How to Make Baked Eggplant With Chili Lime Seasoning

4 servings
40 min

This low-calorie recipe for baked eggplant is a delicious and healthy side dish for summer. It’s easy to make and has a unique chili lime flavor that compliments several main dishes, including chicken and fish. This nutritious recipe is high in fiber and is made without breadcrumbs.

Chili Lime Baked Eggplant

It gets hot in Virginia in the summer, so I look for lighter recipes both for a main dish and for a side dish. This easy baked eggplant recipe without breadcrumbs is a simple light side dish that goes with several different meals. Personally, I like to serve oven baked eggplant with grilled chicken or fish.

The chili lime flavor of this eggplant recipe pairs well with unseasoned fish or chicken. However, I’ve also made this sheet pan roasted eggplant with chili lime chicken or chili lime fish. The flavor isn’t overwhelming, and they both taste amazing with this delicious flavor combination.

I like this healthy recipe for baked eggplant because it’s so easy to make. Simply make your seasoned olive oil, brush your eggplant slices and bake. While it’s baking, you have time to attend to your main course or prepare a salad for dinner.

Eggplant can get soggy when you bake it or fry it. I have some tips to prevent your oven fried eggplant without breadcrumbs from turning soggy when you bake it. You can salt your easy baked eggplant similar to how you salt zucchini before baking it, and I have another trick that I use so be sure to read through my tips on how to make baked eggplant here before making this recipe for vegan baked eggplant.

Is Cooked Eggplant Good For You?

Yes, the cooked eggplant in this sheet pan roasted eggplant is good for you. Baked or roasted eggplant has a number of potential health benefits, which include:

  • Eggplants are low in calories but high in vitamins, minerals and fiber. Per one cup of eggplant, there are 20 calories and 3 grams of fiber.
  • Additionally, eggplant is a good source of manganese, folate, potassium, Vitamin K and Vitamin C.
  • Eggplant also has trace amounts of magnesium, copper and niacin.
  • Since eggplants are a low calorie, high fiber food, they may help to regulate blood sugar.
  • Eggplants are a good source of antioxidants to neutralize free radicals. Free radicals may be responsible for reducing certain types of cancers or heart disease.

How Long Can You Keep Eggplant Before Cooking?

You can buy your eggplant for oven baked eggplant several days before you want to cook it. Eggplants will last 3 to 5 days on the counter. If you won’t be able to make oven baked eggplant slices before then, put it in the fridge for 7 to 10 days.

Don’t cut your eggplant for baked eggplant slices until you’re ready to make it, however. The slices will start to brown in about half an hour. Cooked eggplant is good for 3 to 5 days when stored in the fridge.

You can freeze eggplant slices to make oven baked eggplant later. However, you will need to blanch the sliced eggplants for 4 minutes before freezing to stop the enzymes that cause the eggplant to break down. If you do not blanch the eggplant slices, they will lose their nutritional value, color and flavor within a month.

Should Eggplant Be Refrigerated?

You can store your eggplant for this eggplant recipe on the counter or in the fridge. Both are fine, but storing it in the refrigerator will help it last longer.

Should Eggplant Be Soft or Firm?

When shopping for the vegetable for your oven fried eggplant without breadcrumbs, look for one that is firm but not hard. You should be able to touch the eggplant with minimal give when you push a finger into it. If it’s soft or you puncture the skin of the eggplant, then the eggplant is not safe to eat because it is starting to rot.

How to Make Baked Eggplant With Chili Lime Seasoning
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 35 Minutes Total time: 40 min
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  • 2 eggplants
  • ¼ cup olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon chilli flakes
  • ½ teaspoon ground pepper
  • 2 tablespoons fine ground sea salt

Wash eggplant and cut off the top and the bottom. Cut into ⅓ inch slices.
Place slices on a cookie sheet and sprinkle with salt. Let sit for 30 minutes. Rinse eggplant slices and dry with a tea towel.
Preheat the oven to 400 degrees Fahrenheit. Cover a sheet pan with parchment paper or drizzle olive oil over the pan.
Combine olive oil, lime juice, chili flakes and ground pepper. Brush both sides of your baked eggplant slices with the chili lime olive oil mixture using a baster or pastry brush.
Bake for 30 to 35 minutes. The eggplant slices should be soft in texture and dark gray in color.
Store leftover vegan baked eggplant in an airtight container in the fridge up to 5 days.
  • Using salt on the eggplant prior to roasting will remove the bitterness from the eggplant. It will also help to improve texture so your chili lime eggplant isn't soggy after roasting.
Rebecca D. Dillon
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  • Nicole P Nicole P on Jun 03, 2021

    Thanks for sharing this recipe!

  • Penny Penny on Jun 23, 2021

    I love eggplant, but my family hates it, so I usually wait until everyone is going to be gone for dinner and make it for my supper! I have found that if you store your eggplant in a paper bag (the bags the market puts your wine in works well) and place it in a dark, cool place, your eggplant will easily last a week!

    This is a great recipe for an easy meal and can be grilled if you don't want to light the oven!