How To Roast Eggplants For Dips And Salads (3 Ways)

Romanian Roasted Eggplant Salad in a rustic bowl.

5 from 1 vote

How To Roast Eggplants For Dips And Salads (3 Ways)

Learn how to roast eggplants using a grill, gas stove, or oven to achieve different flavors and textures. Use the roasted eggplants for salads, dips, or as a base for various recipes.

Prep Time5

Cook Time45

Total Time1 50

Course: How To's

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 38kcal

Author: Gabriela

Ingredients

2-4 large eggplants

Instructions

Grill Method (Best for Smoky Flavor)

Preheat the grill to medium-low heat.
Pierce each eggplant in a few places with a fork to prevent bursting.
Place the eggplants on the grill and cook, turning frequently, until the skin is charred and the flesh is soft, about 20-40 minutes.
Remove from heat and let them rest before peeling.

Gas Stove Method (Quickest Method)

Line the stovetop around the burner with aluminum foil to catch any drips.
Place the eggplant directly over medium heat on the burner.
Turn regularly with tongs until the skin is fully charred and the flesh is soft, about 10-15 minutes.
Let them cool before peeling off the skin.

Oven Method (Most Convenient)

Preheat oven to 400°F (200°C).
Line a baking tray with parchment paper or foil.
Pierce the eggplants a few times with a fork and place them on the tray.
Roast for about 45 minutes, or until the flesh is soft.
Let them cool, then peel.

How to Clean Roasted Eggplants:

Once cooled, carefully peel off the charred skin using your hands or a knife.
Place the peeled eggplants in a sieve and let them drain for 30-60 minutes to remove excess bitter juices.
Use immediately or store for later.
Store in an airtight container for up to 3-5 days. Freeze in a sealed bag for up to 3 months.

Notes

Choosing Eggplants: Look for firm, glossy eggplants with no soft spots. Smaller eggplants tend to be less bitter.
Piercing the Eggplants: Always pierce them before roasting to prevent them from bursting due to steam buildup.
Peeling Tips: If the skin sticks, use a spoon or run the eggplant under cold water while peeling.
Draining Matters: Draining the eggplant removes any bitterness and prevents excess moisture in dips/salads.
How to Use Roasted Eggplants: Perfect for eggplant salad, baba ganoush, spreads, and casseroles.

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