Perfect Roasted Eggplant Recipe

Perfect Roasted Eggplant Recipe
By The Cooking World, Editorial Staff
October 17, 2022

How to Make the Perfect Roasted Eggplant

This week's recipe is for everyone, even those who say they don't like vegetables! This roasted eggplant recipe is so delicious and easy to do that it is too good to be true!

In this recipe, we use a unique wild rose vinegar from Noma in Copenhagen, but if you don't have access to this product, we can use champagne vinegar.

15 to 20 minutes
30 to 35 minutes


3 small eggplants
170 g to 225 g (6 to 8 ounces) neutral-flavored plant-based oil
Vierge sauce
Kosher salt
Flaky salt for finishing

For the Vierge Sauce

125 g (4 oz) tomato concasse
15 g (1 tablespoon) wild rose vinegar or champagne vinegar
5 g (½ tablespoon) shallots, minced
30 g (2 tablespoons) extra virgin olive oil
Kosher salt to taste
Pinch of parsley, minced

Check out these products


For the pan-roasted Eggplant

  1. Halve the eggplant lengthwise and score the flesh in a crosshatch pattern so the salt can penetrate it. Season the scored side of the eggplant with salt. Leave the eggplant for 10–15 minutes so that salt has time to draw out moisture, which will help maintain the density of the vegetable as it cooks.
  2. Pat the eggplant dry. Heat canola oil (use just enough to coat the bottom of the pan) in a 30 cm (12-inch) fry pan until it’s shimmering and just beginning to smoke. Add the eggplant flesh side down in the oil, adjust the heat to allow the eggplant to sear and caramelize without burning.
  3. Cook about 5 minutes, then place the pan in a 230 ºC (450 °F) oven to roast for 25–30 minutes or until the eggplant are completely soft.
  4. Transfer eggplant to paper towel–lined plate to blot excess oil. Arrange the eggplant on a serving platter. Then spoon the vierge sauce over the top, followed by a sprinkling of finishing salt.

For the vierge sauce

  1. While the zucchini is roasting, gently combine all the ingredients in a mixing bowl, and allow the flavors to blend together.

Note: The vierge sauce may be prepared up to a day in advance and stored in the refrigerator. If you refrigerate, allow the vierge to come to room temperature before serving so that the flavors unfold and the olive oil is not congealed.

Are You Ready To Get Hungry?

Sign Up today to get into our cooking world. You will receive for free our best tips, reviews, recipes and much more...

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Check our other recipes