Crispy baked eggplant isn’t something I was making often. Eggplants have always been such an odd texture to me, and it seemed like everytime I cooked it, it turned to mush. They also tend to stick to your pan pretty badly. So I decided to bake them on some parchment and see if they could still get crispy. Guess what? It worked!
How to Make Crispy Baked Eggplant
Time needed: 20 minutes.
- Remove the Water from the Eggplant
Eggplants are full of water. You want to cut them into super thin slices about ¼ in and then lay them on a towel. Sprinkle each side with salt, this will pull out the moisture. Let them sit a few minutes and dry them off.
- Make Sure They Have Enough Olive Oil
Brush each slice front and back with olive oil. Eggplants need a lot of oil!
- Use a Non-Stick Surface
Add them to a parchment lined baking sheet and bake them at 400F for about 15 minutes
The real trick here, is to get that water out. The less moisture you have in the eggplant, the crispier it will get.
How to Cook Eggplant in the Oven
- A high temperature is super important if you’re trying to get them crispy. I would say 400-500F
- Put your eggplant on parchment or a silpat so you know that there is no chance of sticking. Trust me – eggplant will stick to greased foil, or even just a greased pan.
I’ve made some crispy eggplant cubes for my fried mango rice in the air fryer and that works too! The texture of the crispy baked eggplant, along with some cooling lime yogurt sauce, crunchy toasted walnuts and frizzled shallots are a game changer. *I would definitely eat this right away* You can store this in the fridge but you’ll be eating some soggy eggplant. It’s kind of like if you take home your leftover French fries from a restaurant.
Crispy Baked Eggplant with Lime Dill Yogurt
- 1 Eggplant
- ¼ cup walnuts
- ½ cup dairy free plain yogurt
- 2 Tbs chopped fresh dill
- 1 lime zested and juice
- 3 Tbs Olive oil
- 2 Tsp Salt + more for eggplant water extraction *see instructions
- 1 Shallot thinly sliced
- 1 Tbs capers dried on a paper towel
- Slice eggplant about ¼ in thick and place on a clean towel or paper towel. Sprinkle each side with salt and let sit minimum 30 minutes until you see water beads on each slice.
- Pre-heat the oven to 400F
- In a small bowl mix together yogurt, dill, lime zest, lime juice and ½ tsp salt. Set aside.
- In a pan on medium heat add 1 tbs olive oil. Once it’s hot enough add in shallot slices and capers. Move them around so it’s all in one even layer and let sit for 1-2 minutes. Once they start getting golden, move them around more frequently until fully cooked. Drain on a paper towel and set aside.
- Pat eggplant dry and place on a parchment lined baking sheet. Brush each side with olive oil and bake for 15 minutes or until golden and crispy. If you have a cooling rack, transfer the eggplant slices to that once they come out of the oven and cool 5 minutes. Top with yogurt, shallots and capers. Enjoy!