Eggplant is a wonderfully versatile vegetable that can be prepared in countless ways, but roasting it brings out its natural sweetness and a tender, melt-in-your-mouth texture. This roasted eggplant recipe with pesto is an easy-to-make dish that bursts with flavor. It’s topped with vegan mozzarella, fresh herbs, and finished with a balsamic reduction drizzle. Whether you’re serving it as a side dish, appetizer, or light meal, this recipe is bound to become a favorite!
Ingredients & Substitutions
This roasted eggplant recipe is flexible, allowing you to customize it based on what you have in your kitchen. Here’s a breakdown of the main ingredients and possible substitutions.
- Eggplants: For this recipe, you can use different types of eggplants like globe eggplants, Italian eggplants, or Japanese eggplants. Smaller eggplants like Chinese eggplants also work well, though they will require less cooking time. Italian eggplants have a spongy texture that absorbs the flavors of the pesto and mozzarella beautifully.
- Olive Oil: Use extra virgin olive oil to bring out the rich flavor of the eggplant. If you’re looking for alternatives, try using avocado oil or a light spray of cooking oil for a lower-fat version.
- Basil Pesto: A vegan pesto is recommended for this recipe, but if you’re not concerned about dairy, regular pesto will work too. You can also experiment with sun-dried tomato pesto for a different flavor twist.
- Vegan Mozzarella: While this recipe calls for vegan mozzarella, you can substitute it with a non-dairy cheddar or even nutritional yeast for a cheesy flavor without the melt.
- Italian Seasoning: A blend of Italian herbs brings out the Mediterranean flair. If you don’t have pre-made Italian seasoning, you can make your own by combining dried oregano, basil, thyme, and rosemary.
- Salt & Pepper: We recommend kosher salt and freshly cracked black pepper for the best seasoning. Adjust these to taste.
- Garnishes: The balsamic reduction adds a tangy sweetness, while fresh basil leaves provide a burst of freshness.
Helpful Tools
Having the right tools on hand will make this Roasted Eggplant Recipe a breeze:
- Baking Sheet: You’ll need a sturdy baking sheet to roast the eggplant. Line it with parchment paper or aluminum foil to avoid sticking.
- Parchment Paper: Helps ensure easy cleanup and prevents the eggplants from sticking to the baking sheet.
- Small Spoon: For applying the pesto evenly onto the roasted eggplant halves.
- Sharp Knife: You’ll need this for cutting cross-hatch patterns into the eggplant flesh.
- Oven: A hot oven is essential to getting the perfect texture and golden-brown finish.
How to Make Roasted Eggplant Recipe with Pesto
This is a simple, step-by-step guide on how to make this roasted eggplant recipe. Each step helps bring out the eggplant’s flavor while keeping the dish light and satisfying.
Prepping the Eggplant
- Preheat the oven: Set your oven to 400°F (200°C). This temperature will help roast the eggplants to a tender perfection.
- Prepare the eggplants: Remove the green tops from the eggplants and cut them in half lengthwise. For larger eggplants, you may want to slice them into quarters to ensure even cooking.
- Score the flesh: Cut cross-hatch patterns into the flesh of the eggplants. This helps them roast evenly and soak up the olive oil and seasoning.
- Season: Rub the cut side of the eggplants with a little olive oil, then sprinkle Italian seasoning, garlic powder, kosher salt, and black pepper over the top.
Roasting the Eggplant
- Place on a baking sheet: Lay the eggplants cut side down on a baking sheet lined with parchment paper. This helps avoid any sticking.
- Roast: Place the eggplants in the oven for 35-45 minutes, or until they are fork-tender and the edges are golden brown. Keep an eye on the eggplants to avoid burning.
- Flip and top: Flip the roasted eggplants cut side up. Spread a thin layer of basil pesto on top of each eggplant.
- Add the cheese: Sprinkle vegan mozzarella over the pesto layer, along with thin slices of cherry tomatoes if desired.
- Broil: Turn your oven to high broil and cook until the cheese melts and turns a golden brown. This will only take a few minutes, so keep an eye on it!
Finishing Touches
- Garnish: Drizzle a balsamic reduction over the top of the eggplants for added flavor and a professional finish.
- Fresh Basil: Add a few leaves of fresh basil for a pop of color and flavor.
- Serve: Serve your roasted eggplants warm as a side dish or main meal. Enjoy!
Additional Ways to Prepare Eggplant
Eggplant is one of the most versatile vegetables, and there are so many different ways to prepare it. If you’re looking to expand your eggplant repertoire, here are some variations:
- Eggplant Fries: Slice the eggplant into long strips, coat them with breadcrumbs, and bake or fry until crispy. This is one of my favorite ways to enjoy eggplant as a snack or side dish.
- Cubed Eggplant: Another variation is to cut the eggplant into cubes and roast them. Eggplant cubes are great for tossing into salads, pasta, or even as a topping for grain bowls. This method reduces the cooking time and gives a crispy exterior with a creamy texture inside.
- Oven-Baked Eggplant Slices: If you prefer thinner slices, you can opt for oven-baked eggplant slices. These are great for layering in dishes like eggplant parmesan or just enjoying as a simple side.
- Fried Eggplant: For those who don’t mind using a little more oil, fried eggplant offers a rich and indulgent option. Be sure to pat the eggplant dry with paper towels before frying to remove any excess water.
- Middle Eastern Style: You can also roast whole eggplant until it’s soft and creamy, then mash it with tahini, garlic, and lemon juice for a quick baba ganoush dip.
Tips & Tricks
- Avoid Excess Water: Eggplants can sometimes release a lot of water. Use paper towels to pat the eggplant dry after cutting them, or salt them beforehand to remove excess moisture.
- Even Cooking: Make sure your eggplants are in a single layer on the baking tray for even cooking.
- Pesto Variations: Feel free to get creative with the type of pesto you use. Sun-dried tomato or even tahini sauce can offer a different twist.
- Perfect Texture: If you’re aiming for that perfect balance of crispy edges and tender insides, a quick broil at the end is the best way to achieve it.
FAQs
Yes! Globe, Italian, Japanese, and Chinese eggplants all work well, but adjust the cooking time based on the size. The Italian eggplant is one of the most common varieties found in grocery stores, with a mild flavor and spongy texture that absorbs spices well.
Store any leftover roasted eggplants in an airtight container in the refrigerator. They will last for up to 3 days and can be reheated.
Yes, roasting eggplants in an air fryer is a great option. Just reduce the cooking time by about 10-15 minutes.
Roasted eggplant pairs beautifully with whole grains like quinoa, or as a side to a main dish like pasta or grilled vegetables.
Roasted Eggplant With Pesto
Ingredients
- 4 small to medium eggplants or 2 large (they may take a little longer to cook if using large)
- 1-2 tbsp extra virgin olive oil
- 1-2 tbsp basil pesto (vegan)
- ⅓ cup grated mozzarella (vegan)
- 1 tbsp Italian seasoning
- salt and pepper to taste
Garnishes
- balsamic reduction
- fresh basil
Instructions
Prepping
- Pre-heat the oven to 400 degrees.
- Remove the green tops from the eggplant and cut in half lengthwise. Cut cross-hatch patterns into the flesh of the eggplant. See photos for reference.
- Next, Rub the cut side of the eggplant with olive oil and sprinkle on Italian seasoning, salt and pepper.
Roasting/Baking Eggplant
- Place the eggplant cut side down on a baking sheet lined with parchment paper and roast at 400 for 35-45 minutes or until fork tender.
- Now, flip the eggplant so they are cut side up add about ½ tsp of basil pesto onto each eggplant. Spread it in a thin layer.
- Top each eggplant with grated mozzarella, and thin slices of cherry tomatoes.
- Broil on high until the cheese has melted.
Finishing Touches
- Drizzle with balsamic reduction, add a few fresh leaves of basil, serve and enjoy!
Video
Notes
Nutrition
Conclusion: Roasted Eggplant Recipe
This roasted eggplant recipe with pesto is a delightful, easy recipe that’s perfect for any occasion. With its blend of flavors and textures, it offers a new twist on classic roasted eggplant dishes. Whether you’re a fan of eggplant parmesan or just looking for a simple vegetable side dish, this recipe will become a go-to favorite. Next time, try experimenting with different varieties of eggplant or adding red pepper flakes for an extra kick of flavor.
Simple and delicious I’m a huge fan of eggplant so always nice to try out some new recipes 🍆
THANK YOU!! and me too I’m obsessed with eggplant. I’m so happy you loved the recipe!