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–+ servings

Oven Roasted Eggplant

Easy oven roasted eggplant cubes with just 4 ingredients in 20 minutes. Tossed in peanut oil and garlic chili powder, baked at 425°F until tender with golden edges. Meal prep friendly and freezer friendly.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 serving (105g cooked each)
Calories 74 kcal
Protein2 g
Fiber7 g
Fat3 g
Carbohydrates11 g

Equipment

  • 1 Sheet pan lined with silicone mat or parchment paper
  • 1 Mixing bowl large
  • 1 Oven preheated to 425°F (220°C)

Ingredients
 

  • 1.5 lb (680 g) eggplant - about 1 large eggplant
  • 2 teaspoon (10 g) peanut oil - or any high smoke point oil
  • 2 tablespoon (5 g) garlic chili powder - see the recipe here
  • ½ teaspoon (3.5 g) salt

Instructions
 

Preparation:

  • Preheat your oven to 425°F (220°C). Line a sheet pan with a silicone mat or parchment paper.
  • Cut 1.5 lb eggplant into cubes about ½ to ¾ inch in size. Keep pieces uniform so they cook evenly.
    Hands cutting a whole eggplant into cubes on a wooden cutting board with a knife
  • Add the eggplant cubes to a large mixing bowl. Drizzle with 2 teaspoon peanut oil and toss until all pieces are evenly coated. Coating with oil first helps the seasoning stick.
  • Add 2 tablespoon garlic chili powder and ½ teaspoon salt to the oiled eggplant and toss again to coat evenly.
    Eggplant cubes in a stainless steel mixing bowl with chili powder and salt added before tossing

Baking:

  • Spread the seasoned eggplant in a single layer on the prepared sheet pan. Do not overcrowd. Space between pieces ensures roasting rather than steaming.
    Seasoned eggplant cubes spread in a single layer on a silicone mat before going into the oven
  • Bake for 20 minutes until tender with golden edges. No need to flip or toss. Cook time may vary slightly depending on cube size: smaller cubes (½ inch) may be done closer to 18 minutes, larger cubes (¾ inch) closer to 22 minutes.
    Golden roasted eggplant cubes on a silicone mat after 20 minutes at 425 degrees F
  • Serve immediately as a side dish, or let cool completely before portioning into containers for meal prep. See the storage and freezing section in the blog post above for details.
    Roasted eggplant in a patterned bowl with a spoon, ready to serve, held over a wooden board

Notes

Garlic chili powder: This recipe uses ThaliMethod garlic chili powder. Regular Indian red chili powder works as a substitute but the garlic layer will be missing.
Oil first, then season: Add oil before seasoning so the spices and salt stick evenly to every piece.
Cube size and cook time: ½ to ¾ inch cubes at 425°F take about 20 minutes. Smaller cubes cook faster, larger cubes need a few extra minutes.
No salting needed: No need to salt eggplant beforehand. Modern eggplant varieties are not bitter, and the high oven heat handles moisture.
Peanut oil: Peanut oil handles 425°F well. Avocado oil also works. Olive oil is not recommended at this temperature.
Freezer friendly: Cool completely, freeze in a single layer, then transfer to a freezer bag for up to 3 months. Full freezing and reheating instructions in the blog post above.

NUTRITION

Nutrition Facts
Oven Roasted Eggplant
Serving Size
 
1 serving (105g cooked each)
Amount per Serving
Calories
74
% Daily Value*
Protein
 
2
g
4
%
Carbohydrates
 
11
g
4
%
Fiber
 
7
g
29
%
Sugar
 
6
g
7
%
Fat
 
3
g
5
%
Potassium
 
445
mg
13
%
Sodium
 
441
mg
19
%
Vitamin D
 
0
µg
0
%
Calcium
 
29
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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