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Roasted Eggplant for Pasta and Recipes

By Chef Gruyère on February 25, 2009

Photo by Chef*Lee

4 Reviews

Prep Time: 5 mins
Total Time: 35 mins
Serves: 4-8, Yield: 4.0 cups eggplant

Photo by Chef*Lee

About This Recipe

"This is an easy and yummy way to roast eggplant. Sitting in salt then roasting for this amount of time gets rid of the bitterness. You can add the eggplant to pastas, soups, or just eat them right out of the oven!! You can also add a little plain yogurt to them, it's good!!!!"

Ingredients

2 medium sized eggplants, peeled and cut into same size cubes
5 tablespoons olive oil
fresh ground black pepper
just under 1 tsp kosher salt plus some salt for pre-curing the eggplant
1/2 teaspoon garlic powder

Directions

Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (145 g)

Servings Per Recipe: 4

Amount Per Serving: %
Calories 216.1
Calories from Fat 156: 72%

Amount Per Serving: %
Total Fat 17.4g: 26%
Saturated Fat 2.4g: 12%
Cholesterol 0.0mg: 0%
Sugars 6.5 g
Sodium 5.9mg: 0%
Total Carbohydrate 15.8g: 5%
Dietary Fiber 9.3g: 37%
Sugars 6.5 g: 26%
Protein 2.8g: 5%

Reviews

"Loved this. Saw a reviewers comment that they had subbed the regular eggplant in a recipe with this one. I tried it and it was great. I skipped the salting step because I"

By MargoMart on July 15, 2010 | 1130407
"This came out SO wonderful. I used about half the oil in mine and it still was terrific. I added a ton of pepper because I love it. This is a great way to make a pasta dish healthier-- add tons of eggplant in place of some of the pasta. It was the best part of the dish. I, uh... well, I ate a whole eggplant by myself. And they're not small vegetables! Great recipe, easy, will do often!"

By Karenlyn2 on October 16, 2009 | 970585
"These we're the best roasted eggeplant I've ever put in my mouth! Thank you so much for posting this recipe! There was none left by the time our meal was over with. My hubby and I ate it all!!!!!"

By Momma Vickie on May 23, 2009 | 873835
"Absolutely great!!!!! Curing the eggplant this way really takes the bitterness out and it imparts a wonderful flavor throughout the eggplant because some of the salt still gets into the vegetable even with rinsing. I loved the flavor of this eggplant, we just ate it right off the pan! I will definitley use this in recipes for pastas and curries. Thanks so much for posting!!!"

By Chef*Lee on April 23, 2009 | 855513