Oven roasted eggplant (aubergine)

Name: Oven roasted eggplant (aubergine)
Yield: 1
Ingredients: 700 g / 1.2 lb eggplants ((2 medium), aka aubergine); 3 tbsp olive oil; ½ tsp salt ((kosher / cooking salt, or 1/4 tsp table salt)); ½ tsp black pepper

Recipe video above. This is a recipe for how to roast eggplant in the oven so each piece is plump and juicy on the inside, and beautifully caramelised on the outside. As oposed to a mushy mess, or shrivelled up and dismal! The key is: large pieces and high oven temp.Eggplant is actually really bland when raw, but it completely transforms when roasted. You don't need anything more than salt and pepper, but I've added some suggestions! Peeling– if you’re bothered by eggplant skin (which I am not – I don’t find it at all chewy), peel “zebra stripes” down the eggplant like this. If you don’t leave at least some skin on, then the eggplant cubes are prone to collapsing and turning into mush – you need some skin to hold it together. Bitterness & salting –In the past, the standard preparation method for eggplant including salting the eggplant to remove bitterness. The eggplant of today has largely had the bitterness bred

2024-10-01·Tillagd av john smith

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Ingredienser

servering

700 g / 1.2 lb eggplants ((2 medium), aka aubergine)
3 tbsp olive oil
½ tsp salt ((kosher / cooking salt, or 1/4 tsp table salt))
½ tsp black pepper

Instruktioner

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