Eggplant Recipes

Oven Roasted Eggplant

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Oven Roasting Eggplant

Cut the stem end off from the eggplant.
Pierce the skin with a fork to prevent it from bursting

Coat a baking dish with cooking spray or light grease.

Brush the eggplant flesh with a light coat of olive oil and place it face down on a baking sheet or dish.

Place eggplant in the baking dish or sheet.
Place in an oven preheated to 350F. Roast for 40 to 50 minutes, turning once through cooking time.

Roast until eggplant is very tender when poked with a fork. Cooking time varies depending on the eggplant size .

Remove from the oven and allow to stand until cooled. Peel the skin from the eggplant and then slice, chop or blend for desired use.

If you're using a large round eggplant, you might want to salt it lightly before roasting. Simply sprinkle it with kosher salt and let stand for up to an hour. Then rinse off the salt, give it a firm squeeze to get rid of any excess juices, and pat dry with a paper towel.

Cutting eggplant into bit size pieces before roasting makes a good addition to sauces and stir-fries.