Roasted Aubergine

5 from 1 vote

Elevate your meals with beautifully roasted aubergine - crispy on the outside, tender on the inside. Perfect for salads, or as a tasty side!

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

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.

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 4 days. Reheat in an air fryer, oven, microwave, or in a pan.

To Freeze: Freeze in an airtight container in the freezer for up to a year. Defrost in the fridge and then reheat in an air fryer, the microwave, an oven, or in a pan.

Tip 1: If you want a bit crispier eggplant, you can salt your aubergine before cooking it. It is certainly not necessary, but some people prefer it. Simply sprinkle some salt evenly and allow it to drain in a colander. Rinse it off and follow the rest of the directions.

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