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.
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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.
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Fantastic and so simple. Think eggplant custard! Silky texture is out of this world.
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