Roasted Eggplant Recipes

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ROASTED EGGPLANT WITH GARLIC AND HERBS



Roasted Eggplant with Garlic and Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings (3 cups)

Number Of Ingredients 8

2 large eggplants (3 pounds), unpeeled, cut into 1 1/2-inch chunks
2 tablespoons kosher salt
1/2 medium shallot
1 clove garlic
1/2 cup flat-leaf parsley, packed
2 tablespoons full flavored walnut oil
1/4 cup extra-virgin olive oil, plus as needed
1/2 teaspoon freshly ground pepper

Steps:

  • Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
  • Preheat oven to 425 degrees F.
  • Put a baking sheet in the oven to heat for 10 minutes.
  • Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
  • Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.

ROASTED EGGPLANT



Roasted Eggplant image

This is the first step in most of my eggplant recipes. Large globe eggplants take from 20 to 25 minutes, depending on how plump they are. Small narrow eggplants like Japanese eggplants take about 15. The roasted eggplant is fragrant and delicate; if you need it to hold its shape in the recipe, roast for a shorter time, just until you see the skin beginning to wrinkle.

Provided by Martha Rose Shulman

Time 1h

Number Of Ingredients 2

1 eggplant
Extra-virgin olive oil

Steps:

  • Preheat the oven to 450ºF. Cut the stem and calyx off the eggplant, and cut in half lengthwise. Score large eggplants down the middle with the tip of a knife, being careful not to cut through the skin. (Japanese eggplants and other small eggplants needn't be scored.)
  • Cover a baking sheet with foil and brush the foil with extra virgin olive oil. Place the eggplant on the foil, cut side down. Place in the oven and roast large, fat eggplants for 20 to 25 minutes (depending on the size). Roast small narrow Japanese eggplants (and other varieties) for 15 minutes, or until the skin has begun to shrivel, the edges and cut surface are browned, and the eggplant has softened but it hasn't collapsed.
  • Remove from the oven and use a spatula to detach from the foil if the eggplant is sticking (if a thin surface of browned eggplant stays behind, don't worry). Place the eggplant halves cut side down on a rack set over a baking sheet, or in a colander. Allow to cool and drain for 15 to 30 minutes.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 10 grams

ROASTED EGGPLANT



Roasted Eggplant image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 1

2 medium or 3 small eggplants (about 2 pounds)

Steps:

  • 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.

OLIVE OIL ROASTED EGGPLANT WITH LEMON



Olive Oil Roasted Eggplant with Lemon image

Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish.

Provided by Sandra

Categories     Side Dish     Vegetables     Eggplant

Time 40m

Yield 4

Number Of Ingredients 4

1 large eggplant
3 tablespoons extra virgin olive oil
salt and pepper to taste
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
  • Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
  • Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.

Nutrition Facts : Calories 120.5 calories, Carbohydrate 7.2 g, Fat 10.3 g, Fiber 3.9 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 2.4 mg, Sugar 2.8 g

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