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+ servings
roasted eggplant on a pan

Smoky Roasted Eggplant w/ Cuban Mojo Sauce

Easy and delicious roasted eggplant with a crispy brown outside and creamy sweet inside. Eggplant is topped with garlicky Cuban mojo sauce.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: Cuban
Servings: 4 people
Author: Marwin Brown


Smoky Roasted Eggplant Ingredients

  • 2 medium eggplants halved each half cut into 4 wedges
  • 1/3 cup extra virgin olive oil
  • 1/2 tbsp Paprika
  • Kosher salt and pepper

Cuban Mojo Sauce Ingredients

  • 8 cloves garlic minced
  • 2/3 cup fresh sour orange juice or 1/3 cup of fresh orange juice and 1/3 cup of fresh lime juice
  • 1/3 cup olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper to taste


Smoky Roasted Eggplant Instructions

  • Preheat the oven to 425°F and line 1 medium baking pan with parchment paper. Place the eggplant wedges and olive oil in a large bowl, season with paprika, salt and pepper, then toss to coat well. Arrange the eggplant on the pan in a single layer, then bake in the oven for 30-40 minutes, until the eggplant has softened and is a deep golden color.Place the roasted eggplant on a serving platter, drizzle with the mojo sauce then serve sprinkled with more paprika.

Cuban Mojo Sauce Instructions

  • Place garlic in a mortar and pestle. Add 1/2 teaspoon of salt and work into a smooth paste.
  • In a small bowl, whisk together garlic, sour orange juice, oil, oregano, cumin. Season with salt and pepper to taste.


Sour Oranges are sold in most Caribbean markets and select grocery stores. If you can't find them substitute a mix of fresh lime and orange juice.
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