How To Roast Eggplant Whole

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American


This recipe creates a soft, spreadable roasted eggplant. For sliceable roasted eggplant, reduce the cook time by 10 minutes.

Listen to me explain briefly about how to make this roasted eggplant, with some great tips along the way, by clicking the play button below:

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  • 2 large globe eggplants
  • ¼ tsp. olive oil


  1. Adjust oven rack to upper-middle position; preheat oven to 425°F.
  2. Place eggplants on a sheet pan. Using the tines of a fork or tip of a paring knife, poke each eggplant 3-4 times to create shallow steam-release holes. Rub each eggplant with oil.
  3. Place pan in oven. Bake 40 minutes. 
  4. Switch oven from bake to broil (don’t open the oven). Broil on high, 5-8 minutes to char eggplant skin.
  5. Remove pan from oven, let stand 5 minutes.