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Garlic Roasted Eggplant

  • Cooking time20 min
  • Prep time15 min
  • ServingsPortions 4
recipe image Garlic Roasted Eggplant


  • 1 large eggplant, cut into 1 1/2-inch (4 cm) pieces (about 9 cups/2.25 L)
  • 1/4 tsp. (1 mL) salt
  • 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*
  • 3 cloves garlic, chopped
  • 2 Tbsp. (30 mL) sliced fresh basil leaves
  • 1 tsp. (5 mL) white wine vinegar (optional)
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven 450°F (230 C). Line rimmed baking sheet with aluminum foil, then spray with no-stick cooking spray; set aside.
  2. Toss eggplant with salt, then arrange on paper towels and let sit 10 minutes. Pat dry to remove excess moisture.
  3. Toss eggplant, melted Becel® Buttery Taste margarine and garlic in large bowl. Arrange in a single layer on prepared baking sheet. Roast, turning once, 20 minutes or until golden brown. Toss hot eggplant with basil and vinegar.
*Becel® Gold in Quebec.