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Roasted Garlic Eggplant

Garlicky with just a hint of heat, this roasted garlic eggplant is simple to make and delicious to enjoy.
Course Side Dish
Cuisine Gluten-free, Plant-based, Sides, Vegan, Vegetarian
Keyword eggplant, garlic, garlic eggplant, roasted eggplant, roasted garlic eggplant, roasted veggies
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Author Amanda Hookom @HookomOnHealth

Ingredients

  • 1 large eggplant peeled and cut into ~1.5" chunks
  • 1 tsp salt
  • 4 cloves garlic minced
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper

Instructions

  • Place eggplant chunks into a colander or fine mesh strainer and sprinkle with salt. Let sit for about 30 minutes. Pat eggplant chunks dry.
  • Preheat oven to 425 degrees Fahrenheit and line a baking sheet with silicone baking mat, parchment paper, or foil.
  • Toss eggplant with garlic, olive oil, paprika, and ground black pepper. Spread evenly onto prepared baking sheet and roast for 30 minutes or until the eggplant is tender and golden-brown. Stir halfway through for even browning.

Notes

  • It's very important that the eggplant is salted and allowed to sit for at least 30 minutes to help pull excess moisture out of it.  If this doesn't happen, the eggplant won't brown.
  • Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days.