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Vegan Roasted Eggplant

Eggplant roasted with rosemary and oregano.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Dish
Cuisine: Italian
Servings: 2 people


  • 1 eggplant
  • 1-2 tablespoons olive oil extra virgin
  • 1 teaspoon oregano
  • 2 sprigs rosemary
  • dash salt and pepper


  • Slice the ends off of the eggplant and cut it in half. Cut diagonal lines across the eggplant and sprinkle with salt.
  • Let sit for 30 minutes to draw the moisture from the eggplant.
  • Pre-heat oven to 400 degrees.
  • Drizzle eggplant with olive oil, salt, pepper, and oregano. Top with a sprig of rosemary on each half.
  • Place face down on a sprayed baking sheet.
  • Bake for 60 minutes.


Let the eggplant cool for 10 - 15 minutes after taking it out of the oven.