Baked Eggplant Recipe
I often get asked how to roast eggplant, which is a great versatile vegetable you can do a lot with. It used to be customary to fry it, which tastes great but it soaks up so much oil.
A few years ago I started baking eggplant. Not everyone agrees with this technique. Some people don’t understand how baking can compete with frying, which is a mistake! The oven does wonders for the eggplant, you can’t even tell it wasn’t fried with regards to flavor, and needless to say, it’s much less oily.
1 big elongated eggplant
Crushed black pepper
1. Preheat an oven to 180°C.
2. Slice the eggplant into 3 mm slices. Another option is to cut the eggplant lengthwise into long, thin slices using a mandolin
3. Line a baking tray with greased parchment paper, arrange the eggplant slices, leave for a few seconds and then flip them.
*2. Bake for 30-40 minutes at 180°C or until the eggplant slices soften.
Good to know…
Freezer-friendly. You can also make these a day or two in advance and keep in the fridge. You can experiment with different types of eggplant to see which you prefer.