Roasted Broccoli and Eggplant

Roasted Broccoli and Eggplant, a simple baked veggie combo that’s great as an easy side dish or as a topping for salads and bowls. Only 5 ingredients and 30 minutes!

roasted broccoli and eggplant side dish on a white table

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Love broccoli? Love eggplant? Roast them together! This easy baked eggplant and broccoli recipe comes together in only 30 minutes and only has 5 simple ingredients.

👉 Ready to learn how to make roasted eggplant and broccoli in the oven? Let’s do it!

🍆 Ingredients

  • Eggplant: one large eggplant (any variety), which is about 1 pound
  • Broccoli: you’ll need 1 head of broccoli, which comes out to 2-3 cups
  • Garlic cloves: cut fresh cloves into thin slices
  • Olive oil: start with 2 tablespoons and add more if needed, as eggplant will quickly soak up the oil
  • Salt and pepper: adds a dash of flavor to the vegetables
  • Recommended tools: sheet pan, set of knives, and a cutting board
eggplant, broccoli, garlic, oil, salt, and pepper on a white table
Ingredients: eggplant, broccoli, garlic, oil, salt, pepper

🥣 How to make (step-by-step photos)

1️⃣ Step One: Prep oven and veggies

Preheat your oven to 400 degrees F (200 C). Wash and then dry the vegetables.

  1. To cut eggplant: Cut off the stem and the bottom of the eggplant. Cut one-inch slices lengthwise, then stack the slices together and dice into cubes.
  2. To cut broccoli: Cut the broccoli florets from the inner stem.

👉 Pro tip! When prepping broccoli and eggplant, cut the pieces into similar sizes. This helps make them cook evenly and also makes them easier to eat.

sliced eggplant and broccoli on a wood cutting board
Cut eggplant and broccoli

2️⃣ Step Two: Season and add to baking sheet

Place the broccoli and eggplant on a baking sheet or roasting pan.

Toss the vegetables with olive oil until completely coated. Sprinkle garlic on top, then season with salt and pepper to taste.

cut eggplant and broccoli on a baking sheet before roasting
Season and add to a baking sheet

3️⃣ Step Three: Bake broccoli and eggplant

Roast the vegetables for 30 minutes or until just browned, making sure to stir the vegetables halfway through cooking time.

Serve immediately, or let cool and save for later as a topping for salads or bowls.

a baked broccoli and eggplant side dish on a white table

Recipe questions + quick tips

Do I need to salt and drain the eggplant before roasting?

Traditionally, salting and draining eggplant was done to reduce the vegetable’s bitterness. However, the eggplants that are widely grown and purchased today are not bitter enough to require this step. Skip this step and save unnecessary time and effort!

How can I reduce prep time?

To minimize prep on cooking day, wash and cut the vegetables in advance. If you’re using eggplant and broccoli as a topping for salads or bowls, bake the vegetables up to three days ahead of time.

How can I get my roasted vegetables to cook evenly?

Cut the broccoli and eggplant into same-sized pieces to help them roast evenly. Also, separate the vegetables on the pan rather than mixing them together. The broccoli may roast more quickly than the eggplant. If so, remove broccoli to a plate and continue to cook the eggplant.

💡 Ideas for seasoning

You can keep this recipe simple by using just garlic, salt, and pepper. For more variety, try some of these ideas:

  • Fresh or dried herbs: Try basil or Italian seasoning on your veggies.
  • Ginger or turmeric: These spices offer maximum flavor and a punch of color.
  • A sprinkle of cheesy flavor: Freshly grated Parmesan cheese will complement the garlic and veggies in this recipe. For a non-dairy option, try nutritional yeast or vegan Parmesan .

🧊 How to store leftovers

  1. Refrigerator storage: Store leftovers in an airtight container in the fridge. They will keep for up to 3-4 days. Reheat in the microwave or in a pan over medium heat on the stove.
  2. Freezer storage: To guarantee the best flavor and texture, do not freeze and reheat the vegetables after roasting as they will become mushy.

♻️ Sustainable kitchen + cooking tips

We’re always thinking of ways to reduce food waste, and we know it’s a priority for you too! Here are our top sustainable kitchen tips:

Use vegetables when they’re in season! The best time to use eggplant and broccoli is when both vegetables are in season! Generally, eggplant is available starting late spring, and broccoli is available starting late summer. Both are in season through early fall. Click here to find out when they are in season in your area.

Don’t toss your vegetable scraps! Save your broccoli stems and leaves – yes, they’re edible! Try our Broccoli Stem Pesto or Leftover Broccoli Stem Salad.

a close up photo of roasted eggplant and broccoli on a white plate

👉 More broccoli and eggplant recipes

Do you need more eggplant and broccoli in your life? Try these delicious recipes:

a screenshot of Fork in the Road's 4-day plant-based meal plan

Get my 4-Day Plant-Based Meal Plan to start your journey on the plant path.

a baked broccoli and eggplant side dish on a white table

Roasted Broccoli and Eggplant

Kristina Todini, RDN
Roasted Broccoli and Eggplant, a simple baked veggie combo that’s great as an easy side dish or as a topping for salads and bowls. Only 5 ingredients and 30 minutes!
5 star (1 rating)
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Salads + Side Dishes
Cuisine American, Vegan
Servings 4 servings
Calories 144 kcal


  • 1 head broccoli
  • 1 large eggplant
  • 2 cloves garlic sliced thin
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper


  • Prep oven and vegetables: Preheat oven to 400 degrees (200 C). Wash broccoli, then cut the florets from the thick stems. Cut off the stem and the bottom of the eggplant. Cut one-inch slices lengthwise, then stack the slices together and dice into cubes.
    1 head broccoli, 1 large eggplant
  • Roast vegetables: Arrange the cut eggplant and broccoli florets on a roasting pan. Drizzle the vegetables with olive oil, then toss until evenly coated. Top with sliced garlic, salt, and pepper. Roast in preheated oven for 30 minutes, or until browned. Stir halfway through cooking time.
    2 cloves garlic, 2 tablespoons olive oil, 1 pinch salt and pepper
  • Serve: Remove pan from oven, arrange vegetables on a plate and serve immediately as a side dish; or let cool and use as a topping for salads or bowls.


  • Tools needed: sheet pan, knife set, cutting board
  • Plan ahead: Wash and cut the broccoli and eggplant up to three days before cooking day. If using as a topping for salads or bowls, roast vegetables ahead of time and then store.
  • Storage: Store leftover vegetables in an airtight container in the refrigerator for 3-4 days. Freezing and reheating is not recommended.
  • Nutrition notes: Nutrition information is estimated for only ingredients in the recipe and does not include additional spices or flavorings. This dish is a good source of fiber, vitamin A, vitamin C, and potassium.


Serving: 1servingCalories: 144kcalCarbohydrates: 17gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 58mgPotassium: 749mgFiber: 7gSugar: 7gVitamin A: 973IUVitamin C: 139mgCalcium: 85mgIron: 1mg
Keyword roasted broccoli side dish, roasted eggplant
Tried this recipe?Let us know how it was!


  1. Have made this basic concept twice, using Indian Ginger-Garlic paste an d powdered Turmeric as the spice for roasting. I pack the veggies fairly close together then dab spoons ful of the paste over all and then dust with turmeric. Roast for 30 minutes @ 400F.

  2. Confused: In step one, it says, “Wash cauliflower and slice in half. Cut the florets away from the thick white center.” Cauliflower? Likely you mean eggplant, I imagine

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