Roasted Eggplant with Mint Recipe

Total Time:
1 hr
For this recipe you can use any eggplant you like, however if you are using one of the bigger varieties like the Italian Eggplants, you are best off salting them for a half hour or so to help extract some of the bitter liquids (Salting: Slice and layer eggplant on sheet pan.  Add a thin layer of salt, then some paper towels and weigh down the eggplant slices with another sheet pan and something solid on top. Let sit for 45 min - hour then rinse.) If you have some of the smaller varieties or the Bianca Rosas, salting isn't necessary.


  • Eggplant , smaller varieties sliced in half, larger sliced into 1/2" thick slices
  • Fresh Mint , enough to mingle nicely with the eggplants
  • Olive Oil , enough to lightly coat the eggplants
  • Sea Salt
  • Fresh Cracked Black Pepper


  1. Pre-heat oven to 350º F.  (You can also do this recipe in the smoker using indirect heat) Lay the eggplant on a sheet pan with the mint, toss with olive oil and season with salt and pepper. If you are using small halved eggplants, lay them so that they are skin side down.
  2. Roast until eggplants are a light golden brown and soft (can be anywhere from 30 min - 1 hr depending on your eggplants and their thickness.) You do not need to flip them during roasting.
  3. Double check finished eggplants for seasoning and serve with the crispy mint leaves.

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