Roasted Eggplant With Basil And Mint

Roasted Eggplant With Basil And Mint
Roasted Eggplant With Basil And Mint

Insert Eggplant emoji (oh, wait, that sounds super dirty)

Thank you Jules and Janna for surprising my parents with these fresh from the farm veggies on the one day I was visiting! And, thank you parents for being awesome parents and giving me as much of it as I could carry home. I know it would have gone to good use so, I had to make sure I did it justice on my end. So I made a couple of dishes and my husband made another this week using, well all of it (not to mention—though, I’m totally mentioning it. What a stupid saying. Any way—the beet, potato, and basil baby food dish that had to happen).

I had some archaic thought that I had to soak eggplant forever before using it—which by the way is why I never ever cook it. So not worth it. Well, I said, eff that noise and skipped soaking all together and the dish is bomb! Well, bomb if you like eggplant. If you don’t, well, you’re still awesome and I hope the person you’re making this dish for loves you as much as you love them. Don’t worry, it’s super easy to make, so have fun chopping away and then enjoy!


Roasted Eggplant With Basil And Mint




PREP TIME: 10 Minutes

BAKE TIME: 40 Minutes

TOTAL TIME: 50 Minutes


Servings 4



Smoked Paprika (1 tsp)

Chili Pepper Flakes (1/4 tsp)

Ground Cinnamon (1 tsp)

Apple Cider Vinegar (1.5 tsp)

Extra Virgin Olive Oil (2tbsp)

Walnuts (1/4 cup, roughly chopped)

Mascarpone (1 tsp)

Basil (8 large leaves, ripped)

Mint (5 large leaves, ripped)



Honey (optional)


Cutting Board

Chefs Knife

Medium Mixing Bowl

Baking Sheet

Silpat (optional)

Metal Spatula

Serving Bowl

Rubber Spatula or Spoon

1. TO MAKE YOUR EGGPLANT. Preheat your oven to 400º.

On your cutting board with your chefs knife, cut your eggplant into inch cubes.

Pro-Tip: cut your eggplant in half length wise first, one piece at a time, turn your eggplant cut side down before cutting into smaller pieces. This keeps your eggplant from rolling all over the place while you’re trying to cut it up.

Transfer your eggplant pieces into your mixing bowl.

Coat them with your olive oil and apple cider vinegar. Then season with your smoked paprika, chili pepper flakes, salt and pepper.

Toss in your walnuts.

Pour your mixture onto your silpat lined baking sheet and spread it evenly across.

Bake for 40 minutes.

2. TO FINISH OFF YOUR DISH. take your baking sheet out of the oven and for an even sprinkle, sprinkle your basil, mint, and mascarpone onto your eggplant while it’s still on it.

Transfer your eggplant into your serving bowl (optional: drizzle on honey) and, well, serve it up!