I love this method

Cut in half, score the cut side, salt and let sit for 30 min. Squeeze out liquid and pat dry with paper towel. Bush with olive oil. Place on parchment paper and roast at 400 degrees for an hour, cut side facing down. The texture and smoky flavor are amazing.

Serve with yogurt or labneh, pita, Tahini, roasted pine nuts, diced tomato, maybe harissa.

Anonymous wrote:Isn’t roasted eggplant a little bland? Olive oil,salt and pepper doesn’t seem like it would be enough to flavor.

Op here...I made one of the plan roasted ones posted early on in the thread - I mixed it with a other dish that was full of tomato and garlic so all together it was full of flavor. I would 100% make it that way again to toss with other veggies or salads or pasta.

My husband makes roasted eggplant regularly by wrapping it in foil and putting it directly on the burner of our electric stove at low heat and turning it every now and then until it is soft. It gets an awesome smoky flavor. It turns out like a mushy lump of eggplant though, which he then uses in one of his dishes, so it's not like chunks or slices of oven-roasted eggplant.

It's very easy. Peel, cube eggplant. You can put it on a tray alone or add with other vegetables. I add with whatever veggies I have. Yesterday, I did broccoli, cherry tomatoes, and eggplant. Put on baking tray with olive oil, salt, pepper, minced garlic or garlic salt and put in oven at a low-ish heat. When vegetables cooked to your liking, remove. I like to smash the tomatoes a bit so that the juices run. Eat.

This recipe is a favorite of ours all summer - I have Japanese eggplant in my garden and it's a great way to use it. You can sub fresh oregano for the thyme. Excellent with fresh bread to sop up the juices!

4 small Japanese eggplants
3 tablespoons extra-virgin olive oil, divided
Sea salt
Cracked black pepper
1 large, very ripe heirloom tomato
2 cloves garlic, crushed
4 sprigs of fresh thyme
2 ounces pecorino di Fossa (or Parmigiano-Reggiano), shaved or thinly sliced

Heat oven to 450 degrees. Peel the eggplant and place in a roasting pan or dish. Coat eggplant with 2 tablespoons olive oil, and season well with salt and pepper. Roast until tender and light golden brown, about 25 to 30 minutes.

While the eggplant cooks, hand-crush the tomato in a medium bowl and add garlic, ½ teaspoon salt, remaining olive oil and thyme sprigs. Stir to combine.

When eggplant is tender and light golden brown, add tomato mixture to the roasting pan, and roast for another 10 minutes.

Scatter with pecorino and roast for about 5 minutes until cheese is melted.

Transfer to a serving dish, including the pan drippings, and serve hot with fresh Italian bread.

I cube an eggplant and roast it with grape tomatoes, a roughly chopped yellow onion, and a can of garbanzo beans. Toss them all in olive oil, salt, roast at 425° for 45 minute, stirring after the first 25. Serve over Israeli couscous and sprinkle feta on top.

Leftovers can also be eaten cold the next day stuffed in a pita as a sandwich or wrap.

Isn’t roasted eggplant a little bland? Olive oil,salt and pepper doesn’t seem like it would be enough to flavor.

Put whole on a gas burner, switch sides as it blisters, open an scoop.

Add zaatar and olive oil roast 50 minutes. Then once done cooking too with Greek yogurt and feta or hummus