Oven Roasted Eggplants
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Oven Roasted Eggplants Alla Sarda

Meaty eggplants roasted in the oven in simple herb and tomato sauce make an unbeatable side dish or even a light veggie dinner.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: Italian
Servings: 4



  • Start by washing and pat-drying the eggplants.
    Cut each in half lengthwise and do criss-cross cuts into the eggplant halves. They’ll help soak up the olive oil and herbs while roasting in the oven.
  • Using a rocking mezzaluna knife finely chop fresh parsley leaves with garlic, and pepperoncino (hot chili flakes).
  • Rub each eggplant with herbs, trying to get it deep into the cuts.
    Top with 2-3 tablespoons of tomato passata, drizzle of extra virgin olive oil and a pinch of salt.
  • Place in a preheated to 350F oven for 20-30 minutes.
    Cooking time depends on the size of the eggplants.


Serve hot, warm or cold with an extra drizzle of extra virgin olive oil.