Roasted Eggplant
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
4 to 6 servings WHOLE Roasting whole eggplant produces a tender pulp that can be used for dips and purees. You can also roast whole eggplants on a hot grill—or, if you manage to think ahead, in the residual heat of the grill after you have cooked dinner—allowing them to char for a distinctive smoky flavor. You may also roast them over embers in the hearth. A 1-pound eggplant will yield about 1 ½ cups pulp.
Ingredients
- 1 whole eggplant
- (Garlic slivers)
- Extra-virgin olive oil, melted butter, or toasted sesame oil
- Chopped herbs, such as marjoram or basil
- 1 Lemon juice or any vinaigrette (opens in new tab)
- Plain yogurt
- Salt and black pepper
- 2 medium eggplants (about 2 pounds total), stem ends trimmed
- Olive oil
- ½ teaspoon salt
- 1 ¼ teaspoon black pepper or 1 teaspoon Baharat (opens in new tab)
- Chopped herbs such as parsley, mint, or basil
- Lemon juice or dollops of plain Greek yogurt or labneh
- 1 Raita, Tzatziki, Tahini Dressing, Zhug, Tapenade, or a tomato sauce and a grating of Parmesan (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 whole eggplant
- (Garlic slivers)
- Extra-virgin olive oil, melted butter, or toasted sesame oil
- Chopped herbs, such as marjoram or basil
- 1 Lemon juice or any vinaigrette
- Plain yogurt
- Salt and black pepper
- 2 medium eggplants (about 2 pounds total), stem ends trimmed
- Olive oil
- ½ teaspoon salt
- 1 ¼ teaspoon black pepper or 1 teaspoon Baharat
- Chopped herbs such as parsley, mint, or basil
- Lemon juice or dollops of plain Greek yogurt or labneh
- 1 Raita, Tzatziki, Tahini Dressing, Zhug, Tapenade, or a tomato sauce and a grating of Parmesan
Let's Cook
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Step 1.
Preheat the oven to 400°F. Make several slits with a knife tip in: 1 whole eggplant
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Step 2.
If desired, fill the cuts with: (Garlic slivers)
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Step 3.
Set in a baking dish. Bake until the eggplant has collapsed, 30 minutes to 1 hour, depending on size. Transfer to a colander so that any juices can drain off, then cut in half and scoop out the pulp. Leave it coarse or mash it to a puree. Use for eggplant dips, such as Baba Ghanoush, or season to taste with any of the following: Extra-virgin olive oil, melted butter, or toasted sesame oil; Chopped herbs, such as marjoram or basil; Lemon juice or any vinaigrette; Plain yogurt; Salt and black pepper
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Step 4.
HALVES OR SLICES
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Step 5.
Halved or sliced eggplant, brushed with oil, is delicious roasted and topped or seasoned with a variety of delicious ingredients. For a meaty main-course dish, you may top with Keftedes or Becker Lamb Patties. For slices, see Pasta alla Norma.
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Step 6.
Preheat the oven to 400°F. Halve lengthwise or peel and cut crosswise into ½-inch-thick slices: 2 medium eggplants (about 2 pounds total), stem ends trimmed
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Step 7.
If using eggplant halves, score the flesh in parallel diagonal lines, then make perpendicular slashes to create a diamond pattern (do not puncture the skin). Liberally brush the cut surfaces of the eggplant halves or slices with: Olive oil
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Step 8.
Dust evenly with: ½ teaspoon salt; ¼ teaspoon black pepper or 1 teaspoon Baharat
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Step 9.
Place the eggplant halves or slices cut side up on a baking sheet and roast until very tender, 20 to 25 minutes for slices and about 30 minutes for halves. For a simple side, garnish with: Chopped herbs such as parsley, mint, or basil; Lemon juice or dollops of plain Greek yogurt or labneh
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Step 10.
Or top with any of the following: Raita, Tzatziki, Tahini Dressing, Zhug, Tapenade, or a tomato sauce and a grating of Parmesan