Salting it to draw water out and pan-frying it before placing it in the oven prevent sogginess and concentrate its unique flavor. Eggplants are marvelous. I love their tender, creamy texture and intense flavor. I use them in several recipes, including grilled eggplant, eggplant casserole, and eggplant pizza. Roasted eggplant is especially good. It’s one of my simplest eggplant recipes and one of the best. It works well as a side dish but is substantial enough to be served as a meatless main course.
Ingredients
Instructions
Recipe Card
Eggplant: I use one large eggplant in this recipe. Kosher salt: Used to draw water out of the eggplant before baking it. Ghee: Used for pan-frying the eggplant before roasting it. Ghee is clarified butter, simmered to separate the milk solids and water from the fat. It has a high smoke point, making it ideal for high-heat cooking. To season: Black pepper and garlic powder.
Prepare the Eggplant:
Halve the eggplant lengthwise and slice a thin strip off the rounded edges to create flat eggplant halves.
Cook the Eggplant:
Preheat the oven to 450°F. Heat the ghee over medium-high heat in a large, 12-inch, oven-safe skillet. Place the two eggplant halves in the skillet, flesh side down. Transfer the skillet to the preheated oven. Roast the eggplant for 25-30 minutes until tender. Serve immediately.
Roasted turkey legs Cajun chicken Roasted pork tenderloin Roasted turkey breast Baked chicken breast Blackened chicken Bacon-wrapped chicken breast Bacon-wrapped pork tenderloin
As mentioned above, eggplant is substantial and meaty enough to be served as a main course. You can create an eggplant sandwich with almond flour bread. Condiments that go well with eggplant are sriracha mayo, tahini sauce, and tzatziki.
