Roasted Eggplant
Good roasted eggplant shouldn't feel like eating a wet sponge. By drawing out the liquid before the heat hits it, you ensure the eggplant develops a proper crust and a silky, concentrated center.
Salt is your most important tool here.
Do not skip the salting step; it is the only way to break down the firm cellular structure before roasting.
- baking sheet
- colander
- sharp chef's knife
- parchment paper
What goes in.
- 2 largeglobe eggplants
- 1 tbspkosher salt
- 1/4 cupextra virgin olive oil
- 1 tspfreshly ground black pepper
- 1 tspdried oregano
Drawing out the bitterness and water
Salting the slices and letting them sit for 30 minutes forces the eggplant to weep, creating a denser texture that won't turn gummy in the oven.
The method.
Prepare the eggplant
Cut the eggplant into one-inch rounds or thick batons. Arrange them in a colander and sprinkle generously with the kosher salt.
Drain
Set the colander over a bowl or in the sink for 30 minutes. You will see beads of dark liquid gather on the surface. Wipe the slices thoroughly dry with a paper towel afterward.
Season
Preheat your oven to 425°F. Toss the dry eggplant pieces in a bowl with olive oil, pepper, and oregano until every surface is coated.
Roast
Spread the pieces on a parchment-lined baking sheet in a single layer. Roast for 30 to 40 minutes, turning once, until the edges are dark brown and the flesh gives way easily to a fork.
Other turns to take.
Miso Glazed
Whisk two tablespoons of white miso with a teaspoon of mirin and brush onto the eggplant during the last ten minutes of roasting.
Spiced
Toss the eggplant with a teaspoon of ground cumin and smoked paprika before oiling.
When it doesn't go to plan.
Use plenty of oil; eggplant acts like a wick and will burn if the pan is dry.
If the pieces are browning too fast but the center is still firm, tent the baking sheet with foil for the first 15 minutes.
Choose eggplants that feel heavy for their size with smooth, taut skin.
The ones that keep coming up.
Do I have to peel the eggplant?
No. The skin holds the slices together during the roasting process and provides a needed textural contrast.
Can I use less oil?
You can, but the eggplant will turn out tough and stringy. The oil is necessary to conduct heat through the flesh.
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