These oven roasted eggplant cubes are a delicious, much healthier alternative to potato fries. The recipe for the balsamic vinaigrette is of Mediterranean inspiration with strong Greek flavors. While being 100% healthy, this recipe is also entirely paleo, gluten-free, vegan, low-carb, dairy-free, flourless, nut-free and egg-free. |

Oven Roasted Eggplant Cubes with Balsamic Vinaigrette

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 105 kcal
Author One Clever Chef


  • 1 large eggplant cubed
  • 2 tbsp olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp balsamic vinegar
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano


  • 1 tbsp dried oregano
  • 1-2 pinch fleur de sel


  1. Optional: Place the eggplant cubes in a colander and coat with salt generously. Let sit for about 20-30 minutes at room temperature.*
  2. Preheat oven to 325F
  3. Line a large baking sheet with parchment paper.
  4. Rince the eggplant cubes thoroughly with water to remove as much salt as possible then pat them dry with a clean piece of cloth.
  5. Mix all of the ingredients together in a large mixing bowl.
  6. Spread the eggplant cubes evenly on the baking sheet.
  7. Bake for 25-30 minutes, or until golden brown.
  8. Top with dried oregano and fleur de sel.

Recipe Notes

* Preparation time is calculated without the salting process as it is entirely optional. This process is used to get rid of the bitterness in the eggplant. Only the larger eggplants will show some bitterness, hence why we are using smaller ones for this recipe.

Nutrition Facts
Oven Roasted Eggplant Cubes with Balsamic Vinaigrette
Amount Per Serving (1 Serving)
Calories 105 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 56mg2%
Potassium 302mg9%
Carbohydrates 9g3%
Fiber 4g17%
Sugar 4g4%
Protein 1g2%
Vitamin A 70IU1%
Vitamin C 2.6mg3%
Calcium 50mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.