Oil-Free Roasted Eggplant
Meltingly tender, salty, and sweet, this oil-free roasted eggplant is a versatile side dish that elevates any meal.
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.