Oven Baked Eggplant Recipe with Chili and Lime

If you haven’t tried this amazing eggplant recipe, you’re seriously missing out. It’s so good, it will make you egg-static!

Looking for a delicious and healthy eggplant dish? This oven baked eggplant recipe is definitely worth a try! It’s packed with flavor, thanks to the chili and lime. It’s perfect for a quick and easy weeknight side dish!

Eggplant is a versatile vegetable that can be used in so many different dishes. This recipe is simple, but the flavors are anything but ordinary. The eggplant is baked until it’s tender and then topped with a fresh chili and lime mixture. It’s the perfect combination of sweet, spicy, and tangy!

This dish is best served warm, so either eat it straight from the oven or pop it in there for a few minutes before serving. Enjoy this amazing eggplant recipe with your friends and family, or keep it all to yourself – we won’t judge!

Frequently Asked Questions

How do you bake an eggplant without getting soggy?

The key to making this dish is to bake the eggplant until it’s fork-tender. This means that you’ll want to cook it for long enough that the flesh is soft and cooked through, but not so long that it starts to fall apart.

To avoid a soggy eggplant, be sure to slice it evenly. This will help it cook evenly and prevent it from becoming mushy. You’ll also want to make sure that you don’t overcook it. Once the eggplant is tender, remove it from the oven and top with the chili and lime mixture.

What are some other ways to cook eggplant?

If you’re not a fan of baking, there are several other ways to cook eggplant. Some popular options include sautéing, grilling, roasting, and frying. Each preparation method will result in a slightly different texture and flavor profile, so it’s important to experiment until you find the cooking method that works best for your taste preferences.

Some delicious ideas for preparing eggplant include pairing it with bold spices such as garlic, cumin, and paprika, or incorporating it into more complex dishes such as curries, stews, and stir-fries. Whether you like your eggplant crispy and crunchy or tender and soft, there is a perfect cooking method out there for you!

Do you have to soak eggplant before baking?

Soaking eggplant is not required, but it is recommended. Eggplant tends to absorb a lot of moisture, so soaking it before cooking helps to prevent it from becoming too soggy.

To soak eggplant, simply slice it into even pieces and place it in a colander. Sprinkle generously with salt and let it sit for about 30 minutes, or until it begins to release some water. After soaking, you can rinse and pat the eggplant dry with a paper towel before proceeding with your recipe as usual.

Whether you choose to soak or not will depend on your personal preference and the recipe you are using. Some recipes will benefit from a less watery eggplant, while others may not be as affected.

Experiment and see what works best for you!

We hope you enjoy this oven baked eggplant recipe with chili and lime. It’s the perfect side dish for any meal!

Ingredients You’ll Need

• 2 eggplants
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon red chilli flakes
• 1/2 teaspoon ground pepper
• 2 tablespoons of salt (to remove the bitterness of the eggplants)

How to Cook Eggplant in the Oven

Step 1 – The Basics

Chop eggplant in ⅓ inch slices, place them in a big tray and sprinkle all over them the salt. If you have more than one layer of eggplant, put some salt in between too. Set it aside for 30 minutes. Doing this trick will help to reduce the bitterness of the eggplant.

Step 2 – Prepping & Baking the Chili Lime Eggplant

Pre-heat oven to 400 degrees. Prepare a baking tray with a drizzle of olive oil or parchment paper.

Once the half-hour finishes, remove the excess water that the eggplants have and place them in the prepared baking tray.

Whisk olive oil with lime juice, chilli flakes and ground pepper—brush eggplant slices with the seasoned oil.

Bake them for 30-35 minutes or until the eggplants get dark grey and are softened.

Step 3 – Enjoy (or something intriguing about the finished recipe)

Serve immediately or warm with your favorite protein!

Recipe Notes:

Keep them in the fridge in an airtight container for up to 5 days.

Chili and Lime Baked Eggplant Nutrition

Serves 10

Calories: 72 | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Fiber: 3g | Sugar: 3g | Net Carbs: 3g

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