Summer Roasted Eggplant

Summer is here! You know what that means? Lots of local produce that herald a change in the seasons–like eggplants (aka aubergines)! The Hubster and I absolutely love eggplant. We’ll get up bright and early to head to farmer’s markets just so that we can get the best pickings of the day. We always look for medium sized eggplants since the larger ones tend to have a more bitter taste, and the smaller ones take a lot to make a dish out of. In this case, we lucked out and found two perfect sized medium aubergines.

Roasting eggplant is really easy! Typically, I peel and salt the aubergines to sweat any leftover bitterness out of them. Then pat them dry with a paper towel, which removes the salt and the bitterness. This time, however, I didn’t bother. We were starving, and waiting forty-five minutes to an hour for the eggplant to sweat wasn’t in the cards. Let me tell you, these eggplants seasoned with our Simple Summer Seasoning didn’t need the bitterness leeched from them at all! They were absolutely delicious! To roast them, I lined the baking tray with aluminum foil, then smeared a tablespoon of coconut oil across the foil to keep them from sticking. The peeled eggplant was cut up into 1/2-inch to 1-inch cubes, and I lined the baking tray with the cubed aubergines. Then, I used another tablespoon of coconut oil, melted, and drizzled it over the eggplant. (If you don’t want to use coconut oil, use olive oil instead.) I seasoned everything with a tablespoon of our Summer Seasoning. Into the oven they went at 350° for 40 minutes altogether. At the halfway mark (twenty minutes), I took the tray out, flipped and stirred the precious little cubes, and then back in the oven they went for the remainder of the cooking time–another twenty minutes.

They were perfect. Succulent, loaded with flavor, slightly buttery from the coconut oil. Lightly caramelized from the lemon peel and the coconut oil. We served them with grilled chicken breasts that were also seasoned with our Simple Summer Seasoning. In all honesty, the eggplant was so delicious that we could have skipped the chicken altogether and just eaten the eggplant instead!

With two medium sized eggplants, you should get enough goodness to serve four people. Or two people with hearty appetites. Dig in and healthy eating!


Lemony, peppery, coconut buttery, delicious eggplant!

Summer Roasted Eggplant

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


  • 2 medium Eggplants
  • 2 TBSP of Coconut Oil (or Olive Oil)
  • 1 TBSP of Simple Summer Seasoning


  1. Preheat oven 350° F.
  2. Line a 9x13 baking tray with aluminum foil. Use 1 TBSP of coconut oil and smear the aluminum foil to keep from sticking.
  3. Peel your eggplant and cut it into 1/2-inch to 1-inch cubes. Line baking sheet with eggplant.
  4. Heat another TBSP of coconut oil in a microwave safe dish, then drizzle over the eggplant.
  5. Sprinkle 1 TBSP of our Simple Summer Seasoning onto the eggplant.
  6. Roast in oven for 20 minutes. Remove, stir, and then place back in oven for another 20 minutes.

© Julie Marie Pierpont and Death Defying Diet 2013-Present

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