Jump to Recipe·5 from 3 reviews

This Moroccan Roasted Eggplant recipe comes together in just 30 minutes! Cubes of eggplant are roasted until tender with Moroccan spices, olive oil, and fresh herbs. A wonderfully flavorful vegetable side dish.

roasted eggplant in a bowl

This is one of my favorite vegetarian recipes to use as a side dish or appetizer. The eggplant gets chopped, tossed in oil & spices, then roasted to crispy golden brown perfection.

If you’re familiar with Moroccan cuisine, you know how much we love using paprika and cumin, two spices that sing when used with roasted eggplant recipe. The flavors here work in a similar way as this Eggplant Dip (Zaalouk).

And to take this easy recipe to the next level, I recommend serving with a generous drizzle of my favorite tahini sauce!

Step by Step

eggplant cubes on a sheet tray
Preheat your oven to 450 degrees F / 220 degrees C. Chop the eggplant into 2 inch cubes (peeling it only if that’s your preference) and move to a baking sheet or oven safe pan.
seasoned eggplant cubes
Season the eggplant. Toss with olive oil to help the spices stick and then sprinkle on the cumin, paprika, salt, and pepper. Toss again to coat evenly.

Reminder: Feel free to peel your eggplant if you aren’t into the texture. Otherwise, I like to leave it on.

seasoned eggplant cubes on a sheet tray
Bake the eggplant in the oven for 15 minutes, flip with a spatula and bake for another 10 minutes or until the cubes have slightly crispy edges and turn a deep golden brown color all around.
roasted eggplant in a bowl
Drizzle the roasted eggplant with olive oil, tahini sauce (optional), and a sprinkle of parsley before serving. Or just enjoy as is, straight out of the oven!
roasted eggplant in a bowl

Varieties of Eggplant & How Much to Use

For this recipe I like using globe eggplant, which is usually the most common variety available in American grocery stores.

That said, you can make this recipe with whatever eggplant you have available to you. Just be aware of the size of your eggplants, and adjust the quantity accordingly.

When using globe eggplant, you will only need 2, but for smaller/thinner varieties you may need more.

Whatever variety you decide to use, aim for a total of 4 cups of chopped eggplant.

roasted eggplant in a bowl

Enjoy,

Salima written in cursive
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
roasted eggplant in a bowl

30-Minute Moroccan Roasted Eggplant (Cubes)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Salima Benkhalti
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: side dish, appetizer
  • Method: roasted
  • Cuisine: Moroccan, American
  • Diet: Vegan
Print Recipe
Save Recipe

Description

This Moroccan Roasted Eggplant recipe comes together in just 30 minutes! Cubes of eggplant are roasted until tender with Moroccan spices, olive oil, and fresh herbs. A wonderfully flavorful vegetable side dish.

Ingredients

  • 2 eggplants (medium to large)
  • 4 tbsp olive oil + another 1 tsp to finish
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp fresh parsley, minced

Instructions

  1. Preheat your oven to 450 degrees F / 220 degrees C. Chop the eggplant into 2 inch cubes and transfer to a baking sheet.
  2. Season the eggplant. Toss with olive oil before sprinkling on spices and tossing to coat. Bake for 15 minutes, flip, and bake for another 10 minutes or until the eggplant cubes are caramelized and golden brown all around.
  3. Finish. Drizzle with olive oil and a sprinkle of parsley before serving.

Equipment

Enjoy this recipe?

If you tried this recipe, please consider leaving a review in the comment section. I love hearing feedback and your review helps to keep Salima’s Kitchen going!