This maple orange roasted eggplant is sweet, a bit crunchy on the outside and way better than the normal eggplant mush.

To sum up my feelings on eggplant, I’d best describe it as an abusive relationship.

I keep giving it a second chance (it’s had about 30 years of second chances) only to be beaten down with it’s mushy texture and blah taste yet again.

Sweet and crunchy maple orange roasted eggplant
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Thankfully, this pathetic pushover part of me seems to only express itself with food and not real life.

Maple orange roasted eggplant

But, if I wasn’t a pushover, I wouldn’t have discovered this insanely delicious maple roasted eggplant with hints of orange.

Sweet roasted eggplant

Sweet maple, tangy orange, caramelized little crunchy cubes of eggplant. It’s side dish perfection.

And now I’m convinced that there are two very important factors in making eggplant actually taste good:

1. cutting it small enough so that it gets crispy and there’s not too much of the spongy mush factor in each piece.

2. dousing it with something so delicious you’re tempted to drink the dressing.

In my air fryer eggplant recipe I also take the time to salt the eggplant before air frying.

You could do the same with this oven method. It really helps draw out the moisture and make things extra crispy!

Crunchy maple orange roasted eggplant

I consider this recipe the start of seeing a really good therapist.

The relationship is not out of the woods, but we’re getting there.

MORE EGGPLANT RECIPES TO TRY:

Eggplant chips

Italian spiced eggplant fries

Tomato basil eggplant noodles

Cheesy chicken stuffed eggplant

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Sweet and Crunchy Maple Orange Roasted Eggplant

Servings: 2 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
This maple orange roasted eggplant is sweet, a bit crunchy on the outside and way better than the normal eggplant mush.

Ingredients 

  • 1 large eggplant, finely chopped
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons maple syrup
  • 2 tablespoons orange juice
  • 1/4 teaspoon ground coriander
  • salt & pepper
  • fresh parsley for garnish

Instructions 

  • Preheat oven to 400 degrees and grease a baking sheet.
  • Combine olive oil, maple syrup, orange juice, coriander and salt & pepper in a small bowl and whisk together.
  • Place chopped eggplant in a large bowl and pour all but 1 tablespoon of the dressing on top. Mix until each piece is well coated and spread out onto baking pan in a single even layer.
  • Sprinkle with some more salt & pepper to taste and roast for 25 minutes flipping once half way through.
  • Remove from oven, transfer to a serving bowl and drizzle remaining dressing on top.
  • Garnish with fresh parsley and serve.

Nutrition

Serving: 1SERVINGCalories: 444kcalCarbohydrates: 52gProtein: 3gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 23gSodium: 157mgFiber: 9gSugar: 30g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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17 Comments

  1. Can’t go wrong with roasted eggplant…especially if you were able to get it crispy! This looks incredible.

  2. That mushy, sponge like texture is precisely the reason I’ve only partaken? Partook? Whatever, eaten eggplant. It might be worth another go if I can keep it crispy like this.

  3. i am not much of a eggplant person but i always come home with some. I have one sitting on my fridge needing some desperate use and your recipe sounds so delicious. I am on my way to make these. thanks for sharing.

  4. I’m definitely all about crispy eggplant! The only other dish I’ve ever loved it in, is Moussaka – definitely should give that a try if you’re into that type of eggplant!

  5. I am one of those people who loves eggplant, and this sounds seriously delicious. I may have to make this soon!

  6. This looks so delicious! I’m back and forth on loving or hating eggplant, because sometimes it is way too mushy (especially in leftover form) with an oddly rubbery skin (definitely in leftover form). I end up making it the same two ways, so I’m excited to try your version!

  7. I love eggplant… I think it’s an acquired taste though! Love the idea of adding orange to this. It makes me think of Chinese food.

  8. I definitely wouldn’t think to mix some fruit with eggplant… and I LOVE eggplant! I’ll definitely have to give this a try.

  9. I don’ know? Your dish looks very good, but I’m not an eggplant fan, as much as I have tried it. But if it gets a little crispy and the texture changes, I may like it? If an eggplant makes it into my life, I am going to try your recipe!!