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Roasted Eggplant

Eggplant can be roasted whole or in slices, like zucchini; toss slices on a baking sheet with olive oil, salt, and pepper before roasting. The flesh can be used in recipes such as baba ghanoush and eggplant caviar.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, October 2002

Ingredients

  • 2 medium or 3 small eggplants (about 2 pounds)

Directions

  1. Preheat oven to 400 degrees. Pierce the skin in several places. Roast on a baking sheet until soft, 35 to 45 minutes. Remove from oven, and let cool. Slice eggplants open, and scoop out flesh.

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