Introducing a delicious Roasted Aubergine recipe — an ideal side dish or appetizer for family meals. The deep caramelisation you get from roasting combines beautifully with bright Asian notes from soy sauce and toasted sesame oil to create a flavourful dish that’s hard to resist.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Roasted Aubergine
- Substitutions
- Variations
- How to make Roasted Aubergine
- What to serve with Roasted Aubergine
- Leftovers
- Recipe FAQs
- More Aubergine recipes
- You might also like
- Rate it…
- Roasted Aubergine Recipe
Why this recipe works
If you haven’t roasted aubergine before, expect tender, slightly smoky flesh and glossy caramelised edges. Roasting concentrates the vegetable’s natural sweetness while the soy and sesame add savory, nutty layers. This version leans into Asian flavours rather than the more familiar Mediterranean or baked parmesan styles, giving you a fresh way to enjoy aubergine.
Ingredients to make Roasted Aubergine
- Aubergines (eggplants) — the main vegetable.
- Soy sauce or tamari — provides savory umami.
- Maple syrup — balances saltiness and promotes caramelisation.
- Toasted sesame seed oil — adds a sweet, nutty aroma.
- Sesame seeds — for garnish and texture.
- Chopped parsley — for a fresh finishing touch.
See the recipe card below for exact quantities and full details.
Substitutions
- Vegetables: Try zucchini, peppers, broccoli, carrots or tomatoes if you want to switch the main ingredient.
- Maple syrup: Honey works well as a direct substitute.
- Toasted sesame seed oil: If unavailable, use olive oil; it won’t add the same nuttiness but will help the aubergine roast.
- Seasonings: If you prefer a different profile, swap soy for a lemony-garlic dressing or finish with grated cheese for a baked twist.
Variations
- Spicy: Add cumin or red pepper flakes to the sauce before tossing the aubergine.
- Deluxe: Finish with a drizzle of tahini sauce and extra fresh herbs.
- Kid friendly: Serve with rice or stir-fried noodles to make it more approachable for children.
How to make Roasted Aubergine
Step 1: Preheat your oven to 240°C / 450°F. Line a rimmed baking sheet with parchment paper. Cut the aubergine into large, even cubes (about 3cm).
Step 2: Whisk together soy or tamari, maple syrup and toasted sesame oil to make the glaze.
Step 3: Add the aubergine to the glaze and toss thoroughly so each piece is coated.
Step 4: Spread the aubergine in a single layer on the prepared tray and roast for 20 minutes.
Step 5: Turn the aubergine pieces, then roast for a further 10 minutes or until well caramelised. Serve warm, sprinkled with chopped parsley and sesame seeds.
Hint: If you prefer slices instead of cubes, slice the aubergine and follow the same process — adjust cooking time if slices are thicker or thinner.
What to serve with Roasted Aubergine
- Courgette fritters
- Hasselback potatoes
- Pickled beetroot
- Garlic hummus
- Quinoa
Leftovers
Store leftovers in an airtight container in the refrigerator for up to three to four days. Reheat gently in the oven, air fryer, pan or microwave to retain texture and flavour.
Recipe FAQs
It depends on your oven and piece size. For 3cm cubes, roast about 20 minutes, turn them, then roast another 10 minutes until caramelised.
Salting used to be common to reduce bitterness and moisture absorption. Modern aubergines are less bitter, so salting is optional — it can help if you want a firmer, less oily result.
Cut pieces to similar sizes — cubes, wedges or slices — so they cook evenly.
More Aubergine recipes
- Air fryer aubergine
- Aubergine bake
- Aubergine curry
- Aubergine miso
- Aubergine parmigiana
- Aubergine salad
You might also like
Sides
Roast Parsnips
Sides
Roasted Root Vegetables
Lunch
Roasted Pumpkin Salad
Sides
Rosemary Roast Potatoes
Rate it…
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Roasted Aubergine
Ingredients
- 2 aubergines
- 2 tbsp soy sauce, or tamari
- 2 tbsp maple syrup
- 1 tbsp toasted sesame seed oil
- Sesame seeds and chopped parsley, for garnish
Instructions
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Preheat oven to 240°C/450°F. Line a rimmed baking sheet with parchment paper. Cut the aubergine into large, even cubes (about 3cm).
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Combine soy or tamari, maple syrup and toasted sesame seed oil in a bowl.
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Add the aubergine and toss well to coat each piece.
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Arrange the aubergine on the prepared baking sheet and roast for 20 minutes.
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Flip the aubergine cubes and bake for another 10 minutes or until caramelised. Serve warm with chopped parsley and sesame seeds.
Notes
Substitutions & variations: See the substitutions and variations sections above for ideas.
To store: Keep in an airtight container in the fridge for up to 4 days. Reheat in an air fryer, oven, microwave, or a pan.
To freeze: Freeze in an airtight container for up to a year. Defrost in the fridge before reheating.
Tip 1: Salting aubergine can produce a firmer, less oily texture — sprinkle salt, let drain, then rinse and proceed if you prefer.
Tip 2: Add protein by serving with chicken, beef, eggs, or tofu.
Tip 3: Serve with rice, noodles or tucked into a wrap for a quick meal.