Easy roasted eggplant?
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Anonymous
| I realize I've never just roasted eggplant before (strange, but ok). I want to make some as a side dish. Any simple recipes/techniques? Preferably without a ton of oil. I don't want to grill. |
Anonymous
| Throw a whoke, clean eggplant on a grill or just in the flames of a gas fire. Turn and cook until eggplant gets blistered and soft about 15 minutes |
Anonymous
| Op says no grill and the first response is grill it. I love DCUM. |
Anonymous
Right …. Sigh |
Anonymous
I am sure PP's intention was good so... |
Anonymous
| Do you have an air fryer? I love “roasting” in my air fryer. |
Anonymous
| I'd imagine simmering or baking with canned tomatoes broken up and fried onion, little black pepper. |
Anonymous
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I always get this when I see it on a restaurant’s menu and have this recipe saved to try:
https://cooking.nytimes.com/recipes/1015113-miso-glazed-eggplant |
Anonymous
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Ottolenghi’s cover recipe on his Plenty cookbook. Easy, beautiful and delicious!
https://www.thekitchn.com/plenty-cookbook-club-eggplant-with-buttermilk-sauce-22987518 |
Anonymous
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We use this recipe. Very simple, very good.
https://www.recipetineats.com/roasted-eggplant/ |
Anonymous
| Thanks- so pretty much the same as roasting any veggie. Idk why I thought I needed to drain and salt it and everything. Easy enough! |
Anonymous
| I did it today very unscientifically. I sliced it, salted it, let it sweat for 20 minutes or so. Then I rinsed it and patted dry and cut into chunks and put it on a lined baking sheet in a 400 oven for about 30 minutes. Oh! At around 20 minutes in I stirred and realized I forgot oil so I drizzled some on and stirred some more. I didn't add other seasoning because I was planning to combine it with some other veg in a sauce. But Italian seasoning would work! |
Anonymous
I would go with Japanese eggplant-they are sweeter and more tender (they are smaller) and have less seeds. You don’t have worry about tough, thick skin, either. I never peel mine. They are more expensive than your typical ones. |
Anonymous
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I just bought some Asian eggplant at the farmers market. I sliced them up, put them in salted water for 20 minutes, then stir fried them with garlic, ginger, onion and a little oil. Finished with some steamed leftover green beans and a sauce of balsamic vinegar, soy sauce and a little sugar. You could roast instead.
I recommend putting foil down for easy cleanup. |