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Introducing my tasty Roasted Aubergine recipe – the perfect side dish or appetiser for your family! The caramelisation that is famous in roasted eggplant recipes combined with the Asian flavours of soy sauce and toasted sesame seed oil makes for a dish you can’t put down!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
If you haven’t tried Aubergine roasted yet, you are in for a treat! When you roast eggplant, it has a similar texture to roasted courgette – tender and delicious. This eggplant recipe is different from others you may have tried! It’s not a basic recipe to throw onto pasta or an eggplant parmesan, but an Asian take on this delicious vegetable!
Ingredients to make Roasted Aubergine
- Aubergines – are known as eggplant in some places.
- Soy Sauce or Tamari – gives a delicious flavour to the eggplant cubes.
- Maple Syrup – adds sweetness and helps the caramelisation.
- Toasted Sesame Seed Oil – gives a great sweet and 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 zucchini, peppers, broccoli, carrots, tomatoes, and more!
- 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, throw together your favourite seasonings in a bowl – garlic, black pepper, fresh lemon juice, etc with some oil. 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 red pepper flakes in with the other ingredients before coating the aubergine.
- Deluxe – Top with a drizzle of tahini sauce and some fresh herbs for a nice flavour pairing.
- Kid friendly – Serve along some rice or stir-fry noodles to introduce this delicious dish to young ones.
How to make Roasted Aubergine
Step 1: Preheat oven to 240°C/450°F. Line a rimmed baking sheet with parchment paper. Cut the aubergine into large cubes, around 3cm.
Step 2: Combine soy/tamari sauce, maple syrup, and sesame seed oil.
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 bake for 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.
What to serve with Roasted Aubergine
Leftovers
Storage of leftover aubergine is simple – just store in an airtight container for up to three days! Reheat in the oven, air fryer, a frying pan, or the microwave.
Recipe FAQs
This is going to depend on a few different things – your oven, the size of your pieces, the space between pieces, etc. I cook my aubergine cubes for about 20 minutes before flipping them and cooking them for another 10.
This used to be common practice! These days, aubergine is bred to be much less bitter, so it is not necessary. It can be helpful before frying as aubergine likes to absorb the oil, but for roasting them, you can skip the salt!
The most important thing is that they are cut evenly. Whether you ultimately choose wedges, cubes, or slices, try to have them be similar sizes so they will cook evenly.
More Aubergine recipes
- Air Fryer Aubergine
- Aubergine Bake
- Aubergine Curry
- Aubergine Miso
- 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 oven to 240°C/450°F. Line rimmed baking sheet with parchment paper. Cut the aubergine into large cubes, around 3cm.
- Combine soy/tamari sauce, maple syrup, and sesame seed oil.
- Add the aubergine and toss well to coat.
- Arrange the aubergine on the prepared baking sheet. Roast for 20 minutes.
- Finally, flip the aubergine cubes, and bake for 10 minutes or until caramelised. Serve aubergine warm, garnished with chopped parsley and sesame seeds.
Easy and delicious!
Thanks Kiran 🙂