The simplest, easiest and tastiest way to enjoy eggplant.
Okay, so perhaps I talk about eggplant a lot but I think it’s only because I spent so many years trying to figure out the best ways to cook it. But ever since I started roasting my eggplant, I’ve never looked back since.
With a few minimal ingredients and a hot oven, you’re on your way to fool proof eggplant roasting success.
The finished product is a tender and delicious eggplant that’s versatile enough to use in any recipe for any cuisine.
- 3-4 large eggplant (Note: this will yield about 3-4 cups of roasted eggplant once it’s peeled and chopped)
- 1 TBSP olive oil
Pre-heat the oven for 375F.
Place the eggplant on a parchment lined baking sheet.
Rub the olive oil on the eggplant until they are fully coated.
Using a sharp knife, cut small slits into the eggplant.
Place in the oven for 45-60 minutes, or until the eggplant is tender and the skin is wrinkled.
Let the eggplant cool. Then peel off the skin, chop the eggplant and continue using to prepare your favorite recipe.*
*Hint: check out the Babaganoush recipe
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