I recently added a Turkish eggplant dish referred to as karniyarik to my collection of Turkish recipes. While the original recipe for karniyarik is made by frying eggplants in oil in a skillet, I like the hands-off approach of baking whole eggplants in the oven instead. Plus, it is healthier.
You can also make karniyarik by cooking eggplants on the gas stove (or on the stovetop) or by using roasted eggplant halves. However, in this post, I will show you how to roast a whole eggplant (or aubergine as it is called in the UK) in the oven with step-by-step photos and will answer all your questions about the basic whole roasted eggplant recipe.
What Type of Eggplant Should I Buy For This Method?
I tested this recipe with both standard globe eggplants (the ones you see in the pictures) and graffiti eggplants, both of which are the most common variety of eggplants that you can find in American grocery stores.
When shopping for eggplants for roasting in the oven, there are a few things I recommend paying attention to:
- As it is explained in this tips for buying eggplant guide, eggplant should be heavy for its size, firm to touch, even colored with a shiny skin, and without any bruises.
- Take a few moments and select eggplants that are similar in size for even roasting.
With that being said, you can use this method for other kinds of eggplants like Japanese eggplants or Chinese eggplants. The time of roasting in the oven would change (possibly requiring less time) but the method would still be the same.
How To Prepare Eggplant for Baking
To prepare whole eggplants for baking:
- Rinse: Start by rinsing them under cold water. If there is a sticker on it, this is the time to remove that as well.
- Dry: Using a kitchen towel or paper towels, dry each eggplant thoroughly. You do not need to peel the skin.
How To Cook Whole Aubergines in the Oven
The steps for oven-roasted whole eggplant recipe are as follows:
- Heat the oven: Pre-heat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set it aside.
- Poke Holes: Using a fork or tip of a sharp knife, poke 7-10 ¾-inch holes throughout each eggplant. This is a crucial step to prevent the eggplant from exploding and creating a mess in your oven.
- Arrange: Place eggplants on the baking tray on a single layer and transfer them into the preheated oven.
- Bake in the oven: Roast until they are burst, collapsed, and softened making sure to turn them every 20 minutes. This process should take about 50-60 minutes depending on the size of your eggplants.
- Allow them to cool: Remove from the oven and let them cool before using in your recipe.
How To Use Whole Roasted Eggplants in Recipes:
The uses for whole roasted eggplants are endless, but below are a few basic eggplant recipes to put them to use:
- Roasted Eggplant Pulp: Slice open the belly of the roasted eggplants, scoop out eggplant flesh with a small spoon and transfer into a bowl to use in recipes like eggplant dip with yogurt, Baba ghanouj, or add it in salads (such as this Eggplant Salad), stir fries, or dips (with pita chips on the side.) You can discard the skins.
- Stuff it with or whole grains: Using a knife, create a slit belly (from top to bottom) in the center of each eggplant, gently open it to stuff it with ground beef or lamb (like we do in Turkish Stuffed Eggplant.) Or fill it with simple grain dishes like Bulgur with Vermicelli or Seasoned Quinoa for a light lunch like I did in my Vegetarian Stuffed Eggplant recipe.
- Remove the skin and chop it up: I think this is one of my favorite ways to cook eggplant as a side dish. To do so, gently peel the skin of the whole baked aubergines, transfer the flesh onto a cutting board and give it a rough chop. Transfer into a large bowl, drizzle with fresh lemon juice, a drizzle of olive oil, kosher salt and pepper and sprinkle it with fresh parsley. Serve it as a simple side dish with dinner recipes.
FAQs
The best temperature to roast whole eggplants is 400 degree F.,which is about 204 degrees C.
The eggplant baking time depends on the size of the eggplants. However, globe eggplants usually roast between 40-60 minutes in the oven.
You do not need to salt them before roasting them in the oven. However, I recommend seasoning roasted eggplant flesh properly before using it in your recipe.
You will know that the eggplant is done cooking when it starts to lose its perfect round shape, starts to collapse onto itself, is soft to the touch, and is charred on the outside.
You do not need to peel eggplant before roasting it. As a matter of fact, I recommend against peeling as the skin protects the flesh from burning and/or overcooking leaving you with a perfectly roasted soft and creamy whole eggplant.
Roasted eggplant skin is edible and if some of the remains of the charred skin gets into your recipe it only makes it better by carrying over some of the delicious smoky flavor. The seeds are also edible. However, if you want you can remove the larger seeds before using it in your recipe.
You can use this method for making baba ghanoush. However, if you are after the delicate smoky flavor of burnt eggplant that this Middle Eastern dip is known for, I recommend cooking eggplants on the gas stove on an open flame instead.
How To Roast Whole Eggplant In Oven
Equipment
- Baking Sheet
- Aluminum Foil
- Parchment Paper
Ingredients
- 3 Whole Globe Eggplants*
Instructions
- Heat the oven: Pre-heat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set it aside.
- Rinse and dry: Wash eggplants under cold running water. Dry with a paper towel or a clean kitchen towel. There is no need to peel the eggplants for this method.
- Poke Holes: Using a fork or tip of a sharp knife, poke 7-10 ¾-inch holes throughout each eggplant. This is a crucial step to prevent the eggplant from exploding and creating a mess in your oven.
- Arrange: Place eggplants on the sheet pan on a single layer and transfer them into the preheated oven.
- Bake in the oven: Roast until they are burst, collapsed, and softened making sure to turn them every 20 minutes. This process should take about 50-60 minutes depending on the size of your eggplants.
- Allow them to cool: Remove from the oven and let them cool before using in your recipe.
Notes
- When buying eggplants at the store, take a moment to select ones that are similar in size for even roasting.
- The timing might change based on the size of the eggplant. I would recommend checking it every 20 minutes and turning them to make sure they are roasting evenly.
- You can use this exact method for other types of eggplants. However, smaller eggplants would roast faster so it is recommended that you keep an eye on them as they roast.
- Storage: You can roast a whole eggplant, bring to room temperature, place in an airtight container, and keep it in the fridge for upto 2 days.
- Freezing: I do not recommend freezing whole eggplants after they are roasted. If you want to freeze, I recommend first peeling them before placing them in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love these recipes so healthy and extremely tasty 😋 😍
I am happy to hear that you liked it. Thanks Susan.
Awesome used this just to prep eggplant, thank you so much 👌
I am so happy to hear that Sandy. Thank you!
Thank you so much for these simple and clear instructions. I was trying to char the eggplant on the stovetop at first following a recipe in a book, then I quickly realized that was harder than I envisioned. I’m so glad I found your instructions on roasting in the oven. I appreciate what you offer on your blog. Thanks again.
I am thrilled to hear that Rita. Thanks for coming by!
Should I remove the seeds from the globe egg plants after roasting?
Hi Moira,
That is a personal choice. They are totally edible so it is up to you. I usually leave them if I am using freshly picked eggplant during its season (summer months). If I am cooking it out of its season, which is when they have a lot of seeds. then I remove the seeds (only if I am not feeling lazy 😉)
Hope this helps.
Thank you Aysegul!
How absolutely yummy! Roasting eggplant has always looked a bit intimidating but your post is almost like having you in my kitchen showing me every step of the way. I roasted first then added to eggplant parmesan…and WOW it took the flavor to the next level. Thanks for such a great recipe!
Ohhh LOVE the idea of using this basic roasted eggplant recipe to make eggplant parmesan. So happy that you found my recipe helpful.
Thanks for coming by Lisalia.
I will never make eggplant another way from now on, it was that good!
YAY! I am happy to hear that. Thanks for coming by Donna.