Roasted Baby Eggplant with Crispy Garlic and Herbs Recipe

The simple and tasty Roasted Baby Eggplant with Crispy Garlic & Herbs works for any eggplant. Sliced eggplant, extra-virgin olive oil, fresh lemon juice, garlic, and herbs create a unique flavour!   


– 2 pounds baby, finger, Indian, Asian or other eggplant  – 2 heads garlic, cloves smashed and peeled  – ¼ cup finely chopped fresh parsley and oregano or other herbs  – 6 Tbsp extra-virgin olive oil – 2 Tbsp fresh lemon juice – 1 tsp salt – ½ tsp crushed red pepper (optional) – Pinch freshly ground black pepper

Set the oven to 400℉ and arrange a rack in the centre. Prepare and gather all parts as instructed. Wash and dry eggplant.  

Step 1


Garlic preparation: Split the garlic cloves off the head and bash them with a large knife to get chunkier pieces. Remove cloves' peel. Halve eggplants lengthwise across the stem. Split each eggplant half with a little knife.   

Step 2

Do this immediately or after placing the eggplant on the sheet pan. This little cut lets the eggplant cook evenly and absorb marinade, adding flavour.  

Step 3

Add herbs, olive oil, lemon juice, and seasonings to a small bowl and mix. Pour this marinade over the eggplant and garlic and gently mix.  

Step 4

A parchment-lined sheet pan should contain one layer of marinated eggplant cut-side up. Put garlic on eggplant on a sheet pan. Rest of bowl marinade on eggplant. Cut the eggplant's fleshy side now.  

Step 5

Roast eggplant for 15 minutes, flip, then roast for 15 more minutes until tender and crispy. Serve as is or use after baking. See Serving Suggestions for great ideas. Happy eating!  

Step 6

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