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Roasted Aubergine with Herb Olive Oil

Roasted aubergine with herb olive oil and balsamic drizzle

Overview​

This aubergine dish is built around a two-stage roasting method: first to soften and caramelise the flesh, then to absorb a late-added herb oil that carries garlic, thyme, rosemary, and chilli. Adding the oil toward the end prevents scorching while allowing the aubergine to soak up flavour and develop a glossy finish.

A small drizzle of balsamic vinegar at serving sharpens the dish and balances the richness of the olive oil.

Ingredients (serves 4)​

  • 1 large aubergine (~450 g / 1 lb, approx)
  • 30 ml (2 tbsp) olive oil (for initial roasting)
  • salt

Herb olive oil​

  • ~1 g (1 tsp chopped rosemary leaves, approx)
  • ~1 g (1 tsp chopped thyme leaves, approx)
  • pinch chilli flakes
  • pinch salt
  • 30–45 ml (2–3 tbsp) extra-virgin olive oil

To serve​

  • small drizzle good balsamic vinegar

Method​

1. Prepare the aubergine​

  1. Cut the aubergine into large cubes or thick slices.
  2. Toss lightly with olive oil and salt.

2. Start roasting​

  1. Heat oven to 220 °C (200 °C fan).
  2. Spread aubergine on a tray in a single layer.
  3. Roast 20–25 minutes until softening and beginning to brown.

3. Prepare the herb oil​

  1. Grind rosemary, thyme, chilli flakes and salt together
    (use a grinder or mortar).
  2. Stir the mixture into the olive oil.

4. Finish the aubergine​

  1. About 15 minutes before the end, spoon the herb oil over the aubergine.
  2. Toss gently to coat.
  3. Return to the oven and roast until soft, caramelised and glossy.

5. Serve​

Transfer to a plate and drizzle lightly with balsamic vinegar just before serving.

Nutrition​

Per serving, recipe serves 4. Each included ingredient is scaled from a named per-100 g composition record by edible grams. Optional ingredients are excluded. Missing analytical values are not treated as zero.

NutrientPer serving
Energy160 kcal
Protein1.1 g
Carbohydrates6.7 g
Sugars4 g
Fibre3.4 g
Total fat15 g
Saturated fat2.1 g
Sodium2.6 mg

Sodium excludes salt added to taste.

Key vitamins and minerals
NutrientPer servingReference intake
Vitamin E2.5 mg17% RDA

Vitamins and minerals supplying at least 15% of an adult reference intake, up to eight. RDA is a recommended dietary allowance; AI is an adequate intake, used where the evidence does not support an RDA. Nutrients below the threshold are still calculated and still count towards a daily total.

Bioactive compounds

No bioactive compound has a defensible quantitative value for this serving. Values reported only as presence, traces or ranges are not summed into a number.

Calculation details
IngredientWeight usedComposition record
1 large aubergine (~450 g)450 gUSDA FDC 169228 — Eggplant, raw
30 ml (2 tbsp) olive oil, for initial roasting27 gUSDA FDC 171413 — Oil, olive, salad or cooking
30–45 ml (2–3 tbsp) extra-virgin olive oil, for the herb oil34 gUSDA FDC 171413 — Oil, olive, salad or cooking
~1 g (1 tsp) chopped rosemary leaves1 gUSDA FDC 173473 — Rosemary, fresh
~1 g (1 tsp) chopped thyme leaves1 gUSDA FDC 173470 — Thyme, fresh

Mainly from:

  • Energy: Extra Virgin Olive Oil, Aubergine
  • Protein: Aubergine
  • Carbohydrates: Aubergine
  • Sugars: Aubergine
  • Fibre: Aubergine
  • Total fat: Extra Virgin Olive Oil
  • Saturated fat: Extra Virgin Olive Oil
  • Sodium: Aubergine, Extra Virgin Olive Oil

Assumptions and exclusions:

  • 30 ml (2 tbsp) olive oil, for initial roasting: USDA SR Legacy FDC 171413 food_portion: 1 tablespoon = 13.5 g; 2 tbsp = 27 g
  • 30–45 ml (2–3 tbsp) extra-virgin olive oil, for the herb oil: Midpoint 2.5 tbsp at USDA SR Legacy FDC 171413 food_portion 1 tablespoon = 13.5 g. The previous entry recorded 62 g for both oils; the sourced total is 60.8 g.
  • ~1 g (1 tsp) chopped rosemary leaves: USDA SR Legacy FDC 173473 food_portion: 1 tsp = 0.7 g; recipe states ~1 g
  • ~1 g (1 tsp) chopped thyme leaves: The Thyme food page records dried thyme, which is roughly three times as concentrated.
  • pinch chilli flakes — no stated quantity; a pinch contributes under 1 kcal
  • salt (roasting and herb oil) — added to taste, so it is not part of an exact sodium total
  • small drizzle balsamic vinegar, to serve — no stated quantity
  • Aubergine is calculated at its raw weight; roasting removes water but does not add or remove nutrients.

Serving Suggestions​

Serve alongside roasted meats, poultry, or grain-based dishes.

Pairs especially well with:

Notes​

  • Aubergine absorbs oil readily; adding the herb oil late prevents it becoming greasy.
  • Grinding the herbs releases aroma and helps them disperse evenly.
  • Balsamic vinegar adds acidity and contrast without masking the herb flavours.

Brain Health Notes​

  • Aubergine provides fibre and polyphenols that support gut microbiome diversity and contribute to antioxidant networks.
  • Rosemary and thyme are rich in polyphenols and terpene compounds that have been studied for antioxidant and anti-inflammatory effects.
  • Extra-virgin olive oil contributes monounsaturated fats and phenolic compounds associated with cardiometabolic and brain health.

Explore the foods and substances​

Show 3 foods and their substances

Aubergine

Fibre-containing vegetable with chlorogenic acid and nasunin in its purple skin

Substances: Delphinidin