Roasted aubergine slices

Roasted aubergine slices are incredibly tasty little morsels that you simply can’t get enough of! With a golden brown, lightly crispy exterior and a mouthwateringly soft, tender inside, they are culinary perfection even in their simplest form. They are a breeze to make, needing only a little olive oil and sea salt to bring out their natural flavour. This simple oven-roasted aubergine recipe is one of the best things you can do with an aubergine!

These roasted aubergine slices are incredibly versatile. Eat them straight out of the oven, as they are, or use them in more elaborate Mediterranean-style dishes like moussaka, aubergine parmigiana, and lasagne. Roasted aubergines add a rich, smoky flavour to so many different meals. You’ll find some great serving suggestions below! You can also experiment with different seasonings like garlic, herbs, or paprika to tailor them to your own personal tastes. Roasted aubergine slices can even be frozen and reheated for later use, which makes them really convenient for meal prep or batch cooking.

I’ve also included several FAQs and tips to help you get perfect results every time. So, go turn your oven on – today, we’re making rave-worthy roasted aubergine slices!

Are aubergine and eggplant the same thing?

Yes, both terms apply to the same purple vegetable that we all love. Aubergine is predominantly used in the United Kingdom, Ireland, and other parts of Europe. Eggplant is the term used in the US, Canada, and Australia.

How to make perfect roasted aubergine slices

Ingredients

You’ll find the exact quantities of each ingredient in the recipe card at the bottom of this page.

Aubergines (eggplant)

For this recipe, deep purple varieties like Italian aubergines and the American globe, which is quite a bit bigger than its Italian counterpart, are best for roasting because they hold their shape better and don’t become too soft like some other varieties. In addition, the skin stays purple and doesn’t become discoloured in the oven, which is what happens with some of the lighter-coloured aubergines.

How to choose aubergines

Choose aubergines that are shiny and firm to the touch – these are signs that they are fresh. Older aubergines tend to become duller and less firm, a bit wizened even. If you already have older aubergines in the house, use them! They’ll be fine for this recipe as long as the flesh inside doesn’t have any brown patches.

Oil

Extra virgin olive oil is best for this recipe as it really enhances the flavour of the aubergines. If you are looking for an oil-free version, I recommend you try grilled aubergine slices rather than making this recipe oil-free – grilling will give you better results.

Salt

Salt makes all the flavours pop. I use unrefined Atlantic sea salt, which is hand-harvested in the Guérande region of France.

How to roast aubergine slices in the oven

Here’s how to prepare the aubergine for roasting. You’ll find step-by-step instructions with photos in the recipe card at the bottom of this page.

Should aubergine be salted before roasting?

For this recipe, there’s no need to salt the aubergines. In fact, your roasted aubergine slices will turn out crispier and look far better if you don’t salt them. In some cases, salting can improve a dish by giving the aubergine a silky texture and preventing it from soaking up too much oil. Traditionally, salting was used to remove bitterness from older varieties of aubergines, but modern breeds are generally less bitter, so it’s not usually necessary.

How thick should you slice aubergine for roasting?

Ideally, you should always aim for a thickness of 1 cm to 1,5 cm. That might seem thick but bear in mind that aubergines shrink a lot when you roast them. Thin slices burn easily. Cut your aubergines into even slices because uneven slices will cook unevenly. If your slicing skills aren’t up to scratch, consider investing in a mandoline. An adjustable mandoline is a great gadget to have in the kitchen.

How to season the aubergine slices

Brush the slices with a light coating of oil on both sides. Aubergines absorb a lot of oil. Resist the temptation to use more oil or drizzle it on because the slices will end up overly oily if you use too much, ruining your chances of crispy aubergine slices.

Lay the aubergine slices on a baking sheet lined with parchment paper and lightly sprinkle them with salt. There’s no need to use a lot, as aubergines have plenty of natural flavor. I prefer using a salt mill for more control, but you can also simply take a pinch and sprinkle it evenly with your fingers.

Is it better to roast on parchment, foil, or directly on the tray?

Roasting aubergine directly on the tray ensures golden-brown, crispy slices. The downside is that they will probably stick to the tray and make turning them a nightmare. The solution would be a non-stick tray, but you’ll still have a mess to clean up afterwards.

Roasting on parchment paper prevents sticking and makes cleanup easier. The only (negligible) disadvantage is that the paper creates a barrier between the aubergine and the hot surface, leading to condensation forming underneath. This is easily rectified by flipping the aubergines halfway through roasting, resulting in golden-brown crispy slices.

Using aluminium foil for roasting aubergine slices is another option, and it has its own pros and cons. Like parchment, foil makes cleanup easier. It also allows for better heat conduction than parchment. However, aubergine slices tend to stick to aluminium foil. They “unstick” themselves if you leave them to stand on the tray for a few minutes, and you can then remove them fairly easily with an egg slice or spatula. The real problem occurs when you want to turn them halfway through, which is almost impossible to do without tearing some.

In this recipe, I used parchment paper.

How long to roast aubergine slices

Roast the aubergine slices on the top shelf of the oven for 25-30 minutes at 250°C, turning them halfway through. Check on them after about 10 minutes because ovens can vary greatly. Shuffle them around if necessary so that they all cook evenly. In my oven, the ones around the side tend to brown more quickly than the ones in the middle. The aubergines will cook faster on the second side, so be careful not to burn them. You’ll need to roast them in batches; putting another trayful on a lower shelf isn’t an option because they won’t brown properly, and you’ll end up with mushy, pale aubergines. They’re done when golden brown, tender in the middle, and slightly crispy on the exterior and around the edges.

What to serve with roasted aubergine slices

Here are a few tantalising serving suggestions for your roasted aubergine slices:

• Finger food: Serve them straight out of the oven as an appetiser with a glass of wine.
• Hot starter with a sauce or dip: Serve them as a first course with roasted red pepper sauce, fresh tomato sauce, yoghurt sauce or a tahini sauce, along with some pita bread.
• Side dish: Serve them as a Mediterranean-style side dish alongside a main course like seitan skewers or marinated crispy tofu.
• Roasted vegetable platter: serve with other roasted vegetables like courgettes, red bell peppers, radicchio and Belgian endive.
• In Buddha bowls: Add roasted aubergine slices to Buddha bowls and salad bowls.
• Pizza: Top your pizza with roasted aubergine slices for an authentic Italian pizza alle melanzane.
• With couscous or quinoa: Serve them as a main course with couscous or quinoa. These grains provide a light and fluffy base that complements the tender, roasted aubergine slices.
• In flatbreads and sandwiches: Add them to piadinas, wraps and sandwiches, along with hummus, tomatoes, and fresh salad. etc.
• As part of a more elaborate dish: Roasted aubergine slices are also a primary ingredient in dishes like moussaka, aubergine parmigiana and lasagne.
• As part of a mezze: Pair them with olives, roasted peppers, hummus, and flatbread for a full mezze-style experience.
• Topped with vegan feta: Crumbled vegan feta adds a salty, tangy contrast to the tender roasted aubergine.
• Pasta: Make pasta alla Norma, a Sicilian pasta dish made with tomato sauce and roasted or fried aubergines.
• In burgers: Use a stack of 5 or 6 roasted aubergine slices as a substitute for meat in a burger.

How to store roasted aubergine slices

Store roasted aubergine slices in an airtight container in the fridge for up to 3 days.

Can you freeze roasted aubergine slices?

Yes, you absolutely can freeze roasted aubergine slices. First, let the slices cool down completely. Then, arrange them in a single layer on a baking tray lined with parchment paper and freeze until solid. Once frozen, transfer them to a ziplock freezer bag to save space. They will keep well in the freezer for up to 3 months.

How to reheat roasted aubergine slices

Preheat the oven to 220°C. Arrange the aubergine slices on a sheet of parchment paper. Once the oven is hot, transfer the slices onto a preheated baking tray and reheat for 2-3 minutes.

For frozen aubergine slices, there’s no need to defrost them beforehand. Simply place them in the oven as described above and reheat for 5-6 minutes or until thoroughly warmed through.

I’m sure you’ll love this easy recipe for roasted aubergine slices! If you try it, I’d love to hear about it! Let me know in the comments below, or take a quick pic and share it on social media. Don’t forget to tag me on Instagram or Facebook @vegan_hot_stuff – I love seeing your re-creations!

Frequently asked questions

Can I slice aubergines ahead of time?

Once sliced, aubergines tend to oxidise and brown quickly, making them appear dark and less appealing even after cooking. If you’re short on time later, a helpful trick is to roast one side of the slices in advance. Then, about 15 minutes before serving, simply turn them and pop them back in the oven to finish roasting. This way, you’ll save time without compromising on appearance or flavour.

Do you need to remove aubergine skin?

No, there’s no need to remove the skin of an aubergine. In most dishes, it’s actually better to leave the skin on as it helps the slices hold their shape during cooking and adds a nice colour contrast. Plus, the skin contains beneficial nutrients and fibre. The only time you might consider removing it is if the aubergine is blemished, particularly large or older, as the skin can become tough or bitter.

How to prevent eggplant slices from turning brown

The best way to prevent aubergine slices from turning brown is to avoid slicing them until you’re ready to cook. While I wish there were a quick hack, unfortunately, there isn’t a perfect solution. Lemon juice will prevent oxidisation to a certain extent, but that’s only an option if you don’t mind your aubergine slices tasting of lemon.

Can you roast aubergines without oil?

Yes, you can roast aubergine slices without oil, but it will change the texture. Without oil, aubergine tends to dry out and become chewy or rubbery, and they lack the creamy interior and crispy edges that you get roasting with oil. If you’re looking for a fat-free option, I recommend grilling them rather than roasting them without oil. Try this recipe for perfect grilled aubergine slices.

Why are eggplants sometimes bitter?

Aubergines today are much less bitter than they once were, thanks to selective breeding that has significantly reduced their bitterness. While there’s some debate about the exact cause of bitterness in eggplants, it doesn’t seem to be linked to size or the amount of seeds they contain. Factors like variety and age could play a role, with older eggplants seemingly being more bitter. That said, bitterness is far less common now, and in my experience, it’s quite rare.

Does salt remove the bitterness from aubergines?

Yes, salting the aubergines gets rid of the bitterness. See the next question for more details.

How to salt aubergines

Wash and trim the aubergines. Cut them into the desired shape – whether slices, chunks, or cubes. Put them in a colander over a container to catch the water. Alternatively, you can lay them out on a tray. Sprinkle the pieces of aubergine generously with coarse salt. Leave them to stand for about an hour. The salt draws out the bitter water which will pool underneath. Rinse the aubergines well under running water and then dry them with kitchen paper or a clean cloth. Use in the same way as you would use unsalted aubergines.

What are the advantages of salting aubergines?

Salting aubergines not only removes any bitterness but also reduces their sponginess, making them absorb less oil during cooking. Even if the aubergines aren’t bitter, salting can improve the texture and flavour of certain dishes. For example, I prefer to salt my aubergines when making Sicilian caponata and aubergine parmigiana.

Can you freeze uncooked aubergine slices?

Because of its high water content, aubergine doesn’t freeze well raw. Grilling or roasting the slices first eliminates a lot of the water, which means they hold up much better after thawing. Freezing them raw will probably cause them to become bitter once defrosted.

I hope you liked this recipe for roasted aubergine slices! If you did, it would be great if you could give it 5 stars and leave a comment below! It helps other readers to find my content and posts and ultimately makes my blog more successful! Thank you so much for your support! Deborah xx

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