This Mediterranean roasted eggplant recipe couldn’t be easier! All you need is an eggplant, a few simple vegetables, some olive oil, and a baking sheet for roasting! 

Roasted eggplant with tomatoes, zucchini, onions, and basil on a sheet pan being scooped up with a spatula.

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Roasting eggplant gives it a wonderfully smoky flavor and a tender, creamy texture. Whether you’re a vegetarian, vegan, or simply looking for a tasty and healthy dish to add to your repertoire, this recipe is perfect for you. So let’s get started and discover the delicious flavors of the Mediterranean!

Why make oven-roasted eggplant

  • It’s super easy to make!
  • It’s vegan, gluten-free, dairy-free, and soy-free, so everyone can enjoy it!
  • You can just toss it in the oven and come back when it’s done.
  • It works great as a healthy side or in sandwiches and wraps.

Ingredients and substitutions

  • Eggplant – See my notes on how to prepare the eggplant below.  (You can leave it out if you don’t like it or don’t have the time to prepare it).
  • Zucchini or Yellow Squash – Either type of summer squash works equally well.
  • Tomatoes – You can use large tomatoes and dice them into cubes or cherry tomatoes and simply cut them in half.  Just be sure to use nice ripe tomatoes to get the best taste!
  • Red Onion – When the onion roasts, it becomes sweet and delicious! (You can use any type of onion you want or just leave it out).
  • Bell Peppers – Use any color you wish.  Red, orange, or yellow give it a beautiful color and sweet flavor.
  • Garlic – The garlic will get slowly roasted and give the whole dish a nice taste.
  • Olive Oil – Use a nice quality extra-virgin olive oil for a rich flavor. (You can add a little more or a little less depending on your taste and dietary needs).
  • Salt – To give it flavor and help the veggies release their juices.
  • Fresh basil – You can use dried basil too, but fresh basil makes this dish pop with flavor!  (You just won’t get the fresh taste from dried basil). It’s also delicious with fresh thyme or rosemary.
  • Rice or Pasta – (optional) If you want to make this your main course instead of a side dish, toss it with some cooked pasta or serve it over rice.

How to pick a good eggplant

  1. Pick a fresh-looking eggplant with no bruises or wrinkles.
  2. Make sure it’s firm to the touch with tight shiny skin.

Helpful tools

  • Sheet Pan/ Cookie Sheet –  You will need a metal baking sheet with sides so the oil and juices from the veggies don’t leak into your oven.
Roasted Mediterranean vegetables served on a white plate with a red tea towel behind it.

How to prepare eggplant?

Eggplant can be a little tricky to make.  Some people think that they don’t like it, but this may be because it was prepared wrong.  Eggplant can be very bitter and taste terrible if you don’t choose a fresh one or if it’s not prepared correctly.

  1. Wash the eggplant and cut off the top and bottom.
  2. Slice it in ½ inch slices and then cut those into ½ inch cubes.
  3. Toss the cubed eggplant into a colander, sprinkle with salt, toss again, and let it sit for about 30 minutes.  (This will remove any bitter flavor from the eggplant).
  4. Rinse the salt off with water and then pat dry with a clean cloth.

How to make roasted eggplant

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Wash and dice the eggplant, put it in a colander, and sprinkle it with salt.

Step 2 – Let the eggplant sit for about 30 minutes to get out all the bitter flavor.

Cubed eggplant sitting in a colander with salt sprinkled on it.
Salted eggplant

Step 3 – Preheat the oven to 375° F (190°C) and chop all the remaining veggies while the eggplant is sitting.

Step 4 – Rinse the salt off the eggplant and pat dry with a paper towel or clean cloth.

Step 5 – Toss the veggies on a cookie sheet, drizzle with olive oil, and sprinkle with salt.

Eggplant, tomatoes, zucchini and red onions on a sheet pan being drizzled with olive oil.
Drizzle your eggplant and veggies with olive oil.

Step 6 – Bake at 375°F (190°C) for 50 minutes. (Give the veggies a stir after about 30 minutes of baking).

Step 7 – Sprinkle with fresh basil that has been cut or ripped into small pieces. Toss again to get all of the salt, oil, and basil mixed with the veggies.

Roasted Mediterranean eggplant and veggies on a sheet pan.

Roasted eggplant is delicious when served with some tahini sauce, vegan goat cheese, vegan feta, tahini Caesar dressing, or vegan parmesan sprinkled on top.

Pro Tips

  • Some eggplants are more bitter than others.  You can taste the fresh raw eggplant.  If it’s not bitter, you can skip the step of salting and washing it. (The fresher and tighter the skin on the eggplant, the less likely that it will be bitter).
  • You don’t need to peel the eggplant for this dish, but you can if you want to.  If you want to peel it, a simple potato peeler will work.

Storage and reheating

Refrigerate: This roasted eggplant and veggies will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: Roasted vegetables freeze well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat one serving of veggies in the microwave for about 2 minutes or reheat in the oven at 350° F for 10-12 minutes until warm.

Roasted mediterranean eggplant wraps on a white plate.
Roasted Mediterranean eggplant wraps.

How to serve Mediterranean roasted eggplant

Roasted eggplant is delicious when served warm as a side dish.  You can even keep it in the fridge and eat it cold or turn it into a flavorful Mediterranean eggplant sandwich or wrap. You can even toss these oven-roasted veggies into a Mediterranean pasta salad.

More roasted vegetable recipes

Mediterranean roasted eggplant recipe

Mediterranean roasted eggplant with vegetables on a sheet pan.
Diet
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5 from 6 rating

Mediterranean Roasted Eggplant and Veggies

Yield: 8
Prep: 30 minutes
Cook: 50 minutes
Total: 1 hour 20 minutes
Author: Monica Davis
Easy sheet pan roasted eggplant and vegetables drizzled with olive oil, salt and fresh basil.
Print Leave a Review Pin Recipe

Ingredients

  • 1 medium eggplant , (about 2 cups)
  • 2 medium zucchini or summer squash, (about 2 cups)
  • 2 cups tomatoes , diced or cherry tomatoes cut in half
  • 1 medium red onion
  • 2-3 cloves garlic, cut in quarters
  • 1/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 cup basil , fresh and chopped

Equipment

Instructions
 

  • Wash and dice the eggplant, put it in a colander, and sprinkle it with salt.
  • Let the eggplant sit for about 30 minutes to get out all the bitter flavor.
  • Preheat the oven to 375° F (190°C).
  • Chop all the remaining veggies while the eggplant is sitting.
  • Rinse the salt off the eggplant and pat dry with a paper towel or clean cloth.
  • Toss the veggies on a cookie sheet, drizzle with olive oil and sprinkle with salt.
  • Bake at 375°F (190°C) for 50 minutes. (Give the veggies a stir after about 30 minutes of baking).
  • Sprinkle with fresh basil that has been cut or ripped into small pieces. Toss again to get all of the salt, oil, and basil mixed with the veggies.

Notes

  • Some eggplants are more bitter than others.  You can taste the fresh raw eggplant.  If it’s not bitter, you can skip the step of salting and washing it. (The fresher and tighter the skin on the eggplant, the less likely that it will be bitter).
  • You don’t need to peel the eggplant for this dish, but you can if you want to.  If you want to peel it, a simple potato peeler will work.
Serving: 0.75cup, Calories: 105kcal, Carbohydrates: 5g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Sodium: 151mg, Potassium: 245mg, Fiber: 1g, Sugar: 3g, Vitamin A: 410IU, Vitamin C: 13mg, Calcium: 18mg, Iron: 0.4mg
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