Looking for a new way to cook eggplant? Bake it whole! That’s right, let’s make a whole baked eggplant. This delicious, easy recipe has an endless variety of uses once it’s complete. For example, eat the eggplant whole or scoop out the flesh and serve as a dip with your favorite bread. Feel free to mix in your favorite seasonings, herbs, and spices. And why not add in some goat or feta cheese as well? Amazing and yummy 🙂

Baked Eggplant

Course Side Dish
Keyword vegan, vegetarian
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 servings
Author Abbie Gellman


  • 1 medium eggplant about 1 pound


  1. Prepare the oven: Arrange a rack in the middle of the oven, Heat the oven to 350°F.
  2. Rinse and dry the eggplant.
  3. Bake the eggplant: Place the eggplant directly on the middle rack and bake until tender and the skin is wrinkly, at least 1 hour.
  4. Cool and peel: Use tongs to remove the eggplant to a cutting board or wire rack and let cool. Once cool enough to handle, cut the eggplant in half and use a spoon to scoop out the flesh.

Recipe Video

Whole Baked Eggplant

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