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plate with eggplant, yogurt, avocado, potato and cauliflower

Roasted Eggplant Cubes

  • Author: janearielkatz
  • Total Time: 30 minutes
  • Yield: 2-3 cups of roasted eggplant 1x


simple but delicious roasted eggplant with olive oil, salt and pepper, perfect to enjoy as a side or as the star of a mezze platter



2 small eggplant, cubed*

1/4-1/3 cup of high-quality, extra-virgin olive oil

kosher salt


optional: other spices such as ground cumin + ground coriander


  1. Place a large baking sheet into your cold oven. Preheat oven to 425º
  2. Cube eggplant and place into a clean, large bowl.
  3. Drizzle with 1/4 cup of extra virgin olive oil. Quickly toss, trying to coat all of cubes in a little bit of oil. Depending on the exact size of your eggplant, you may want more oil. If need be, add a few more drops or up to 1/3 of a cup.
  4. Wait until the oven is preheated to season eggplant with salt. Once it is hot, remove the baking sheet from the oven (wearing a mitt) and line with a sheet of parchment.
  5. Season eggplant generously with salt and pepper (about 1 tsp of each) and other herbs if using.
  6. Pour onto the baking sheet in an even layer (do not stack or crowd the pan) and bake for 10 minutes.
  7. Remove the pan from the oven and toss the cubes. Return the pan to the oven facing a different direction (rotated).
  8. Bake for 10-15 more minutes until the cubes are deeply golden. Try a piece to see if it is ready. It should be very soft inside and creamy, without a bite. Almost like a custard.
  9. When ready, remove and enjoy in any myriad of ways, or just on it's own!
  10. This will keep in the fridge for up to a week.


*I like Chinese or Japanese eggplant variety.

If using larger, wider eggplant, they need to be salted. Cut eggplant into cubes, then place into a large colander in the sink and season raw eggplant generously with salt. Let it sit for 30 minutes. After 30 minutes, pour eggplant out onto a tray or baking sheet or cutting board lined with paper towels and pat dry. Season with pepper and other herbs. Move on to step 6.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: How-Tos
  • Method: Ovenroasted
  • Cuisine: Middle Eastern, American

Keywords: eggplant, roasted eggplant, roasted vegetables