Broiled Eggplant
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5 from 1 vote

Oven Roasted Eggplant

Looking for a quick side dish for dinner? This Sweet and Sticky Oven Roasted Eggplant is healthy, gluten-free and cooks in no time. These vegan eggplant "steaks" are roasted in the oven and go well with your favorite gluten-free grains.
Prep Time10 mins
Cook Time15 mins
Resting Time5 mins
Total Time25 mins
Course: Main Course
Cuisine: Asian
Servings: 6
Calories: 79kcal
Author: Ashley


  • 2 lb eggplant
  • 2 tsp salt


  • 1/4 cup coconut aminos
  • 2 cloves garlic, grated
  • 1/4 tsp red pepper flakes
  • 1/4 tsp cumin
  • 1 tsp sesame oil
  • 1 tbs olive oil
  • pinch black pepper
  • 1 tsp sesame seeds optional


  • Preheat oven to 400 degrees.
  • Slice the eggplant into even 1/2 inch thick slices. Sprinkle a cookie sheet or cutting board with 1 tsp of salt and then place the eggplant slices on the salted surface. Sprinkle 1 tsp of salt on top of the eggplant slices in an even layer and let them sit for 10-15 minutes. The salt will draw out excess moisture.
  • Use a paper towel to pat dry both sides of the eggplant slices and shake off excess salt.
  • Add all of the glaze ingredients into a sealable jar. Shake for 30 seconds until all ingredients are combined (should be a salad dressing like consistency).
  • Place eggplant slices on a lined baking sheet. Use a pastry brush to brush the glaze on each side of the eggplant. Bake 10 minutes on 400 degrees. Switch the oven to broil, and broil an additional 3-5 minutes on each side until golden brown. Sprinkle with sesame seeds. Enjoy!


Calories: 79kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1005mg | Potassium: 346mg | Fiber: 4g | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 3.6mg | Calcium: 19mg | Iron: 0.5mg