Roasted Eggplant Halves are one of my most versatile and delectable dishes. With any stuffing you want, they can become a mouthwatering main course, like my Turkish Ground Beef Stuffed Eggplant and Vegetarian Stuffed Eggplant recipes. Or, scoop out the flesh to turn it into a tangy and bold baked eggplant side dish, like my Eggplant Yogurt.
There’s no question why creamy, caramelized eggplant halves make the perfect base for some of my favorite Middle Eastern recipes. And if you’re on the hunt for basic and easy-baked eggplant recipes, you’ll love learning how to make Whole Roasted Eggplant, Sauteed Eggplant, and Fire Roasted Eggplant, too!
Why Should You Try This Method
With so many easy recipes using oven-baked eggplant halves, it’s no surprise that this recipe is a fan favorite! Here are just a few reasons why you’ll fall in love with this simple dish:
- Easy and hands-off, this cooking method beats all others in terms of how simple it is.
- This method eliminates the bitter taste found in other roasted eggplant recipes—even when eggplants are out of season!—because of its unique pre-salting technique.
- Make quick, healthy, and satisfying dinners any night of the week by stuffing your low carb baked eggplant halves with anything from bulgur wheat pilaf to ground beef.
What Type of Eggplants to Use?
Most recipes using eggplant are flexible in the type of eggplant you can use, which means you can take the stress out of your next trip to the local grocery store.
Globe Eggplants
For this recipe, I prefer to use globe eggplants which are a type of round, large eggplant (the ones you see in the photos.) Not only are they more widely available in the U.S., but they’re also large enough that each of your oven-grilled eggplant halves can serve as a perfect single-portion meal. If you can get your hands on it, its close cousin, Italian eggplants, would also work for this recipe.
Graffiti Eggplant
Graffiti eggplants are usually the smaller, teardrop-shaped version of eggplant. Though you can certainly use this type of eggplant to make oven-roasted eggplant halves, keep in mind that small eggplants cook more quickly and will yield smaller portion sizes.
How to Roast Eggplant Halves?
Out of all the ways to cook aubergine, roasted eggplant halves are quite possibly the easiest and most versatile. Kick up your feet and let the oven do the work with this simple recipe.
- Prepare the Eggplants: Rinse the eggplants under cold water, dry them with paper towels, and cut each in half lengthwise. Once you have each eggplant cut in half, score their insides with the tip of a sharp knife so that you create a diamond crosshatch pattern about one inch deep. Be careful not to pierce the skin.
- Salt the Eggplants: Place the eggplant halves onto a sheet pan lined with parchment paper or aluminum foil, cut side facing up. Season them with an even, single layer of kosher salt to draw out excess moisture. Let them sit for 30 minutes.
- Preheat the Oven: Set the oven to 400 degrees F.
- Prepare for Roasting: Gently squeeze the extra moisture from the eggplant halves over a sink or large bowl, and pat them dry with a paper towel.
- Dry them off: Using a sheet of paper towel, pat dry each half of eggplant.
- Lightly Oil: Brush eggplant halves evenly with olive oil and arrange them on the rimmed baking sheet, cut surfaces facing down.
- Bake: Bake the eggplant slices in the hot oven for 45-60 minutes, or until the eggplant turns golden brown and collapses. Remove the caramelized eggplant halves from the oven and let them cool for 20 minutes.
Tips for Oven Baked Eggplant Halves:
Learning how to prepare eggplant for baking shouldn’t be a hassle. Anyone can become an expert on oven-baked eggplant halves with these pro tips!
- Lining the Sheet Pan: Using a lined baking sheet cuts clean-up time in half. However, using an unlined sheet pan can reduce eggplant baking time by increasing contact between the eggplant halves and the hot metal.
- Salting the Eggplants: It’s important not to skip salting your eggplant halves. Because eggplants have so much water in them, salt is the best way to draw out the extra moisture so that the eggplants don’t absorb all the oil used to roast their outer layers.
- Removing the Salt: Because this recipe uses such a small amount of salt, you don’t have to worry about removing the seasoning once the moisture has been drawn out of the eggplant halves. However, if you prefer, you may rinse the salt off the eggplant halves after waiting a full 30 minutes. Just be sure to dry the eggplant halves with a paper towel afterward.
Eggplant Dishes To Try Using Eggplant Halves:
There are hundreds of recipes using eggplant halves, which means you’ll never run out of different ways to use this delectable weeknight dinner recipe.
- Scoop out the eggplant flesh to make a party-ready dip, like my bold and smoky Eggplant Yogurt or baba ganoush.
- Stuff your roasted eggplant halves with bulgur wheat pilaf to make Mediterranean Stuffed Eggplant, or you can use my Seasoned Quinoa to add a gluten-free, zesty, herby, and flavorful twist.
- Make a meal meat-lovers can’t resist by filling each eggplant half with ground beef, ground chicken, or even ground lamb!
- Drizzle your roasted halves with lemon juice, olive oil, salt, and black pepper for a delicious side dish or snack. You can even take it to the next level by presenting the halves atop a bed of fresh thyme sprigs for a light, herby taste.
- Eat them with your favorite vinaigrette for a light yet filling eggplant salad. Tangy and sharp Lemon Vinaigrette and Lemon Balsamic Vinaigrette make a great addition to this easy eggplant recipe.
How to Store
Because eggplant halves can be roasted in advance, this recipe is a great way to end the struggle of dinner meal prep.
- Storage: Though they’re better fresh, eggplant halves can be stored in the fridge in an airtight container for up to four days. Remember to bring them to room temperature before storing them. To reheat, place the eggplant halves in a 300-degree F. preheated oven for 8-10 minutes.
- Freezing: Because eggplant halves tend to lose their shape when exposed to cold temperatures, I don’t recommend freezing them.
Instead, you can freeze the flesh. To do so, scoop out the flesh, place it in a bowl lined with a colander, wait for it to drain out all of its juices, and place it in an airtight container.
FAQs
If you’re just starting to learn what to do with aubergine (what they call eggplant in the U.K.), it’s important to know what to expect. Take the guesswork out of cooking with this easy guide.
Yes, you can! You can cook Whole Roasted Eggplants in the oven using my go-to recipe, or you can cut them into smaller pieces—like halves or slices—to speed up their roasting time.
It will take 45-60 minutes to roast eggplant halves, depending on their size. Larger eggplants will take longer. The key is to watch for signs the eggplant halves are fully roasted: when they collapse and the bottom side turns golden brown.
I find that 400 degrees F. is the best temperature at which to roast eggplant halves.
Nope! Cooking eggplant with skin on is completely fine. Not only is eggplant skin edible, but it’s also packed with antioxidants and fiber.
Roasted eggplant has a deliciously creamy texture and a mild, smoky taste. As such a versatile base, it’s no wonder why this recipe is the perfect dish to play up with other flavors and fillings.
Roasted Eggplant Halves Recipe
Ingredients
- 2 globe eggplants
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
Instructions
- Rinse eggplant under cold water and dry with a kitchen towel or paper towels.
- Cut eggplant in half lengthwise. Then using the tip of a knife, score the flesh into a diamond cross-hatch pattern going about an inch deep making sure to not pierce the skin.
- Transfer the eggplant halves cut side up onto a sheet pan lined with parchment paper or aluminum foil. Season evenly with the kosher salt.
- Let them sit for 30 minutes on the sheet pan.
- Preheat the oven to 400 degrees F (or 200 degrees C).
- Over a kitchen sink or a bowl, gently squeeze the eggplants to get the extra moisture out. Pat-dry the cut face of the eggplants using a paper towel.
- Brush the halves evenly with olive oil.
- Arrange eggplants face down on the baking sheet.
- Bake in the preheated oven for 45-60 minutes or until the eggplant collapses and the bottom side turns golden brown. Let it cool on the counter for at least 20 minutes.
- Gently turn the cut side up and use in your recipes.
Notes
- I wrote the recipe for only 2 eggplants but you can easily multiply this recipe and use as many eggplants as you want.
- Storage: Though they’re better fresh, eggplant halves can be stored in the fridge in an airtight container for up to four days. Remember to bring them to room temperature before storing them. To reheat, place the eggplant halves in a 300-degree F. preheated oven for 8-10 minutes.
- Freezing: Because eggplant halves tend to lose their shape when exposed to cold temperatures, I don’t recommend freezing them.
Instead, you can freeze the flesh. To do so, scoop out the flesh, place it in a bowl lined with a colander, wait for it to drain out all of its juices, and place it in an airtight container. - Lining the Sheet Pan: You can line your baking sheet with parchment paper or aluminum foil, but I find that using an unlined sheet pan can reduce eggplant baking time by increasing contact between the eggplant halves and the hot metal. Still, if you prefer easier clean up, line your sheet pan.
- Salting the Eggplants: It’s important not to skip salting your eggplant halves. Because eggplants have so much water in them, salt is the best way to draw out the extra moisture so that the eggplants don’t absorb all the oil used to roast their outer layers.
- Removing the Salt: Because this recipe uses such a small amount of salt, you don’t have to worry about removing the seasoning once the moisture has been drawn out of the eggplant halves. However, you may rinse the salt off the eggplant halves after waiting a full 30 minutes. Just be sure to dry the eggplant halves with a paper towel afterward.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very delicious recipe
Thank you
Thanks Paula!