Smoky Roasted Eggplant Spears (Printable Version)

Tender eggplant spears with smoked paprika, garlic and lemon, roasted until caramelized and smoky.

# Ingredient List:

→ Vegetables

01 - 2 large eggplants
02 - 2 tablespoons fresh parsley, chopped (for garnish)

→ Marinade

03 - 3 tablespoons olive oil
04 - 2 teaspoons smoked paprika
05 - 1 teaspoon ground cumin
06 - 3 garlic cloves, minced
07 - 1 teaspoon sea salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 tablespoon lemon juice

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut the eggplants lengthwise into spears, about 1 inch wide.
03 - In a large bowl, whisk together the olive oil, smoked paprika, cumin, garlic, salt, pepper, and lemon juice until well combined.
04 - Add the eggplant spears to the bowl and toss to coat evenly with the marinade.
05 - Arrange the spears in a single layer on the prepared baking sheet, cut side down.
06 - Roast for 30 to 35 minutes, flipping halfway through, until golden brown and tender with crisp, caramelized edges.
07 - Transfer to a serving platter. Sprinkle with chopped parsley and serve hot or at room temperature.

# Expert Advice:

01 -
  • The edges get impossibly caramelized while the inside stays creamy, almost like a vegetable version of perfect fries.
  • Five spices you probably already have do all the heavy lifting, no fancy shopping required.
  • They taste even better at room temperature, which means zero stress about timing when company is coming.
02 -
  • Do not skip flipping them halfway through or the bottom side will burn before the top gets any color at all.
  • Skinning the eggplant is a mistake because the skin holds the spear together and gets wonderfully chewy when roasted.
  • Salt draws out bitterness but if your eggplants are fresh and firm you can skip a pre salting step entirely.
03 -
  • Grilling the spears instead of roasting adds an actual charcoal smokiness that makes the paprika flavor even more complex and addictive.
  • Letting the coated spears sit for fifteen minutes before roasting gives the salt time to penetrate and the garlic to mellow into the oil.

Go Back