Servings: 2 as a side dish; yields 2 cups roasted flesh
This simple eggplant preparation is one of the best—as easy and delicious as grilling. Roast small Italian eggplant as a versatile side dish and drizzle with lemon or your favorite vinaigrette. Or roast larger globe eggplant and use the flesh in other recipes like pastas, soups, or starters (my favorite is the Eggplant Caviar).
Video: Watch this Oven-Roasted Eggplant recipe in action.
To learn more cooking basics, for eggplant as well as all other fresh produce, subscribe to Fine Cooking magazine.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Salt first for less oily eggplant. Eggplant soaks up oil like a sponge, but you can reduce its ability to absorb oil by salting the cut flesh and letting it sit for 30 min. or more. Then drain, pat dry, and proceed with cooking.
Fantastic and so simple. Think eggplant custard! Silky texture is out of this world.
Love it. I'm making it right now for the 5th time. So easy and so good!!!!!!!!!!!!
LOVE LOVE LOVE ...Best eggplant I've ever eaten!!!! Will be making this every week! Thanks!!
It was perfect! I had tried to roast eggplant before and had given up because it never tasted right. This recipe was simple and easy to follow, and the result was delicious!Thank you
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?