Eggplant is one of my favorite vegetables for roasting and grilling. The flesh becomes creamy, nutty, and slightly fruity, and the charred bits have a wonderful, smoky flavor. Sprinkling the flesh with smoked paprika adds color and kicks the flavor up a notch. I really enjoy how easily this recipe comes together.
Some basic (and I do mean BASIC) knife skills turn this dish into a visual stunner– I promise it will only take a couple minutes! If you’re roasting other things for your meal, pop these into the oven at the same time and let the skins get a little burnt and crispy around the edges. When the flesh is relaxed and fork tender, they’re done, about 20-30 minutes depending on your oven temperature and the size of the eggplants. Err on the side of overdone if you’re unsure.
I like to finish this roasted eggplant with a sprinkle of togarashi, a Japanese spice blend made of red chili pepper, sesame seed, dried orange peel, dried seaweed, mustard and ginger. I use togarashi a lot- I put it on my eggs, sliced avocado, roasted potatoes, etc. It adds a little heat, and the sesame seeds, chili and dried orange peel add some nice color and texture. Smoked togarashi is also really good, but is a little harder to find.
When picking out eggplants, go for ones that are firm and don’t have soft or brown spots. I recommend the Globe variety for this recipe, which is the kind of eggplant you find at most grocery stores. But you can use other varieties as well, like Asian or Graffiti eggplants. Just adjust the cook time and seasonings to accommodate their size.
Note: This recipe is marked as two servings, but depending on how large your eggplant is, and whether you’re serving this as a main course or side dish, this could easily serve up to four people.
Cutting instructions:
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Delicious Smoked Paprika Roasted Eggplant Recipe
Equipment
- Sharp kitchen knife
- Cutting board
- Sheet pan
- Parchment paper
Ingredients
- 1 whole eggplant, medium or large size (the Globe variety works best for this recipe)
- 1 tbsp extra virgin olive oil (plus more as needed)
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp fresh cracked black pepper
- togarashi for finishing (togarashi is a Japanese spice blend containing red chili pepper, sesame seeds, dried orange peel, dried seaweed, mustard and ginger)
Instructions
- Preheat your oven to 450 F/230 C. Line a sheet pan with parchment paper.
- Rinse your eggplant in cold water and pat dry with a towel. Using a sharp knife, slice it down the middle lengthwise. I leave the end with the leaves intact.
- Using the tip of your knife, cut diagonal lines in the open sides of the flesh creating a cross hatch pattern (see photos). You want to cut deeply into the flesh, but not so far that you puncture the skin on the other side.
- Brush the flesh with extra virgin olive oil. Eggplant is famous for soaking up oil like there’s no tomorrow, so don’t worry if it seems blotchy or unevenly coated at first. Just give it a good brushing, and it’ll be fine.
- Place the eggplant cut side up on your parchment-lined sheet pan and sprinkle with smoked paprika, salt, and fresh cracked pepper. The spice measurements do not have to be precise- add more or less depending on how seasoned you want it to be.
- Roast in the oven for 20-25 minutes, or until the flesh is relaxed and fork tender. Err on the side of overdone if you're unsure. I always check my eggplant at the 30 minute mark and go from there.
- Once done, remove pan from the oven and allow the eggplant to cool for five minutes. Sprinkle with togarashi and enjoy!
Do you like eggplant? What are your favorite ways to eat it? Comment below!
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