Garlic roasted eggplant, or berenjenas al horno, is eggplant cut into 1 to 2 cm slices, seasoned with salt and pepper, brushed with garlic and olive oil, sprinkled with merkén if you like, and baked at 180°C (356°F) for 25 minutes until lightly golden. It takes 15 minutes of preparation and 25 minutes of baking, and serves 2.
A simple, delicious way to enjoy eggplant on its own or as a side for main dishes.
How to Make Roasted Eggplant?
It is a no fuss method, where a pinch of salt and a good drizzle of olive oil ensure success. Pricking the slices with a fork lets the garlic oil soak in so they season evenly and stay juicy.
Nutritional Information
Each serving of roasted eggplant contains approximately 440 kcal, 62 g of carbohydrates, 21 g of fat, 10 g of protein, 30 g of fiber, 36 g of sugars, 0 mg of cholesterol, and 100 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Garlic Roasted Eggplant Recipe
Preparation: 15 minutes
Cooking: 25 minutes
Servings: 2
Ingredients
- 4 large eggplants
- 2 garlic cloves, chopped
- 1 teaspoon of merkén (Mapuche smoked chili)
- Olive oil
- Cream cheese
- Parsley
- Fine salt
- Pepper
Instructions
- Preheat the oven to 200°C (392°F) for at least 10 minutes. Wash the eggplants well and slice them 1 to 2 cm (½ to ¾ inch) thick with a sharp knife or vegetable slicer. Arrange them on an oiled baking dish, season with salt and pepper, and set aside.
- In a medium bowl, mix the chopped garlic with a good splash of olive oil. Prick the eggplant lightly with a fork, spread the garlic oil evenly over the slices, and sprinkle with a pinch of merkén if you like.
- Lower the oven to 180°C (356°F) and bake for 25 minutes or until lightly golden. Serve right away topped with chopped fresh parsley, as a side or with pieces of cream cheese, goat cheese, or hummus.
Additional Tips
Remove the bitterness
Sprinkle the slices with salt and let them rest in a colander for 15 to 30 minutes, then rinse and pat dry.
Keep the skin on
The skin adds texture and flavor, softens in the oven, and contains nasunin, a natural antioxidant.
Store leftovers
Keep them in an airtight container in the fridge for up to 3 days and reheat in the oven or a skillet.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Cream cheese | Goat cheese | To taste | Tangier |
| Cream cheese | Hummus | To taste | Vegan |
| Merkén | Smoked paprika | 1 teaspoon | Milder |
| Parsley | Fresh basil | To taste | Mediterranean |
Frequently Asked Questions (FAQs)
1. How thick should I slice eggplant for roasting?
1 to 2 cm. Thinner slices dry out in the oven, and thicker ones stay raw in the center. Arrange them in a single layer on an oiled dish.
2. How long does eggplant take in the oven?
About 25 minutes. Preheat to 200°C (392°F), lower to 180°C (356°F) when the tray goes in, and take them out when lightly golden and soft.
3. Why prick the eggplant with a fork?
So the olive oil and garlic soak into the flesh instead of staying on the surface, which seasons them evenly and keeps them juicy.
4. What do I serve roasted eggplant with?
As a side for other dishes or as a starter, topped with cream cheese or goat cheese, or with hummus.
Why Are Eggplants Purple?
The dark purple skin comes from nasunin, an anthocyanin antioxidant that helps neutralize free radicals.
Did You Know?
Eggplant belongs to the nightshade family, like tomatoes and potatoes. It was domesticated in Asia, and its first written record appears in a Chinese agricultural treatise from the year 544.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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