Roasting Whole Eggplant
A properly roasted eggplant should collapse under its own weight. When done right, the flesh loses its spongy bite and gains a creamy, spreadable consistency that carries smoke and seasoning well.
Size dictates the timing
Select eggplants that are firm and heavy for their size; avoid those with soft spots or wrinkled skin. If your eggplants vary significantly in size, roast them on separate trays so you can pull the smaller ones out early.
- baking sheet
- parchment paper
- fork
- colander
What goes in.
- 2medium globe eggplants
- 1 tbspneutral oil (grapeseed or avocado)
Piercing the skin
Do not skip stabbing the eggplant with a fork at least ten times. Without these vents, the moisture trapped inside will turn to steam and the eggplant will explode inside your oven.
The method.
Preheat and prepare
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper to catch the juices.
Vent the skin
Prick the eggplant all over with a fork. Rub the skin lightly with oil.
Roast
Place the eggplants on the sheet. Roast for 40 to 45 minutes, turning them halfway through. You will know they are done when the skin is charred and shriveled, and the center feels completely hollow and soft when pressed with tongs.
Drain and scoop
Let them sit until cool enough to handle. Slice open lengthwise and set in a colander for 10 minutes to allow the bitter, dark liquid to drain out before scraping the flesh away from the skin.
Other turns to take.
Charred flavor
If you have a gas stove, hold the eggplant over the open flame with tongs until the skin blackens and blisters before finishing it in the oven.
When it doesn't go to plan.
Do not peel the eggplant before roasting; the skin provides the structural integrity needed for the flesh to steam in its own juices.
If the eggplant is not collapsing, it is not done; pull it out only when it looks flat and deflated.
The dark, brown liquid that drains from the roasted eggplant is bitter—always discard it.
The ones that keep coming up.
Should I salt the eggplant before roasting?
No. When roasting whole, the skin prevents you from drawing out moisture effectively. Drain the liquid after roasting instead.
Can I roast these on a grill?
Yes. Place the whole eggplants directly over medium-high heat, turning frequently until the skin is charred and the inside is soft.
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