Baked Scored Eggplant Halves

These Baked Eggplants are a simple yet incredibly flavorful side dish, perfect for busy weeknights or relaxed weekend meals. With just a handful of pantry staples—garlic, basil, and olive oil—you can transform ordinary eggplants into a tender, savory delight. They're ideal for vegetarians and anyone looking for a healthy, satisfying option.

Why Everyone Will Love This Recipe

• Naturally healthy: Eggplants are rich in fiber and low in calories.
• Bold Mediterranean flavor: Thanks to garlic, basil, and quality olive oil.
• Easy to make: Just prep, bake, and enjoy—no frying or fuss.
• Vegan and gluten-free: Perfect for a variety of dietary needs.

What Are Baked Eggplants?

Baked Eggplants are a classic Mediterranean-style side dish featuring halved eggplants scored with a crosshatch pattern, then brushed with a fragrant herb marinade and roasted until meltingly soft. This cooking method enhances their natural richness while absorbing all the flavors from the olive oil, garlic, and fresh basil. It's a light yet satisfying dish that captures the essence of rustic home cooking.

Cooking Tips

• Use fresh, firm eggplants: Smaller ones tend to be less bitter and have fewer seeds.
• Score deeply: This allows the marinade to soak in for maximum flavor.
• Don’t skimp on the oil: A good drizzle helps the eggplant caramelize and prevents drying out.
• Add toppings: Try grated Parmesan, pine nuts, or a dollop of Greek yogurt for extra texture and taste.

Frequently Asked Questions

Do I need to salt eggplants before baking?

Not for this recipe. Baking softens them well, and modern eggplants are rarely too bitter.

Can I make this recipe ahead of time?

Yes! They reheat beautifully—just warm them in the oven at 300°F for about 10 minutes.

Can I add cheese on top?

Absolutely. Crumbled feta or grated Parmesan adds a wonderful savory note.

What can I serve with baked eggplants?

They pair perfectly with grilled meats, rice pilaf, couscous, or crusty bread.

Are baked eggplants good cold?

Yes! They’re delicious warm, at room temperature, or chilled as part of a salad platter.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to revive their texture, or enjoy cold in wraps and salads.

How to Freeze

While eggplants can be frozen, they tend to become mushy. If you must freeze them, place cooled slices in an airtight container and freeze for up to 1 month. Thaw in the refrigerator and reheat in the oven until warmed through.

How to Make Baked Scored Eggplant Halves

In a small bowl, mix chopped garlic, chopped basil, and a generous amount of olive oil.

Slice each eggplant in half lengthwise. Use a knife to score the flesh in a diagonal crosshatch pattern.

Line a baking pan with parchment paper and drizzle a bit of olive oil. Place the eggplant halves cut side up on the pan. Spread the basil-garlic marinade generously over the top.

Sprinkle with salt and pepper, drizzle with more olive oil, and bake at 360°F (180°C) for 35 minutes.

Arrange on a serving platter and enjoy them warm or at room temperature.