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Simple Roasted Eggplant

Simple Roasted Eggplant
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Rating: 0
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Sometimes the easiest recipes with the fewest ingredients are the best ones!
Servings Prep Time
2 10 minutes
Cook Time
1 hour
Servings Prep Time
2 10 minutes
Cook Time
1 hour
Simple Roasted Eggplant
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sometimes the easiest recipes with the fewest ingredients are the best ones!
Servings Prep Time
2 10 minutes
Cook Time
1 hour
Servings Prep Time
2 10 minutes
Cook Time
1 hour
Ingredients
  • 4 eggplant medium size
  • salt
  • pepper
  • 3 tbsp olive oil
  • 8 sprigs thyme
Servings:
Units:
Instructions
  1. Wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making two or three long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. Press on the edges of the halves to open the cuts and sprinkle salt (1 to 1-1/2 tsp. total for all the halves) over the surface and into the cuts. Set aside, cut side up, for 30 min. Heat the oven to 400°F. Line a baking sheet with parchment.
  2. Over the sink, gently squeeze the eggplant to extract the salty juice and wipe them dry with a paper towel. Brush each half thoroughly with olive oil (about 1 tsp. per half for Italian eggplant, 2 tsp. per half for globe). Arrange each half, cut side down, on top of a sprig or two of thyme on the baking sheet. Roast for 1 hour. The eggplant will collapse and the bottoms will be a deep brown caramel color. Let cool considerably before handling, at least 20 min.
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