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Introducing my tasty Roasted Aubergine recipe: the perfect side dish or starter for autumn! Cubes of aubergine are tossed in soy sauce, maple syrup and toasted sesame oil, then roasted until the edges caramelise and the middles go soft and creamy. Fancy an even richer glaze? Try my Peanut Butter & Miso Roasted Aubergines too.
Roasted Aubergine at a Glance
James's tipGive the cubes plenty of space on the tray so they roast rather than steam, and flip them after 20 minutes. Keep an eye on them at the end, as the maple glaze can catch.
Key ingredients
- Aubergine
- Soy sauce
- Maple syrup
- Toasted sesame oil
Why you'll love it
- About 108 kcal a portion
- 4g of fibre a portion
- Caramelised edges, soft middle
Quick summary
This roasted aubergine tosses 3cm cubes of aubergine in soy sauce, maple syrup and toasted sesame oil, then roasts them for 30 minutes, flipping halfway, until caramelised. Finish with sesame seeds and parsley. It serves 4 and is about 108 kcal a portion.
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Why this recipe works
If you haven’t tried roasted aubergine yet, you are in for a treat! Roasting turns it tender and silky inside, a bit like roasted courgette, with sticky, caramelised edges. It’s not a basic recipe to throw onto pasta, but an Asian style take on this delicious vegetable. Love a tray of roasted veg? My Mediterranean Vegetables are another easy one.
Ingredients to make Roasted Aubergine
- Aubergines: pick firm, shiny ones that feel heavy for their size. Two medium aubergines (about 550g) serve 4.
- Soy Sauce or Tamari: gives a deep, savoury flavour to the aubergine cubes. Use tamari if you need it gluten free.
- Maple Syrup: adds sweetness and helps the caramelisation.
- Toasted Sesame Seed Oil: gives a rich, nutty flavour.
- Sesame Seeds: are for garnish.
- Chopped Parsley: is also a garnish.
See recipe card for full information on ingredients and quantities.
Substitutions
- Aubergine: if you want to try another vegetable with this recipe, go for it! It would be great with courgette, peppers, broccoli, carrots, tomatoes and more! For an autumn tray, see my Roasted Root Vegetables.
- Maple Syrup: Honey is always a great replacement for maple syrup if needed.
- Toasted Sesame Seed Oil: really gives a distinct flavour, but you can use basic olive oil in a pinch as it will help to roast up the aubergine.
- Additional Seasonings: Soy sauce has plenty of salt, but you can add it as needed. If you want to trade out the Asian flavours for something different, mix your favourite seasonings in a bowl with some oil: garlic, black pepper and fresh lemon juice all work well. You could even top with some cheese (mozzarella or parmesan) and have a little baked treat.
Variations
- Spicy: To add some heat to this dish, sprinkle some cumin or chilli flakes in with the other ingredients before coating the aubergine.
- Deluxe: Top with a drizzle of my Asian Tahini Sauce and some fresh herbs for a nice flavour pairing.
- Kid friendly: Serve with some rice or noodles to introduce this delicious dish to young ones. My Peanut Butter Noodles always go down well.
How to make Roasted Aubergine
Step 1: Preheat the oven to 220°C fan (240°C conventional, gas 9). Line a baking tray with baking parchment. Cut the aubergine into large cubes, around 3cm.
Step 2: Combine the soy sauce (or tamari), maple syrup and toasted sesame oil in a large bowl.
Step 3: Add the aubergine and toss well to coat.
Step 4: Arrange the aubergine on the prepared baking tray. Roast for 20 minutes.
Step 5: Finally, flip the aubergine cubes and roast for another 10 minutes or until caramelised. Serve aubergine warm, garnished with chopped parsley and sesame seeds.
Hint: If you prefer roasted aubergine slices over cubes, simply slice them and follow the rest of the instructions the same. Give the pieces space on the tray so they roast rather than steam, and keep an eye on them for the last few minutes, as the maple glaze can catch, just like on my Roast Parsnips.
What to serve with Roasted Aubergine
Leftovers
Leftover roasted aubergine will keep in an airtight container in the fridge for up to 2 days, or in the freezer for up to 3 months. Reheat in the oven, air fryer, a frying pan or the microwave until steaming hot, or enjoy it cold tossed through my Rice Salad.
Recipe FAQs
It depends on your oven and the size of the pieces. I roast 3cm cubes for 20 minutes, flip them, then give them another 10 minutes until they are caramelised on the outside and soft in the middle.
This used to be common practice! These days aubergines are much less bitter, so it is not necessary. It can help before frying, as aubergine likes to soak up oil, but for roasting you can skip it.
The most important thing is that the pieces are even. Whether you choose wedges, cubes or slices, keep them a similar size so they cook at the same rate. I go for 3cm cubes.
A hot oven gives the best colour. I roast and bake aubergine at 220°C fan (240°C conventional, gas 9), so the glaze caramelises before the pieces dry out.
Yes. Toss the cubes in the glaze and cook them in a single layer, shaking the basket halfway. See my Air Fryer Aubergine for the timings I use.
Yes. Cool it, then freeze it in an airtight container for up to 3 months. Defrost in the fridge and reheat in the oven or air fryer until steaming hot all the way through. It will be a little softer than fresh.
More Aubergine recipes
- Air Fryer Aubergine
- Awesome Aubergine Bake
- Aubergine Curry
- The BEST Aubergine Miso (Nasu Dengaku)
- Aubergine Parmigiana
- Aubergine Salad
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Roasted Aubergine
Ingredients
- 2 aubergines
- 2 tbsp soy sauce, or tamari
- 2 tbsp maple syrup
- 1 tbsp toasted sesame seed oil
- Sesame seeds and chopped parsley, for garnish
Instructions
- Preheat the oven to 220°C fan (240°C conventional, gas 9). Line a rimmed tray with parchment paper. Cut the aubergine into large cubes, around 3cm.
- Combine the soy sauce (or tamari), maple syrup and toasted sesame oil in a large bowl.
- Add the aubergine and toss well to coat.
- Arrange the aubergine on the lined tray in a single layer. Roast for 20 minutes.
- Flip the aubergine cubes and roast for another 10 minutes or until caramelised. Serve warm, garnished with chopped parsley and sesame seeds.
Easy and delicious!
Thanks Kiran 🙂