If you’ve never prepared eggplant before, you’ve come to the perfect place to learn how to make Roasted Eggplant. Whether you’re making it in the oven, on the stove, in the air fryer, or even the Instant Pot, this guide covers it all.
If you’ve never roasted eggplant before, you’re in for quite the treat! Whether you’re preparing it for an appetizer , a side dish , a vegetarian snack or as a main dish , tons of eggplant recipes will have you roast it during the cooking process. This guide covers just about every method there is in order to roast eggplant. Just follow these simple steps and you’re on your way to some delicious food!
How To Make Roasted Eggplant In The Oven
Oven-roasted eggplant is probably the most common way how to cook eggplant at home. It’s quick, simple and doesn’t require too much effort to make in the oven .
- Oil the eggplant. Smear the unpeeled, whole eggplant with oil.
- Place the eggplant in the oven. Place eggplant on a baking pan with an edge to catch all the lovely juices. Turn on the broiler and place eggplant close to the broiler.
- Roast. Roast at 400F until it is soft, about 20 minutes, moving every 5 minutes to a different side.
- Allow the eggplant to steam. Place eggplant in a paper bag and close the bag. Set it aside for 15 minutes, allowing the eggplant to steam.
- Peel the eggplant. Hold the roasted eggplant over the baking pan . Quickly peel the eggplant over the pan, letting the pan capture all the juices.
- Mash the eggplant. Use a fork to mash the eggplant. It is now ready for your recipe.
How To Make Roasted Eggplant On A Gas Stove Top
This method is the messiest of them all because you will have charred eggplant skin all over, but it is possible to roast eggplant on the stovetop . This method for roasting eggplant results in arguably the best char.
- Oil the eggplant. Smear the unpeeled, whole eggplant with oil.
- Char the eggplant skin. Turn on the gas on medium-high heat. Place the eggplant directly on the flame and allow it to char the skin.
- Continuously flip the eggplant. Keep turning the eggplant on all sides, until all the skin is charred and your eggplant is soft.
- Allow the eggplant to steam. Place eggplant in a paper bag and close the bag. Set it aside for 15 minutes, allowing the eggplant to steam.
- Peel the eggplant. Hold the roasted eggplant over the baking pan. Quickly peel the eggplant over the pan. letting the pan capture all the juices.
- Mash the eggplant. Use a fork to mash the eggplant. It is now ready for your recipe.
How To Make Roasted Eggplant In The Air Fryer
This is my favorite method as all the mess is contained in the air fryer , and you do not need to turn it halfway. So it requires no babysitting, yet you can get that lovely smoky taste we all want.
- Oil the eggplant. Smear the unpeeled, whole eggplant with oil.
- Air fry the eggplant. Place eggplant in the air fryer basket. Set the air fryer to 400F for 15-20 minutes depending on the size of the eggplant.
- Allow the eggplant to steam. Place eggplant in a paper bag and close the bag. Set it aside for 15 minutes, allowing the eggplant to steam.
- Peel the eggplant. Hold the roasted eggplant over the baking pan. Quickly peel the eggplant over the pan. letting the pan capture all the juices.
- Mash the eggplant. Use a fork to mash the eggplant. It is now ready for your recipe.
Can I Roast Eggplant In The Instant Pot?
Why certainly! You can roast eggplant in the Instant Pot as long as you cook the eggplant in a single layer. I actually use this method for my Baba Ghanoush Eggplant Dip recipe as well as my Instant Pot Baingan Bharta recipe, amongst others.
- Char the eggplant. Heat the Instant Pot pot, and when it’s hot, put in a few tablespoons of oil. Once it’s hot, put in one layer of eggplant slices.
- Let the eggplant be! This is the tough part now, do not mess with them until they are properly charred at the bottom. Without this char, you won’t get the smoky taste you need.
- Add additional eggplant slices. Once these slices char, they will shrink a bit and you can put in some more eggplant slices. At this point, you may need to put in more oil. This thing sucks oil, so just embrace that. Use a spatula or spoon and scrape up the char from the bottom as needed. This took me about 10-15 minutes to get it all charred.
- Pressure cook the eggplant. Pressure cook on High for 3 minutes, then release pressure quickly.
- Cook away excess water if necessary. If you have too much water at the bottom when you open it, turn your Instant Pot on sauté and let some of it cook off.
The short answer is no, as you want the peel intact to keep the juices in. As a matter of fact, you don’t even have to peel the eggplant after roasting if you don’t want to as the peel is entirely edible. But it can be a little tough with larger eggplants. I tend to peel the eggplant after roasting as I typically mash the eggplant for most of my recipes.
You only need to salt the eggplant before roasting if you are cubing or slicing before roasting in order to get rid of some of the moisture. It’s very common for people to salt eggplant before roasting it. It is widely believed that salting it before roasting it takes some of the bitterness in the eggplant. In my experience, it doesn’t seem to have any bearing on removing any of the bitterness in eggplant. So if you’re cubing or slicing, salt away, but if you’re roasting with the skin on, you can skip the salt.
Eggplant actually has a myriad of health benefits. It’s chock full of nutrients like protein, fiber, potassium, vitamin K and vitamin C. It’s rich in antioxidants which could help prevent heart disease and cancer. Due to the high fiber content of roasted eggplant, it can help lower blood sugar by slowing the rate of digestion and absorption of sugar in the body. Eggplant is also quite low in carbs, with only 8 grams of carbs in a 1 cup serving of chopped, cooked eggplant.
Looking For Some Easy Eggplant Recipes? Check These Out!
- Instant Pot Baba Ghanoush Lebanese Eggplant Dip - Quick, flameless, and tastes delicious!
- Indian Baingan Bharta - Wonderfully smoky and made in your Instant Pot.
- Malai Baingan - A creamy, spicy, hearty Indian Instant Pot recipe.
- Tomato Eggplant Soup - A great vegan soup recipe.
- Instant Pot Eggplant Pasta - One of the best pasta dishes I’ve ever had, and I don’t say that lightly.
- Roasted Ratatouille Recipe - All the flavor of a traditional ratatouille without all of the work!
- Miso Eggplant - A tasty flavor infusion you’ll adore!
Roasted Eggplant
Equipment
- Phillips Air Fryer
- Instant Pot
Ingredients
- ▢ 1 Eggplant
Instructions
How To Make Roasted Eggplant In The Oven
- Smear the unpeeled, whole eggplant with oil.
- Place eggplant on a baking pan with an edge to catch all the lovely juices. Turn on the broiler and place eggplant close to the broiler.
- Roast at 400F until it is soft, about 20 minutes, moving every 5 minutes to a different side.
- Place eggplant in a paper bag and close the bag. Set it aside for 15 minutes, allowing the eggplant to steam.
- Hold the roasted eggplant over the baking pan . Quickly peel the eggplant over the pan, letting the pan capture all the juices.
- Use a fork to mash the eggplant. It is now ready for your recipe.
How To Make Roasted Eggplant On A Gas Stove Top
- Smear the unpeeled, whole eggplant with oil.
- Turn on the gas on medium-high heat. Place the eggplant directly on the flame and allow it to char the skin.
- Keep turning the eggplant on all sides, until all the skin is charred and your eggplant is soft.
- Place eggplant in a paper bag and close the bag. Set it aside for 15 minutes, allowing the eggplant to steam.
- Hold the roasted eggplant over the baking pan. Quickly peel the eggplant over the pan. letting the pan capture all the juices.
- Use a fork to mash the eggplant. It is now ready for your recipe.
How To Make Roasted Eggplant In The Air Fryer
- Smear the unpeeled, whole eggplant with oil.
- Place eggplant in the air fryer basket. Set the air fryer to 400F for 15-20 minutes depending on the size of the eggplant.
- Place eggplant in a paper bag and close the bag. Set it aside for 15 minutes, allowing the eggplant to steam.
- Hold the roasted eggplant over the baking pan. Quickly peel the eggplant over the pan. letting the pan capture all the juices.
- Use a fork to mash the eggplant. It is now ready for your recipe.
How To Make Roasted Eggplant In The Instant Pot
- Heat the Instant Pot pot, and when it’s hot, put in a few tablespoons of oil. Once it’s hot, put in one layer of eggplant slices.
- This is the tough part now, do not mess with them until they are properly charred at the bottom. Without this char, you won’t get the smoky taste you need.
- Once these slices char, they will shrink a bit and you can put in some more eggplant slices. At this point, you may need to put in more oil. This thing sucks oil, so just embrace that. Use a spatula or spoon and scrape up the char from the bottom as needed. This took me about 10-15 minutes to get it all charred.
- Pressure cook on High for 3 minutes, then release pressure quickly.
- If you have too much water at the bottom when you open it, turn your Instant Pot on sauté and let some of it cook off.
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Roasted Eggplant
Ingredients
- 1 Eggplant
Instructions
How To Make Roasted Eggplant In The Oven
- Smear the unpeeled, whole eggplant with oil.
- Place eggplant on a baking pan with an edge to catch all the lovely juices. Turn on the broiler and place eggplant close to the broiler.
- Roast at 400F until it is soft, about 20 minutes, moving every 5 minutes to a different side.
- Place eggplant in a paper bag and close the bag. Set it aside for 15 minutes, allowing the eggplant to steam.
- Hold the roasted eggplant over the baking pan . Quickly peel the eggplant over the pan, letting the pan capture all the juices.
- Use a fork to mash the eggplant. It is now ready for your recipe.
How To Make Roasted Eggplant On A Gas Stove Top
- Smear the unpeeled, whole eggplant with oil.
- Turn on the gas on medium-high heat. Place the eggplant directly on the flame and allow it to char the skin.
- Keep turning the eggplant on all sides, until all the skin is charred and your eggplant is soft.
- Place eggplant in a paper bag and close the bag. Set it aside for 15 minutes, allowing the eggplant to steam.
- Hold the roasted eggplant over the baking pan. Quickly peel the eggplant over the pan. letting the pan capture all the juices.
- Use a fork to mash the eggplant. It is now ready for your recipe.
How To Make Roasted Eggplant In The Air Fryer
- Smear the unpeeled, whole eggplant with oil.
- Place eggplant in the air fryer basket. Set the air fryer to 400F for 15-20 minutes depending on the size of the eggplant.
- Place eggplant in a paper bag and close the bag. Set it aside for 15 minutes, allowing the eggplant to steam.
- Hold the roasted eggplant over the baking pan. Quickly peel the eggplant over the pan. letting the pan capture all the juices.
- Use a fork to mash the eggplant. It is now ready for your recipe.
How To Make Roasted Eggplant In The Instant Pot
- Heat the Instant Pot pot, and when it’s hot, put in a few tablespoons of oil. Once it’s hot, put in one layer of eggplant slices.
- This is the tough part now, do not mess with them until they are properly charred at the bottom. Without this char, you won’t get the smoky taste you need.
- Once these slices char, they will shrink a bit and you can put in some more eggplant slices. At this point, you may need to put in more oil. This thing sucks oil, so just embrace that. Use a spatula or spoon and scrape up the char from the bottom as needed. This took me about 10-15 minutes to get it all charred.
- Pressure cook on High for 3 minutes, then release pressure quickly.
- If you have too much water at the bottom when you open it, turn your Instant Pot on sauté and let some of it cook off.
Roasted Eggplant https://twosleevers.com/how-to-make-roasted-eggplant/
This Instant Pot Coconut Chickpea Curry recipe is an easy and delicious vegan recipe that’s SO very good. Make it easily right in your pressure cooker or slow cooker.
What Makes This Coconut Chickpea Curry Recipe So Good
- Fast. Made in only 40 minutes with the help of your Pressure Cooker or Instant Pot .
- Easy. Just a few easy steps to have a fantastic Vegetarian meal on your dinner table.
- Vegan . This recipe uses coconut milk to make it one of my favorite Vegan main dishes .
- Healthy. Chickpeas are a great source of fiber and protein.
When most people think of a curry recipe, they think of lots of ingredients you don’t have and crazy long cook times.
Good thing for you, my specialty is making traditional meals in non-traditional ways to make them with #ruthlessefficiency.
Is This Chickpea Curry Vegan?
Yes. It’s made with coconut milk instead of real cream, so it’s a vegan chickpea curry and delicious.
How To Make Coconut Chickpea Curry
- Purée . In a small blender container, purée coconut, cilantro, ginger, garlic, serrano pepper, and water until you have a rough, gritty mixture (about 30 seconds).
- Sauté . Heat the Instant Pot on SAUTÉ. Add oil. When the oil is hot, add the coconut spice mixture and cook for 2 minutes until the mixture has toasted a little.
- Spice . Add tomatoes, salt, cayenne, and turmeric and cook until the tomatoes have softened a little (about 2 minutes).
- Chickpeas . Add chickpeas and water and close the lid.
- Cook . Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on HIGH for 30 minutes for chickpeas with a little chew and 40 minutes for super soft chickpeas.
- 10 mins NPR . Allow the pot to naturally pressure release for 10 minutes, release the remaining pressure and serve.
Can I Use Canned Chickpeas?
Not really because if you try to pressure cook those in this chickpeas recipe , they will turn to mush.
If you shorten the cooking time, the coconutty spice mix won’t cook as well.
Use dried chickpeas and soak them overnight or for an hour under hot water, to help them soften a touch so you can cook them to perfection faster.
If the chickpeas and garbanzo beans seem very similar, it’s because they are indeed the same thing. They have simply been given different names in different cultures. “Garbanzo” is the Spanish term while “chickpea” is the English one.
Yes, as a matter of fact, they are. I think unless you are super carb sensitive, beans and legume recipes can be a tasty part of your everyday diet. Chickpeas are a great source of many vitamins and minerals , and a single cup can provide around 40% of your daily value of fiber, around 22 of your daily value of iron, not to mention they are a great source of protein , especially if you are living a vegan lifestyle . Chickpeas can also help manage your blood sugar levels. Since they have a low glycemic index, your body digests them slowly. This helps keep your blood sugar and insulin low, which is particularly beneficial for those with diabetes.
First, soak the chickpeas overnight or in hot water for an hour. Next, for every cup of dried chickpeas, use about 2-3 cups of water. Then, add to slow cooker and cook for 4 hours on high or 6 hours on low.
Tips And Tricks For Chickpea Curry
- Make sure you soak your chickpeas so they cook completely.
- Serve over rice for a great curry and rice recipe that’s hearty enough for a full meal.
- Stir the spice blend constantly as it is sauteeing in the Instant Pot. Do not over toast the spice mixture before adding the tomatoes. This will give your chickpea curry recipe a bitter flavor.
Other Easy Chickpea Recipes
There are lots of yummy ways to enjoy chickpeas. Aside from my Coconut Chickpea Curry , here are a few more delicious ways to enjoy them:
- Instant Pot Moroccan Chickpea Soup - A hearty, vegan recipe that’s full of spice and flavor you’d expect from Moroccan food!
- Indian Chickpea Salad - A no-cook vegan salad made in 30 minutes.
- Chana Masala Recipe - A delicious and traditional Indian recipe made with chickpeas.
- Slow Cooker Chana Masala - No Instant Pot? No problem. Make this recipe easy with the help of your slow cooker.
- Chickpea Soup - Filled to the brim with chickpeas, rainbow chard, and yellow summer squash.
Coconut Chickpea Curry
Equipment
- Instant Pot
- VITAMIX BLENDER
Ingredients
For The Coconut Paste
- ▢ 1/2 cup Unsweetened Shredded Coconut , unsweetened
- ▢ 1 cup Cilantro
- ▢ 8 Garlic Cloves
- ▢ Fresh Ginger Root , 2-inch piece, sliced
- ▢ 1 Serrano peppers
- ▢ 1/2 cup Water
For The Chickpea Curry
- ▢ 2 tablespoons Olive Oil
- ▢ 1 teaspoon Turmeric
- ▢ 1/2-1 teaspoon Cayenne Pepper
- ▢ 1.5 teaspoons Kosher Salt
- ▢ 1 cup Tomatoes , diced
- ▢ 1 cup Dried Chickpeas , soaked in water overnight and drained
- ▢ 1.5 cups Water
Instructions
In a small blender container, purée coconut, cilantro, ginger, garlic, serrano pepper, and water until you have a rough, gritty mixture (about 30 seconds).
Heat the Instant Pot on SAUTÉ. Add oil. When the oil is hot, add the coconut spice mixture and cook for 2 minutes until the mixture has toasted a little.
Add tomatoes, salt, cayenne, and turmeric and cook until the tomatoes have softened a little (about 2 minutes).
Add chickpeas and water and close the lid.
Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on HIGH for 30 minutes for chickpeas with a little chew and 40 minutes for super soft chickpeas.
Allow the pot to naturally pressure release for 10 minutes, release the remaining pressure and serve.
Use unswseetened coconut for this. If you can’t find it, soak sweetened coconut shreds in hot water adn change out the water 2-3 times to get the sugar washed out of the coconut.
You cam’t really use canned chickpeas for this. The sauce needs more time to cook.
If you just CAN’T wait for thsoe chickpeas to soak, just add another 1/4 cup of water and cook for an additional 10 minutes,
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Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
