatoes—diced or crushed/pasta sauce
- soy sauce (makes a great flavoring for savory foods)
Also make sure to keep eggs in the fridge as well as veggies that last a long time, like potatoes and onions. And I also keep a variety of ingredients for main dishes, such as chicken and ground beef.
Love Israeli salads?
Try these!
Easy Israeli Red Cabbage Salad
Easy Israeli Potato Salad
Easy Israeli Mushroom Salad
Easy Israeli Eggplant Salad
Easy Roasted Eggplant Recipe
Delicious 1-ingredient roasted eggplant. Just add tahini, tomato, or spices.
Ingredients
- 2 medium eggplants
- 1/2 cup tehini
Instructions
- Cut off the calyx (green top) of the eggplant.
- Roast the eggplants (*See notes)
- Cut open the eggplant.
- Pour or drizzle tehini over the roasted eggplant.
- Serve alone, with diced tomatoes, with fresh herbs, etc.
Notes
* You can do this in several simple ways:
1) Roast over an open flame: Poke a fork or a knife into the eggplant in several places to allow air to escape. Then, place the eggplant over a burner with open flame on your stove (cover around the burner with aluminum foil first to protect it from the eggplant, which will leak as it cooks). Turn or reposition the eggplant every 5- 10 minutes as the part over the flame has blackened and has shriveled a bit, until the entire eggplant has blackened shriveled somewhat. This is the best way to prepare it (over an open flame), because of the smokey flavor it gives.
2) Roast over an electric stove: The same as the process above, but use a grill pan over the burner.
3) Roast in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper. Place in a oven on a high temperature (400°F - you can use a higher temperature, but check more often) and turn the eggplant every 10-15 minutes or so until the entire eggplant has blackened shriveled somewhat.
4) Broil in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper. Place in a oven on broil and turn the eggplant every few minutes or so until the entire eggplant has blackened shriveled somewhat.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 277Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 13mgCarbohydrates: 31gFiber: 8gSugar: 9gProtein: 8g