Meltingly tender, salty, and sweet, this oil-free roasted eggplant is a versatile side dish that elevates any meal.
Why you’ll love this recipe
- It’s healthy: Eggplant is high in fiber, antioxidants, vitamins, and minerals. Roasting it without oil gives you all the flavor and nutrients without added fat.
- It’s easy: This dish requires minimal prep and bakes in the oven, freeing you up to focus on other things.
- It’s versatile: With a tender texture and a subtle sweetness, oil-free roasted eggplant brings an understated elegance to your table. It’s a great choice for enhancing a main dish without stealing the spotlight.
Ingredients
- Eggplant: Eggplants are high in antioxidants, which protect against cell damage. The skin is edible and gets its deep purple color from nasunin, an anthocyanin with powerful antioxidant properties. For this reason, I recommend keeping the skin on. However, peeling the eggplant before dicing it will give it a softer texture, if that is your preference.
- Balsamic vinegar: Infuses the roasted eggplant with a subtle sweetness. Balsamic vinegar is a healthy alternative to oil for roasting.
- Kosher salt (optional): Used for salting the eggplant, kosher salt draws out moisture and reduces bitterness. If you are reducing salt intake for health reasons or are short on time, feel free to skip salting and draining the eggplant. The end result will still be delicious, but the eggplant may not be quite as tender and may have a slightly bitter taste.
See recipe card for quantities.
Instructions
Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 2 (optional; omit to reduce sodium): In a large bowl, toss the diced eggplant with the salt until the salt is evenly dispersed.
Step 3 (optional; omit to reduce sodium): Transfer the salted eggplant to a colander over the sink. Allow it to drain for 20 minutes.
Step 4: Use a clean tea towel or paper towels to gently pat the eggplant dry. Wipe any remaining salt out of the large bowl. Return the eggplant to the large bowl, add the balsamic vinegar, and toss to coat.
Step 5: Transfer the eggplant to the prepared baking sheet, spreading it out in an even layer.
Step 6: Roast for 25 to 30 minutes, or until the eggplant is tender and golden-brown. Serve warm as a side dish or enjoy warm or chilled in wraps or salads. Or spread a thin layer of hummus on toast and top with oil-free roasted eggplant for an easy snack.
Equipment
- Baking sheet
- Parchment paper
- Large bowl
- Colander
- Measuring spoons
- Clean tea towel or paper towels
Storage
Store any leftovers in the fridge for 3 to 4 days. I do not recommend freezing.
Top Tip
After draining the eggplant in a colander, take a moment to pat it dry with a clean tea towel or paper towels. Doing so reduces excess moisture and salt.
FAQ
Peeling is not necessary. In fact, I recommend leaving the skin on, as the skin contains a high concentration of antioxidants, which prevent cell damage. If you prefer a softer texture or the skin on your eggplant is particularly thick, go ahead and peel it before dicing it.
No. Like peeling the eggplant, salting it is a matter of personal preference. Salting will cut down on bitterness and draw out excess moisture. However, depending on the variety of eggplant used, the effect of salting may be quite subtle. If you are short on time or are cutting back on sodium intake, you can skip this step. The roasted eggplant will still taste good but may be a little less tender and have a slightly bitter taste.
When the roasted eggplant is done, it will be golden-brown in color. The skin will look a little darker and may be wrinkled in places. Test for doneness by piercing a couple pieces with a fork: the eggplant should be very tender, almost melting off the fork.
Related
For other side dish ideas, try these:
Oil-Free Roasted Eggplant
Equipment
- baking sheet
- parchment paper
- large bowl
- colander
- measuring spoons
- clean tea towel or paper towels
Ingredients
- 1 medium eggplant (approximately 1 pound), cut into ½-inch dice
- 1 teaspoon kosher salt (optional; see FAQ)
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the diced eggplant with the salt until the salt is evenly dispersed.
- Transfer the salted eggplant to a colander over the sink. Allow it to drain for about 20 minutes. If you are short on time or are limiting sodium intake for health reasons, you can skip the salting and draining. The roasted eggplant will still taste good but may be slightly less tender and/or somewhat bitter.
- Use a clean tea towel or paper towels to gently pat the eggplant dry.
- Wipe any remaining salt out of the large bowl. Return the eggplant to the large bowl, add the balsamic vinegar, and toss to coat.
- Transfer the eggplant to the prepared baking sheet, spreading it out in an even layer. Roast for 25 to 30 minutes, or until the eggplant is tender and golden-brown.
- Serve warm as a side dish or enjoy warm or chilled in wraps or salads.
Notes
- Store any leftovers in the fridge and use within 3 to 4 days. I do not recommend freezing.
