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Roasted Eggplant

February 25, 2012

The Veganminion cookbook gave me the idea that this was possible, but following their directions didn’t work.  (What they did explain, which is very helpful, is that eggplants used to be very bitter, so people would salt then to bring out the bitter juices.  But now they have been bred to be less bitter, so don’t really need soaking anymore.)

My friend Wendy came to the rescue and gave me these instructions:

  1. Cut eggplant in half (I found a big long knife to be easier to make this cut, you want the eggplant’s cut side to be pretty flat when you are done because while it is baking, the skin adheres to the pan and the eggplant ends up steaming itself.)
  2. Diagonal score the flesh (but don’t cut the skin) about 3/4″ apart (for this I switched to a paring knife, it was easier to maneuver)
  3. Paint with Olive Oil, dust with Sea Salt


4)  Place cut side down on a baking sheet.  (Here I’ve added parchment paper for later easier clean up — although soaking the pan also makes for an easy clean up.)

5) Roast in a 425 degree oven for 45 minutes (it can go even longer if the rest of the food isn’t ready…)


6) Pull out when outer skin is charred.  Inside will be oooey, gooey deliciousness:


We found that 1/2 eggplant was a scant serving for one person (it shrinks as it cooks), consider making more if the eggplant is a significant portion of the meal.)

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