Roasted Aubergine

5 from 1 vote

Aubergine cubes roasted in a soy, maple and toasted sesame glaze until caramelised on the outside and tender inside. Perfect as a side or tossed through salads!

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Equipment

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.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for up to 2 days. Reheat in an air fryer, oven, microwave or pan until steaming hot all the way through.

To Freeze: Freeze in an airtight container for up to 3 months. Defrost in the fridge, then reheat in an air fryer, oven, microwave or pan until steaming hot all the way through.

Tip 1: For crispier aubergine, you can salt it before cooking. It is not necessary, but some people prefer it. Sprinkle some salt evenly and leave it to drain in a colander for 20 minutes, then rinse, pat dry and follow the rest of the steps.

Tip 2: To add some protein, serve with chicken, beef, eggs, or tofu.

Tip 3: Serve alongside some rice, noodles, or even in a wrap!

Nutrition