This roasted eggplant is made with Moroccan spices, tossed with a drizzle of olive oil and fresh herbs. It's a wonderfully flavorful side dish to serve with any main dish or protein.
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This is the perfect side dish or appetizer for all the vegans/vegetarians out there. The eggplant gets chopped, tossed in oil & spices, then roasted to crispy golden brown perfection.
If you're familiar with Moroccan recipes, you know how much we love using paprika and cumin, two spices that sing when used with eggplant.
And if you like this dish, you should definitely check out this Moroccan Eggplant Dip (Zaalouk) that's made with similar flavors.
Here's what you need to make this roasted eggplant dish:
- eggplants (medium to large)
- olive oil + more to finish
- fresh parsley, minced
See recipe card for quantities.
Preheat your oven to 450 degrees F / 220 degrees C. Chop the eggplant into 2 inch cubes and transfer to a parchment lined baking sheet.
Tip: you can totally peel your eggplant if you aren't into the texture. Otherwise, I like to leave it on.
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 cubes are caramelized and golden brown all around.
Finish. Drizzle the roasted eggplant with olive oil, pomegranate, a sprinkle of parsley before serving.
Varieties of Eggplant
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 may need many more.
Whatever variety you decide to use, aim for a total of 4 cups of chopped eggplant.
Here are some other varieties I've tried with this recipe and enjoyed:
- Chinese Eggplant - this variety is longer and skinnier than most, and really delicious used in soups and stews.
- Zebra Eggplant - my parents grew this variety in our garden growing up and they are spectacular! 10/10 recommend using them if you can get your hands on some.
- Italian Eggplant - this variety is very similar to globe eggplant, but smaller and usually has a sweeter flavor to it.
- Indian Eggplant - these are also so cute, but very small, so make sure you get enough to make 4 cups of chopped eggplant.
This vegetable dish is super versatile and easy to customize. Here are some easy ways to mix it up:
- Spices - while the spices used in this recipe have Moroccan influence, you could really take the flavors of this dish in any direction depending on the spices you use. For a more colorful flavor profile, try using this Ras el Hanout spice blend.
- Herbs - try experimenting with your favorite herbs instead of or in addition to parsley! I like using fresh oregano and dill sometimes.
- Toppings - try finishing this dish with a drizzle of pomegranate molasses and/or toasted pine nuts for an additional sweet depth of flavor
What to Eat Roasted Eggplant With
As mentioned above, this is one of those vegetable dishes that can be customized and enjoyed in many different ways.
Here are some of my favorite ways to enjoy this roasted eggplant recipe:
- in a bowl with turmeric rice and tzatziki or harissa
- in any kind of grain or veggie bowl
- thrown into your pasta at the end for some extra veggies
- as a filling in tacos
- in salads, or amongst other Moroccan salads like this cucumber salad and tomato salad
- as a side to this chicken tagine
Make sure you have a good quality baking sheet to roast the eggplant on.
I like using parchment paper sheets for roasted veggies like this as they don't stick to the pan and get nice and crispy, but it's not necessary if you don't have it.
This roasted eggplant is best enjoyed fresh, but should keep in an airtight container in the fridge for up to 3 days.
This dish doesn't stand up well to freezing.