How To Roast Whole Eggplant In Oven
Learn how to roast a whole eggplant in the oven to use in recipes like karniyarik (Ground Beef Stuffed Eggplants, Baba Ganoush, or Baingan Bharta.
Servings 3 servings
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.
- 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.
Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg