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GET IT NOW- This Roasted Eggplant Recipe Made Me Love Eggplant
- Ingredients & Substitutions
- The Best Way To Cut Eggplant
- How To Roast Eggplant In The Oven
- My Tips For The Best Texture
- Roasted Eggplant (Tender, Caramelized, Easy) Recipe card
- Troubleshooting Roasted Eggplant
- Flavor Variations & Toppings
- What To Serve With Baked Eggplant
- More Easy Eggplant Recipes
- Recipe Reviews
This Roasted Eggplant Recipe Made Me Love Eggplant
Roasted eggplant was the recipe that finally made me understand why people love eggplant so much. I used to think it was bland and mushy, but when you cut it into thick slices, brush on enough olive oil, and let the oven do its thing, it turns soft and creamy in the middle with golden, caramelized edges. Here’s why I think this simple baked eggplant belongs in your regular veggie rotation:
- Sweet, tender, and caramelized – Roasting brings out the natural sweetness in eggplant, with golden brown edges, a creamy center, and a deep caramelized flavor (my favorite part!).
- Easy, hands off cooking – I rarely have more than 30 minutes to spend on dinner, do you? And while I love the crispness of sauteed eggplant, my roasted eggplant recipe is more hands-off, so you can make your main dish while the side dish cooks.
- Foolproof base recipe – Many eggplant recipes lean into one flavor profile, but I kept this one simple so it goes with almost anything. Make it basic, or use my variations below to change the flavor.
- Works with so many meals – I serve it as a healthy side dish with chicken, steak, seafood, or lamb (I’ve included specific serving ideas below), but leftovers are also great tucked into eggplant lasagna or stirred into eggplant caponata.
Whether you love this vegetable or you’re on the fence, I hope you’ll try this roasted eggplant with me — it might become one of your new favorites. Make it with me!
“The eggplant was easy to make and came out crispy and tasty. Brushing on the olive oil made it cook evenly and brown nicely. Even without flipping halfway, it turned out great. I’ll definitely make this again!”
-Marilyn
Ingredients & Substitutions
Here I explain the best ingredients for my roasted eggplant recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Eggplant – I usually use globe eggplant, which is the common large purple kind in most U.S. grocery stores. I recommend smaller to medium eggplants, because they’re less bitter with fewer seeds. Look for smooth, shiny skin and firm flesh with no soft spots. In other countries, you might see it labeled as aubergine, brinjal, or melongene.
- Olive Oil – Oil is very important for caramelization and preventing dryness, so don’t skimp. I like cooking eggplant with extra virgin olive oil, but you can totally swap in another heat-safe oil, like avocado oil. For a little zing, mix fresh lemon juice or balsamic vinegar with the oil before brushing it on.
- Seasoning – I usually just stick with garlic powder, salt, and pepper. (Don’t use fresh garlic, because it will burn before the eggplant gets tender.) You can also sprinkle with Italian seasoning or your favorite dried herbs, like basil, parsley, or thyme. See my flavor variations below for more ideas!
The Best Way To Cut Eggplant
Some roasted eggplant recipes call for chopping it up into cubes, but I much prefer circles. It’s faster, you get better caramelization, and there’s no extra bowl to wash (just season right on the baking sheet!). To prepare the eggplant:
- Slice crosswise into 1/2 inch rounds, or sometimes I do 3/8 inch. This thickness is the sweet spot for tender centers and browned, caramelized edges. Thinner slices cook more quickly, but burn more easily. Thick ones take longer and I find the browned-to-creamy-inside ratio is less ideal.
- Keep the slices the same thickness. That way they roast at the same rate. If some are much thinner, they can burn before the thicker ones are tender.
- Don’t peel the skin. I always leave the peel on for roasted eggplant recipes like this, because it helps hold the eggplant together as it cooks.
- Cut off the leafy end only after you are done slicing. This way, you’ll have more to grab onto as you slice.
You can cut eggplant other ways, too, but the cooking time and texture will change:
- Cubes – Better for bowls, salads, pasta, or tossing into other dishes. Cut them into large chunks, not tiny dice (small pieces shrink a lot and turn mushy fast). You’ll also need a bowl to coat evenly in oil.
- Lengthwise slices – Great if you want to use the baked eggplant for rollatini, sandwiches, or layering into eggplant lasagna.
- Halves – Best when you want to scoop out the flesh for dips or stuffed eggplant, but they take longer to cook and don’t pick up nearly as much roasted flavor.
How To Roast Eggplant In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the eggplant slices. Arrange them on an extra large baking sheet in a single layer (or two if you don’t have room). Brush or drizzle them with the olive oil, and season with garlic powder, salt, and pepper. Flip over and repeat the oil and seasonings. (I season both sides, because eggplant slices are thick enough that one-sided seasoning can taste flat.)
- Roast eggplant until tender. Pop the pan in the oven and cook eggplant until it’s soft, golden, and starting to caramelize. Don’t remove it when it still looks pale — wait for that caramelization!
- Serve warm. The roasted eggplant should feel very soft when pierced with a fork, with a golden outside. If you want extras like herbs or sauce, I add those after baking. See variations below!
My Tips For The Best Texture
- Use enough oil. Eggplant acts like a sponge, and too little oil makes it dry instead of silky.
- Brush on the olive oil instead of drizzling. I used to drizzle (as shown in my picture above), but now prefer brushing because the eggplant soaks up the oil so quickly. You get a more even coating if you brush it on. You can also use an oil mister instead, which is faster.
- Don’t crowd the pan. If the slices overlap or sit too close together, they steam and turn soggy. I usually grab my largest pan (which is also non-toxic, non-stick, and made in USA!), which helps, and even use a second pan when needed.
- Should you line the pan? I don’t line the baking sheet I linked above, because the nonstick surface is excellent and it gets me better browning. You can also get great browning by lining with aluminum foil — just make sure you brush or spray the pan with oil to prevent sticking. Parchment paper works, but you won’t get as much browning or caramelization, so it’s not my favorite option.
- Do you flip halfway through? It’s up to you! I’ll be honest, sometimes I do and sometimes I don’t. You do get more even browning if you flip, but I’m often juggling multiple tasks at once, and the baked eggplant recipe still turns out great if I don’t flip it.
- Watch the color and texture, not just the clock. The slices are done when they’re fork-tender, creamy, and a little collapsed, with golden brown edges. If they are soft but still pale, I give them a few more minutes.
- If you want more browning, you can roast eggplant at 425 degrees F. You have to check on it earlier and it can burn more easily before the inside gets creamy, which is why it’s not the temperature I usually use for slices. However, 425 or even 450 degrees F works nicely for eggplant cubes, because the inside cooks through faster.
See the troubleshooting section below to help you avoid common issues.
Roasted Eggplant (Tender, Caramelized, Easy)
Learn how to cook eggplant that actually tastes good! My easy roasted eggplant recipe is creamy, golden, caramelized, and customizable.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C).
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Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.
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Arrange the eggplant slices on an extra large baking sheet in a single layer. Brush with olive oil, and sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
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Roast eggplant in the oven for 30-35 minutes, until soft, golden, and caramelized. You can flip halfway through if you like, but you don't have to.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 4 slices, or 1/4 entire recipe
- Tips: Check out my recipe tips and troubleshooting sections to help you avoid mushy, dry, or bitter roasted eggplant.
- Variations: See my flavor variations below for parmesan herb, Mediterranean, balsamic, and spicy options.
- Storage: Keep leftovers in an airtight container in the refrigerator for 3-5 days. I like to use them for eggplant lasagna or eggplant pizza, or chop them to toss in eggplant caponata, omelettes, bowls, or roasted vegetable salads.
- Meal prep: You can roast eggplant in advance, but I don’t recommend slicing and storing the raw slices, because they will turn brown.
- Reheat: Warm up the eggplant in the oven at 350 degrees F. (I use a lower temperature for reheating than for roasting, so that they don’t burn the second time around.)
- Freeze: Cool completely, freeze the slices on a parchment-lined baking sheet until solid, then transfer to a zip lock bag for up to 3-4 months. Thaw in the fridge overnight before reheating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Roasted Eggplant
Troubleshooting Roasted Eggplant
Why Is My Roasted Eggplant Soggy?
Roasted eggplant usually turns soggy when the pan is too crowded, the slices are too thin, the eggplant was pulled before the edges had time to brown, it was baked too long, or there’s too much oil. I always check on my eggplant towards the end of roasting, and if it looks super soft but not browned at all, I crank up the heat to 425 or 450 to brown it more.
Why Is My Roasted Eggplant Dry?
Dry eggplant is a sign it needs more oil, or the oil wasn’t applied evenly. The slices should look lightly coated on both sides before baking, so if they look chalky or dry, I add more oil as needed.
Why Is My Roasted Eggplant Tough?
This is usually a sign that you need to cook the eggplant for longer. It should be very soft when pierced with a fork, with golden brown edges and a creamy center. If it still feels spongy or looks pale, give it more time.
Why Is My Roasted Eggplant Bitter?
Bitterness is more common with large, seedy, or older eggplants. I usually avoid it by choosing smaller to medium eggplants, but salting the slices first can help if yours looks extra seedy. Speaking of salting…
Should You Salt The Eggplant?
People often ask why I don’t do this when I cook eggplant. There are two reasons: Most eggplants today are bred to avoid bitterness, and I always get small to medium ones, which aren’t usually bitter.
However, if your eggplant is large, it’s more likely to be bitter, so you can salt it if you like. To do this, sprinkle the eggplant slices generously with salt (I recommend ~1 teaspoon of salt per eggplant) and place into a colander over the sink to drain for an hour. (It seems like a lot of salt, but much of it gets rinsed off, and it helps draw out moisture.) Then, rinse with water, pat very dry, and proceed with my roasted eggplant recipe as written.
Flavor Variations & Toppings
I made this easy roasted eggplant simple on purpose, but it takes on different flavors really well. I just keep the base method the same and change the finish:
- Parmesan Herb – Add Italian seasoning before roasting, then sprinkle with shredded parmesan and fresh parsley after baking. I like this version with marinara sauce on the side (as pictured above), or you can opt for a light drizzle of lemon butter before adding the cheese.
- Mediterranean – Finish with a drizzle of basil pesto or tzatziki sauce (or simply fresh lemon juice), fresh parsley or dill, and crumbled feta. This works especially well if you are serving the eggplant with lamb, fish, or a Greek-style bowl.
- Middle Eastern – Season with cumin and smoked paprika, then finish with tahini sauce, a shower of fresh parsley and mint, and toasted pine nuts at the end.
- Balsamic – Mix a small splash of balsamic vinegar into the olive oil before brushing the slices, or just drizzle with balsamic glaze at the end. I like this version with quartered cherry tomatoes and fresh basil on top.
- Spicy – Add red pepper flakes before roasting, or drizzle with chili oil (I like this one without seed oils) after baking.
What To Serve With Baked Eggplant
This easy side dish goes with so many meals! You’ll find all my healthy dinner recipes here, but here are some of my favorite pairings:
- Chicken – Keep it basic with my crispy drumsticks or air fryer chicken breast. For an Italian-inspired meal, try my chicken cacciatore or chicken marsala.
- Fish – I’ve got lots of fish options, from classics like pan seared salmon (my favorite) or baked cod, to more interesting sea bass, trout, or haddock.
- Steak Or Lamb – This is one of my favorite ways to make a simple protein feel more Mediterranean. Try my sirloin steak or lamb kofta kebab for an everyday meal.
- Special Occasions – If you’re feeling fancy for date night or even a birthday, make my baked lamb chops, filet mignon, crab legs, or lobster tail.
- Brunch Dishes – Roasted eggplant is so good with saucy eggs. I love it next to shakshuka or even tucked into a plate of pesto eggs.
More Easy Eggplant Recipes
Roasting is one of the easiest ways to cook eggplant, but I’ve got many other ways! Try some of my others:
173 Comments
Diane Hui
1I’ve been trying many of your recipes and I appreciate the simplicity. Today’s eggplant recipe took the mystery out of the preparation process making it easy to caramelize. I have avoided eggplant for 30 years because I thought it was a complicated vegetable. I was wrong. Thank you. Will move on to your lasagna recipe with eggplant next week.
Maya | Wholesome Yum
0Thank you so much, Diane! I’m so honored that my recipe helped you enjoy eggplant for the first time in 30 years — yay!
jean
1Excellent. Hugs and Kisses! EASY! Thank you. Moussaka in the near future now 🙂 Perhaps out of habit I salt and leave the eggplant slices to drain for half an hour before I baste them with olive oil and bake.
Maya | Wholesome Yum
0Thank you, Jean! Best wishes! And yes, this roasted eggplant is perfect for moussaka. Yum!
Marilyn
1The eggplant was easy to make and came out crispy and tasty. Brushing on the olive oil made it cook evenly and brown nicely. Even without flipping halfway, it turned out great. I’ll definitely make this again!
Mary Shore
1The eggplants had a lovely caramelization. Brushing the olive oil on instead of drizzling made a big difference in getting an even coating. I didn’t flip the eggplant halfway, and it still browned beautifully. This method is definitely my new go-to for preparing eggplant! Thanks for the tips, Maya!
Pamela O'Neil
0Just so you know I ate half the rounds as soon as it came out…did achieve the caramelization you touted and it was so simple and beyond delicious…headed back to my cookie sheet to complete my eggplant snack!
Wholesome Yum D
0Pamela, I love this! So glad you got that caramelization and the fact that you’re heading back for more says it all. Enjoy every bite!
Melody Milgrim
0Excellent, I followed one of the tips from another of your recipes and added roma tomato, basil leaves, and mozzarella on top.
Wholesome Yum D
0Melody, that sounds amazing! Tomato, basil, and mozzarella is such a perfect combo. So glad you tried that tip and made it your own!
pamela woller
0I APPRECIATE HOW CLEAR and concise your instructions were! We really loved the pointers on how to be successful from choosing the right eggplants to prepping the dish and giving us the reasons for doing it that way. We really liked the dish also. Have not tried the baking pan you suggested but that may be my next step.
Wholesome Yum D
0So glad the instructions felt clear and helpful for you, Pamela! That’s exactly what I hope for! 🙂 Love hearing the tips made a difference and that you enjoyed the dish, too. And if you try the baking pan next time, I think you’ll really like it!
James R Holt
0The eggplant recipe was very simple and most delicious
Maya | Wholesome Yum
0Thank you, James! Enjoy!
Nicole
0That sounds perfect for me to cook with eggplant for the first time. I’m so excited to try it. I have recently obtained a mandolin and have enjoyed using it. do you recommend using that to slice the eggplant ? I’m worried about being able to cut consistent slices.
Maya | Wholesome Yum
0Hi Nicole, Yes, you can definitely use a mandoline to slice the eggplant! Enjoy!
Patience Lomax
0Love love love this recipe for dipping sauce. I used a cottage cheese blended with a little butter, garlic powder and onion powder. If you haven’t tried this it’s absolutely delicious thank you. Thank you for sharing.
Wholesome Yum D
0I’m so happy you loved it, Patience! That cottage cheese twist with garlic and onion powder sounds amazing, I’ll have to try that next time! Thanks for sharing your version!
Nate
0Followed the recipe to a T, except I took it out 10 minutes early. The pieces that weren’t burnt to a crisp were disgusting. Bad recipe and I wasted an entire eggplant.
Maya | Wholesome Yum
1Hi Nate, It doesn’t sound like you followed the recipe to a T. It’s impossible for the pieces to be burnt to a crisp being taken out that much earlier, unless something is wrong with your oven or you sliced the eggplant incorrectly. You also didn’t really explain what was wrong with the pieces that were not burned, but if you pulled out of the oven early, I suspect they were undercooked and therefore tough and flavorless instead of caramelized. Is that what happened?
Mary
0I have not made this recipe.Never eggplant. Senior dunderhead chief. Anxious to try your easy does it recipe. Having a nice dinner party. Will make the eggplant paired with butter garlic shrimp. The recipe for your garlic shrimp? Thank you so much!
Maya | Wholesome Yum
0Hope you and your guests love it, Mary! Enjoy the garlic butter shrimp, too.
Raelena
0It turned out great! I’m making it again right now.
Wholesome Yum D
0I’m so glad it turned out well for you, Raelena! Love that you’re already making it again!
Brenda Mackey
0I haven’t tried it yet but I’m going to. It’s a very easy recipe and it looks delicious so it’s a must I try it. Thank you.
Wholesome Yum D
0Thanks, Brenda! I love hearing that you’re excited to give it a try. Easy and delicious recipes are always a win!
Molly
0Easy, quick, and delicious!
Maya | Wholesome Yum
0Thank you, Molly!
Belinda King
0I’m trying to find the temperature to cook the eggplant. I found temp to reheat but not cooking temp.
Maya | Wholesome Yum
0Hi Belinda, It’s 400 degrees F. This info is on the recipe card above, please make sure you read it so you don’t miss a step. Enjoy your roasted eggplant!
~Chrissie O.
0Making a suggestion, having worked with eggplant for years. First off, taste of this dish is simply sublime! So, hear that first!!! IN MY EXPERIENCE, I slice my eggplant, any kind, Japanese or otherwise, and lay them out on a rimmed baking sheet. I fairly-heavily salt them; I find that salting before cooking draws out any bitterness. Blot the heck outta them so you can proceed with your recipe as written, after 10-15 minutes of resting/and then blotting. But, the recipe, is great!!! For folks who worry that eggplant (or even zucchini!) is too bitter, the secret is salting beforehand… then blotting off all that extra moisture! ENJOY!!! It’s SO WORTH ENJOYING!!! Legit!!! ~Chrissie
Maya | Wholesome Yum
0Thank you for sharing your experience, Chrissie! I covered my experience and thoughts on salting in my tips above. 🙂 Enjoy!
Joanne
0The recipe, just as printed, was delicious. Easy, quick and really, really good.
Wholesome Yum D
0I’m so happy you liked it, Joanne! Quick, easy, and delicious is always the goal.
Nolen
0This recipe is easy to make, taste, and healthy. Within 15 minutes, I was able to prepare a great meal that was filling and great tasting.
Wholesome Yum D
0Nolen, that’s awesome to hear! A quick, healthy, and tasty meal in just 15 minutes is a total win, glad you enjoyed it!
Joyce davidson
0It was the easiest recipe. It was so delicious. I usually make eggplant parmesan. But this was easy & so good. Thank you.
Maya | Wholesome Yum
0Thank you, Joyce! I’m glad you enjoyed this one.
Gurjinder Chopra
0can we make this recipe in microwave ?
Maya | Wholesome Yum
0Hi Gurjinder, Sorry, no, the microwave is not suitable for roasting.
Monica
0I haven’t been an eggplant eater but want to eat more Mediterranean. I loved the carmelly texture and taste. I’m making it today for the 2nd time.
Maya | Wholesome Yum
0Thanks, Monica! I love the caramelized texture, too.
Patty G
0Excellent oven roasted eggplant recipe with tips on how to buy. We loved it.
Maya | Wholesome Yum
0Thank you, Patty! I’m so glad you loved it.
K D Batey
0I would definitely recommend flipping the eggplant halfway. I didn’t and burnt 4 slices…maybe my cookie sheet isn’t very good!
Maya | Wholesome Yum
0Sorry to hear that happened! Flipping definitely helps if your oven doesn’t heat as evenly or if some slices are thicker than others.
Karen
0Love 💕 it
Cindy
0This is delicious eggplant! It will definitely be my go to. And so simple. I just discovered your site. Now I can’t wait to try more recipes.
Wholesome Yum D
0I’m so glad you liked it, Cindy! I’m so happy you found the site. Can’t wait for you to try more recipes. 🙂
Jim Herndon
0Great and simple recipe. I tried it with salsa on the side and I love marinara. Just wnated to try something different and it worked well. Thanks so much for sharing. Goes great with a GOLO diet.
Daniel
0Miss, where are the recipes? I’m looking all over the pages trying to find I one place where you said jump to recipe jumped but it wasn’t there please put me on the right track lol;
Maya | Wholesome Yum
0Hi Daniel, The jump to recipe button at the top jumps right to the recipe. It’s also right above the form where you left your comment.
Sheila
0Thank you Maya
susan32
0This is a simple and delicious recipe.
Ellen Blair
0I have a situation where I can’t know ahead of time when we will stop to eat. Can I partially cook the eggplant and then finish it for only about 10 minutes?
Maya | Wholesome Yum
0Hi Ellen, I’ve never done it this way so am not totally sure if it would affect the final texture, but yes, it should probably work as long as the total time is the same. It might taste a bit more like it was reheated than it would baked fresh all at once.
Diane A
0Made roast eggplant for the first time and loved it. Only had a small eggplant and cut unevenly so some burned. Also added Alleppo pepper which I didn’t know also has salt so was too salty… but didn’t prevent me from eating the whole thing 😋 Will make this again! Thank you.
Eve
0What sauce are you paring with the eggplant in the picture?
Maya | Wholesome Yum
0Hi Eve, It’s marinara sauce. You can use store-bought, or make my homemade marinara recipe.
Amsterdam NY
0Awesome recipe! Followed exactly and was perfect! Thanks for posting it
Ruth Burley
0What’s the green garnish on these roasted eggplants? I haven’t made the recipe yet, but it’s definitely on my list :).
Maya | Wholesome Yum
0Hi Ruth, In my pictures I have fresh Italian flat-leaf parsley. Fresh basil works really well, too.
Jennifor
0I love it. Thanks❤️
Jane
0I never tasted eggplant so good and yummy.
Frank
0Do I need to flip the roasted eggplant slices half way through the 30 minute cooking time?
Maya | Wholesome Yum
0Hi Frank, It’s up to you! I usually don’t, but you can.
Janet Smith
0First time eating aubergine. Very tasty and the recipe was easy and simple to follow and make.
Kara
0I’m in love with this Roasted Eggplant Recipe!! I love eggplant and this simple way of making this delicious recipe is added to my favorites list I made one eggplant for myself, for breakfast this morning and ate it all!
Denise
0Do you flip while cooking? Thank you. One of my favorite recipes.
Maya | Wholesome Yum
0Hi Denise, I don’t usually flip them while baking, but you can if you like.
Melva Melchor
0i watched your video. very helpful I did put aluminum foil on my pan second batch of eggplant i took off the foil & brush with oil & my seasoning. When I started with this eggplant I did wash & salt so when I added MY seasoning BOY it was very SALTHY. Second batch in the oven now. I am in Houston Tx. using the oven to warm my old wood frame house!
MELVA MELCHOR
0Used tony charchere seasoning, avocado oil bake @ 400 degrees 30 minutes did not get the same result as your picture eggplant is soft not golden.
Karen
0This recipe is easy and delicious!
Joan
0I roasted the eggplant for 30 minutes as described. If I am making eggplant Parm do I bake this again with all the layers or just heat it? Thank you.
Maya | Wholesome Yum
0Hi Joan, Yes, you’d bake it again with all the layers. I have a recipe for eggplant lasagna that is pretty similar.
Laurie Cusick
0Simple and delicious!
Lisa Benson
0Absolutely delicious flavor and crispiness! I’m going to freeze for a future eggplant parmesana! Thank you!
steve
0I luv roasted eggplant, but the only thing I would suggest, is to use fresh thin sliced garlic and perhaps a little minced garlic while roasting.
Carmen
0Very good I use pasta sauce and cheese til it melts.
Jo-Ann Fontana
0Can I cover the sheet pan with parchment paper so easier to clean? Will that prevent eggplant from browning?
Maya | Wholesome Yum
0Hi Jo-Ann, You can but it does significantly reduce browning and caramelization. If you want to line the pan, I’d recommend lining with foil instead and coat in a thin layer of oil to prevent sticking.
Suzmom
0Fabulous results. Never ate eggplant like this before. The caramelization is awesome. Printing the recipe this time so I don’t have to search or lose it. Thank you.
mary
0OK, probably a silly question but do I set my oven to ROAST or BAKE?
Maya | Wholesome Yum
0Hi Mary, My oven is simple so does not have multiple settings like that. I would assume that “roast” or “bake” settings might be different temperatures on yours? I would just use whichever option lets you set the temperature manually to the temp on the recipe card.
Theodore
0I would use roast, to get more browning.