30 Eggplant Recipes: Roasted Eggplant
Servings: 6 - 8 people
- 2 medium eggplants
- 1 tablespoon extra virgin olive oil
- ⅓ teaspoon salt
- ¼ teaspoon black pepper
For the seasoning
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or other vinegar
- 1 clove garlic minced
- ¼ cup parsley finely chopped
- ¼ teaspoons dried oregano
- ⅛ teaspoon red pepper flakes
- ¼ teaspoon salt
- Preheat oven to 430°F or 220°C. Line a baking sheet with parchment paper.Wash and dry 2 medium eggplants, remove the stems, and cut them into ⅓ inch (1 cm) discs.
- Arrange the discs on the baking sheet, brush them with 1 tablespoon extra virgin olive oil, and season with ⅓ teaspoon salt and ¼ teaspoon black pepper.
- Roast 20 minutes, turn and roast 10 more minutes, then transfer onto a serving platter. Eggplant discs should be golden, slightly browned, and tender, but not dry.
- Drizzle with seasoning while they are still hot. Ideally set aside 15 minutes before serving, to allow the condiment to infuse the eggplants.
Nutrition information is for one serving of roasted eggplants out of six servings.
MAKE AHEAD & STORAGE
Make ahead: this is a good recipe to make ahead because you can serve the eggplants at room temperature. So go ahead, and make them up to 6 hours before serving time.
Refrigerator: keep leftovers in an airtight container or on the serving platter covered in plastic wrap for 3 days. Take them out of the fridge 15 minutes before eating.
Freezer: let them cool down completely then arrange the slices on a platter without overlapping. Freeze, then after a couple of hours, you can transfer the frozen eggplant slices into a freezing bag.
Alternatively, you can arrange the slices in a freezing bag, on top of each other, but with a piece of parchment paper in between them.
