
Hi friends! I’m here with a new recipe for you all. Garlic Roasted Eggplant. I know, I know, it’s been a minute since I’ve posted on here. To be honest, I have been super busy with my cooking club and have been using most of my time creating and testing recipes for videos and such over there. It was a lot to take on at first (since I am doing everything in-house) but my amazing assistant Kyler and I have been working hard and have figured it all out! That said, now that we are in a groove, I am ready to start posting more recipes over here because I still love all of you! I truly appreciate you being patient with me. Sometimes you just have to press the pause button on some things to focus on others, ya know?

That said, I am coming in hot with a super fantastic summer recipe for all of you to try: Garlic Roasted Eggplant. This technique is super fun, easy and the results are absolutely divine. Like, this eggplant melts in your mouth people. No joke. All you have to do is halve a large eggplant and then score an ‘X’ shaped pattern into both halves. Next, stuff the halves with a ridiculous amount of thinly sliced garlic. Don’t worry, it all cooks for a full hour in the oven so the garlic mellows out in flavor. It’s a beautiful thing.
SEASONING BLEND
As for the seasonings? Super simple. Drizzle over a good amount of olive oil, a few splashes of tamari or soy sauce, a nice little drizzle of rice or plain vinegar (you could use red wine, too!), a dusting of nutritional yeast, and that is literally it. Bake in the oven for around 1 hour until soft and tender. When you stick it with a fork, it should give completely.
In regards to what type of eggplant to use, I tend to go for the big fat Italian variety but I’ve also used smaller and thinner ones and it worked beautifully as well. I guess for this, since you leave the skin on, the more meat the better, right? But also, use what you have- especially if you are growing some cool varieties in your garden.
IF YOU LIKE THIS GARLIC ROASTED EGGPLANT, TRY THESE
Definitely give this one a go and let me know what you think! Once again, thank you for being patient with me. I haven’t forgotten about y’all and I so appreciate you being here. I’ll have some more recipes coming out soon!
Lots of love, t
1 large Italian eggplant In regards to measurements, I am more so trying to give you a guideline to use for inspiration. If the eggplant is super big- use a bit more of everything. If you are using smaller eggplants, pull back a bit. Of course, you can always add more salt at the end (and I often do because I like the crunch). This is now your recipe- have fun and go with the flow boogers.
Ingredients
5-6 cloves of garlic (depending on eggplant size), thinly sliced
⅓ cup olive oil
½ teaspoon freshly cracked black pepper
¼ teaspoon sea salt
1 teaspoon nutritional yeast (flakes are best!)
2 tablespoons tamari (or soy sauce or coconut aminos)
2 tablespoons vinegar (plain, white or red wine, or rice)Instructions
notes
I love eating this recipe straight out of the dish but you can certainly serve it with some rice, pasta, or incorporate it into a bowl of goodness. I've also had people tell me they spread it on toasted sourdough and it was amazing. I believe them.
Could you also throw in some cherry tomatoes to roast along with the eggplant? That's a fabulous idea.
22 comments
Buying eggplants tonight…this looks amazing!
Yayyyy!
Looks delicious! Can’t wait to try it. Can you suggest any good substitutes for nutritional yeast?
You could use a ½ teaspoon of mellow white miso or chickpea miso paste. Or you could just skip it altogether!
I’m attempting to make this, just stuck it in the oven will let you know how it turns out. Went to Garlic farm Sunday so I’m excited.
Just made this and it was delicious! I plated it on a bed of marinara sauce and topped it with chopped garden herbs.
(I accidentally used vegan fish sauce instead of the soy sauce I meant to grab and honestly I think I’ll make it again that way.)
I think this might be a good easy main course when I intend to go a bit fancy with a multi course meal starting with salad and soup.
Thank you for sharing this recipe!
Ohhh that sounds great!! What kind of vegan fish sauce are you using? I will check it out! Also, thank you for the sweet comment.
This was incredible!!! So savory and delicious. I’ve been telling everyone about this recipe!! Thank you for this beautiful website!
Aww love reading this! Thank you!
Does the eggplant need to be covered in the oven? Any tendency to scorch?
The eggplant should be cooked according to the instructions written in the recipe- so not covered. I have not had anyone report back to me that the eggplant has ever scorched. I think the oven temperature is too low for that but I’m sure if you drastically go over the recommend cooking time than it could happen. Hope this helps and happy cooking!
Made this and oh my gosh SO delicious!! We prepared it per your instructions and then roasted it in our barbecue grill. We spread it on toasted bread and it was just absolutely awesome. Thanks for another fabulous recipe!
You are very welcome! I am so thrilled you liked it. Thanks for letting me know!
Hello! I am gonna make this tonight! After you cut the eggplant in half so you score the inside and outside of both sides the eggplant?
So it will fall apart if you do that, just score one side! I hope you love it!
This was absolutely delicious!!! Such a simple dish with an amazing amount of flavor, thank you so much for the recipe!!
Love to hear it!! I will be making this soon, myself. Happy cooking and thank you for being here!
Do you score the flesh or skin side? And do you cook it flesh or skin side down? This looks so incredible I cannot wait to eat it.
Score the skin side and cook the flesh side down so it gets nice and golden brown!
made this side by side in an airfryer for 55 minutes. it has 30 minutes to go using about same way with recipe provided..didn’t want to put in over ..in airfyer using olive oil must be at 300° or it will probably burn if higher .
use to make 4 slices in oven at higher temperature for 35 minutes
Came upon this recipe today. So delicious! New favorite way to use eggplant. Served over turmeric and Chinese 5spice scented cauliflower rice and it was such a winning combination. Thank you. Another amazing recipe from your kitchen!
Woah, that sounds great!! Thanks for letting me know. Happy cooking!