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oven roasted eggplant with ras el hanout seasoning served with potato and leeks

Oven-Roasted Eggplant with Ras El Hanout

If you're looking for a simple veggie-filled meal, then this is it! Just prep the veggies and bake them in the oven. Done and done. You will love the flavorful, seasoned with ras el hanout, soft flesh of the eggplant and the crispy skin!
Course Main Course
Cuisine Mediterranean, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 people
Calories 253kcal
Author Bianca Haun | Elephantastic Vegan


  • 1/2 eggplant
  • 2 teaspoons ras el hanout
  • 1 1/2 tablespoons olive oil
  • 1 pinch salt


  • Preheat the oven to 400°F/200°C.
  • Wash the eggplant and cut it in half lengthwise. Carefully cut a diamond pattern into the eggplant flesh.
  • Combine the oil with the ras el hanout seasoning. Brush the eggplant half with this mixture, sprinkle with salt and place them flesh-side up on a baking sheet lined with parchment paper. Bake for about 30 to 45 minutes until soft and golden on top.


Calories: 253kcal | Carbohydrates: 16g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Sodium: 45mg | Potassium: 575mg | Fiber: 9g | Sugar: 8g | Vitamin A: 121IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 2mg