Roasted Garlic Eggplant
Easy roasted garlic eggplant with oregano and pepper. Bake or grill until golden and tender in about 25 minutes.
This recipe works great on the grill too.
Submitted by: Kobe from Taos, NM
Yield: 2-4 servings
- Slice eggplant into rounds, brush both sides with oil, and season with salt, garlic powder, pepper, and oregano.
- Roast at 450 F for about 25 minutes until the flesh is soft and edges are golden. You can grill using medium-high heat instead.
- For crisper results salt and drain first or roast/grill single layer at high heat; store leftovers in the fridge for 3 to 4 days.
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Preparation Instructions:
Preheat oven to 450 F.
Slice eggplant into large rounds/coins on a baking sheet and brush with half the olive oil.
Season with with Vulcan's Fire Salt, garlic powder, black pepper and oregano. Flip and repeat on other side.
Bake for roughly 25 minutes, until eggplant flesh is soft and golden brown.
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Frequently Asked Questions
Can I grill the eggplant instead of baking it?
Yes. Preheat the grill to medium-high, brush each slice with oil and season both sides. Grill about 4 to 6 minutes per side until tender and lightly charred. Close the lid to keep the heat steady.
How do I pick a good eggplant?
Choose an eggplant that feels heavy for its size, has smooth glossy skin, and no soft spots. Smaller to medium fruits are usually less bitter and have fewer seeds.
How can I prevent the eggplant from becoming soggy?
Either salt and rest the slices for 20 to 30 minutes, then rinse and pat dry to remove excess moisture, or roast/grill in a single layer at high heat without crowding the pan. Thinner slices will also crisp more.
Can I use fresh garlic instead of garlic powder?
Yes. Mince 1 to 2 cloves and mix into the olive oil before brushing on the slices, or add the minced garlic halfway through cooking to reduce burning. You can also finish with a drizzle of garlic-infused oil for brighter flavor.
What can I use instead of Vulcan Fire Salt or Tellicherry pepper?
Use kosher or sea salt and add a pinch of cayenne or smoked paprika for heat if you do not have the Vulcan blend. Regular freshly cracked black pepper can replace Tellicherry if needed.
How should I store and reheat leftover roasted eggplant?
Cool and store in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a 375 F oven or in an air fryer to restore some crispness. Cold leftovers also work well in salads, sandwiches, or dips.
How can I turn roasted eggplant into a main or serving idea?
Serve the slices over rice or pasta, stuff into pita or wraps, top with feta or yogurt and fresh herbs, or blend into a smoky dip like baba ganoush. Pair with grains, roasted vegetables, or grilled proteins for a full meal.
Can I grill the eggplant instead of baking it?
Yes. Preheat the grill to medium-high, brush each slice with oil and season both sides. Grill about 4 to 6 minutes per side until tender and lightly charred. Close the lid to keep the heat steady.
How do I pick a good eggplant?
Choose an eggplant that feels heavy for its size, has smooth glossy skin, and no soft spots. Smaller to medium fruits are usually less bitter and have fewer seeds.
How can I prevent the eggplant from becoming soggy?
Either salt and rest the slices for 20 to 30 minutes, then rinse and pat dry to remove excess moisture, or roast/grill in a single layer at high heat without crowding the pan. Thinner slices will also crisp more.
Can I use fresh garlic instead of garlic powder?
Yes. Mince 1 to 2 cloves and mix into the olive oil before brushing on the slices, or add the minced garlic halfway through cooking to reduce burning. You can also finish with a drizzle of garlic-infused oil for brighter flavor.
What can I use instead of Vulcan Fire Salt or Tellicherry pepper?
Use kosher or sea salt and add a pinch of cayenne or smoked paprika for heat if you do not have the Vulcan blend. Regular freshly cracked black pepper can replace Tellicherry if needed.
How should I store and reheat leftover roasted eggplant?
Cool and store in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a 375 F oven or in an air fryer to restore some crispness. Cold leftovers also work well in salads, sandwiches, or dips.
How can I turn roasted eggplant into a main or serving idea?
Serve the slices over rice or pasta, stuff into pita or wraps, top with feta or yogurt and fresh herbs, or blend into a smoky dip like baba ganoush. Pair with grains, roasted vegetables, or grilled proteins for a full meal.
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