Roasted eggplant

Roasted eggplant

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Roasted Eggplant is a great dish for vegetarians and meat eaters alike. This simple recipe helps make the perfect side or it adapts to a lot of dishes that normally use meat.

Serve roasted eggplant slices as a side dish, or use them in Italian and Mediterranean cooking, like moussaka or eggplant parmesan.

Roasting tends to make eggplant creamy, soft, and delicious. Try out combining garlic roasted eggplant with other roasted veggies, like oven roasted carrots, potatoes or parmesan leeks. Cubes of oven roasted eggplant mixed with veggies and topped with melted mozzarella cheese on a hoagie roll make for a fabulous sandwich.

How to Purchase Eggplant

Eggplant must be firm and waxy to the touch, with no any sunken, dark brown spots. There are numerous types available. Most grocery shops stock the big, pear-shaped eggplants, and these are terrific for creating oven roasted eggplant.

Chinese or Japanese eggplants are especially suited to producing roasted eggplant slices or wedges. These varieties are extended and narrow and will give you uniform slices. These types also have thinner skins and smaller sized seeds. They also tend to be much less bitter.

How to Roast Eggplant

Eggplant is easy to roast but does require a tiny advance preparation to get it oven prepared.

  1. Lower eggplant in half, and then segment every half into wedges.
  2. Salt the wedges and area in a colander allowing it to sweat and drain for about thirty minutes.
  3. Give the eggplant wedges a super quick rinse and dab dry with paper towels.
  4. Brush with olive oil and season with herbs and spices and roast until soft.

How Extended to Bake Eggplant

As opposed to numerous other veggies (like baked zucchini) which taste wonderful a with a tiny bit al dente, eggplant calls for thorough cooking. So be confident to give it lots of time, and verify that it is entirely soft all the way by means of.

The length of time necessary to roast eggplant will differ, based on how you prep them. Thin baked eggplant slices cook in about 15 minutes in a scorching oven. A entire, roasted eggplant (like you’d use for baba ganoush) can take 45 minutes to an hour.

For this simple roasted eggplant recipe, the eggplant wedges will need 25-thirty minutes at 400°F.

Freezing Eggplant: You can freeze roasted eggplant for 3 or 4 months, so go ahead make tons of it. All you want to do is pack the slices or wedges in ziplock bags and remove however numerous you need to have, returning the rest for one more meal.