Ingredients & Substitutions
Here I explain the best ingredients for my roasted eggplant recipe, what each one does, and substitution options. For measurements, see the recipe card.
More Easy Eggplant Recipes
Roasting is one of the best ways to cook eggplant, but I’ve got many other ways! Try some of my others: To prepare the eggplant, simply slice it crosswise to make circles, about 1/2 inch thick. Try to get even slices, so that they cook at the same rate.
Chicken – Keep it basic with my baked chicken thighs, crispy drumsticks, or air fryer chicken breast. For an Italian-inspired meal, try my chicken cacciatore or chicken marsala. Steak – It’s a less common combo, but I actually like this dish with my tender sirloin steak, filet mignon, or New York strip. Seafood – I’ve got lots of fish options, from classics like pan seared salmon (my favorite) or baked cod, to more interesting sea bass, trout, or haddock. For a fancy dinner, baked eggplant is perfect with crab legs, lobster tail, or garlic butter shrimp. Lamb – I think eggplant goes really well with lamb, since both are common in Mediterranean cooking. Try my lamb kofta kebab, or if you’re feeling fancy, baked lamb chops. Sauce – I usually serve roasted eggplant with marinara sauce on the side, but tahini sauce or tzatziki sauce would also work beautifully. Brunch – These go perfectly with my favorite shakshuka recipe!
Please enter your first name for your account. Your saved recipe will also be sent to your email. Sometimes I get so impatient that make this roasted eggplant recipe anyway, even when it’s out of season. At least when I’m lucky enough to find a decent eggplant at other times of year. Do you have foods like that, where you convince yourself they’re okay even out of season because you like them so much? Do you get them anyway or wait for the season? Let’s chat about it in the comments below!
