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Roasted Eggplant

by jenny sansouci on November 2, 2011

Up until a few weeks ago, I thought I didn’t like eggplant. I guess I’ve just had bad eggplant experiences in the past. Little did I know what I have been missing out on! Despite my hesitation, I was convinced to try the eggplant sandwich at Birch Coffee – much to my surprise, it was so delicious, I was immediately converted to an eggplant fan. I dabbled in eggplant-land yet again at an Italian restaurant called Supper the other night, and realized – hey – eggplant is AWESOME!

Since eggplant and I are still in our honeymoon phase, I decided to share some of the love with you — with a simple recipe for roasted eggplant.


  • 1 eggplant, sliced into thick slices
  • Drizzle of extra-virgin olive oil
  • Sea salt
  • Black pepper

Pre-heat oven to 350. Line eggplant slices on a lightly olive-oiled baking sheet. Drizzle each piece with a tiny bit of olive oil, a sprinkle of sea salt and a sprinkle of black pepper.

Sliced Eggplant

Bake for about 20-30 minutes or until eggplants are tender and beginning to brown.

Eat the eggplant on its own, or try my creation of a slice of roasted eggplant + spicy white bean spread + Ezekiel toast!

Eggplant….I’m sorry I doubted you for so long. Love you.

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{ 3 comments… read them below or add one }

Meredith November 2, 2011 at 12:33 pm

Eggplant and Healthy Crush, I love you both!


Latoya December 4, 2011 at 11:25 am

Thanks!! I’ve had an eggplant leftover thanksgiving and didn’t want to see it going to waste! Glad I have more recipes! I’m fknna make this now. 🙂


Kat May 1, 2012 at 10:55 pm

If you find your eggplant to be on the bitter side (like I did!), give it a salt “bath” prior to cooking. Place your eggplant slices in a dish and cover completely with salt. After an hour, rinse and cook as normal.


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