Roasted Eggplant with Rosemary and Thyme
This Roasted eggplant with rosemary and thyme recipe is the best way to roast eggplant in the oven. The recipe uses a classic mix of Spanish herbs and spices (rosemary, thyme, and garlic).
Cooking time is just 30 minutes with around 5 minutes of prep and the result is soft gooey eggplant pieces with caramelized crust soaking in the lovely flavors of rosemary and thyme. For some extra flavor, a little Spanish smoked paprika adds layers of smoky flavor.
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Serving:
4 as a side
Ready in:
35 minutes
Skill level:
very easy
Serve with:
favorite main
Watch step-by-step recipe video
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How to Make Roasted Eggplant with Rosemary and Thyme
Ingredients
- 24oz. (700g) eggplants (approx 2 medium-sized eggplants)
- 3 tbsp Extra Virgin Olive Oil
- 1/2 tsp Salt
- 1/2 tsp black pepper
- ½ tsp Garlic powder
- ½ tsp dried rosemary
- ½ tsp Dried Thyme
- ½ tsp Spanish La Vera smoked paprika (optional)
Equipment
- Large Stainless steel baking tray
- Parchment paper
- Cutting board and knife
- Cooking Tongs
Instructions
- Preheat oven to 220°C / 425°F.
- Line a baking tray with parchment paper.
- Cut eggplant into bite-sized cubes around 3 cm / 1-2 inches.
- Place eggplant cubes into a large bowl, drizzle with olive oil, salt and pepper, garlic powder, and smoked paprika. Toss ingredients well.
- Add seasoned eggplant onto the lined baking tray, and bake for 20 minutes.
- Remove from oven, turn eggplant, and season with half of the dried rosemary and thyme(save the other half for right before serving). Return to oven and bake for another 10 minutes.
- Remove from the oven, sprinkle with the remaining rosemary and thyme, season to taste, and serve!
Cooking tips:
Here are some tips to help you perfect your roasted eggplant with rosemary and thyme. These tips should help elevate your roasted eggplant to the next level!
1. Choosing Eggplants
- Go for firm, smooth-skinned eggplants. Softer or bruised eggplants can be bitter.
- Look for medium-sized eggplants for a good texture. Smaller ones tend to be sweeter and less bitter.
2. Prepping Eggplants
- Salt the eggplant to remove bitterness: After cutting the eggplant, sprinkle them with salt and let them sit for 20-30 minutes. This draws out excess moisture and any potential bitterness. Rinse them and pat dry before roasting.
- Cut evenly: To ensure even cooking, slice the eggplant into uniform-sized pieces, around an inch thick. Alternatively, cut them into rounds or lengthwise into sticks, depending on your preference.
3. Seasoning
- Herbs and spices distribution: Mix your olive oil, rosemary, thyme, garlic powder, and smoked paprika (if using) in a small bowl before applying. This ensures the herbs and spices are evenly distributed across the eggplant slices.
- Add the dried herbs after the 20-minute mark of baking. This allows for the flavors to be immersed without burning.
4. Roasting
- Preheat your oven well: Make sure the oven is fully preheated to 220°C / 425°F before putting the eggplant in. This will help them roast and caramelize better.
- Use parchment paper: Place the eggplant on a baking sheet lined with parchment paper to prevent sticking and ensure easy cleanup.
- Roast until golden and tender: Roast for 30 minutes, flipping halfway through for even browning. You want the edges to be crisp and golden, while the inside should be creamy and soft.
5. Additional Enhancements
- Add lemon zest or juice: A bit of lemon zest or a squeeze of lemon juice after roasting can brighten the flavors.
- Finish with fresh herbs: For a fresher note, you can garnish the roasted eggplant with a sprinkle of fresh thyme or rosemary leaves right before serving.
What to Serve with Roasted Eggplant
This dish is a great side and is ideal when served alongside your favorite meat, poultry, or seafood recipe. The roasted eggplant has plenty of flavor and can also be served as a tasty tapas. Just add to a small bowl and pop in a few toothpicks for serving!
More Spanish Side dishes:
- Spanish Potatoes | Patatas a la Importancia
- Spanish Garlic Zucchini
- Spanish Gazpacho Andaluz
- Catalan Roasted Vegetables
- Berenjena con Miel
- Paprika-Infused Pork Bites
Nutrition Facts
|
Serving size: tapas or side dish |
|
|
Servings: 2 |
|
|
Amount per serving |
|
|
Calories |
225 |
|
% Daily Value* |
|
|
Total Fat 21.1g |
27% |
|
Saturated Fat 3g |
15% |
|
Cholesterol 0mg |
0% |
|
Sodium 39mg |
2% |
|
Total Carbohydrate 9.2g |
3% |
|
Dietary Fiber 4.4g |
16% |
|
Total Sugars 4.2g |
|
|
Protein 0.2g |
|
|
Vitamin D 0mcg |
0% |
|
Calcium 11mg |
1% |
|
Iron 1mg |
3% |
|
Potassium 19mg |
0% |
|
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. |
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Roasted Eggplant with Rosemary and Thyme - Quick and Easy Spanish Eggplant Recipe!
Equipment
- Large stainless steel baking tray
- Parchment paper
- Cutting board and knife
- Cooking Tongs
Ingredients
- 24 oz. 700g eggplants (approx 2 medium-sized eggplants)
- 3 tbsp Extra Virgin Olive Oil
- 1/2 tsp Salt
- 1/2 tsp black pepper
- ½ tsp Garlic powder
- ½ tsp dried rosemary
- ½ tsp Dried Thyme
- ½ tsp Spanish La Vera smoked paprika optional
Instructions
- Preheat oven to 220°C / 425°F.
- Line a baking tray with parchment paper.
- Cut eggplant into bite-sized cubes around 3 cm / 1-2 inches.24 oz. 700g eggplants (approx 2 medium-sized eggplants)
- Place eggplant cubes into a large bowl, drizzle with olive oil, salt and pepper, garlic powder, and smoked paprika. Toss ingredients well.3 tbsp Extra Virgin Olive Oil, 1/2 tsp Salt, 1/2 tsp black pepper, ½ tsp Garlic powder, ½ tsp Spanish La Vera smoked paprika
- Add seasoned eggplant onto the lined baking tray, and bake for 20 minutes.
- Remove from oven, turn eggplant, and season with half of the dried rosemary and thyme(save the other half for right before serving). Return to oven and bake for another 10 minutes.½ tsp dried rosemary, ½ tsp Dried Thyme
- Remove from the oven, sprinkle with the remaining rosemary and thyme, season to taste, and serve!
Video
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