Roasted Whole Eggplant Recipes
ROASTED EGGPLANT
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
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.
ROASTED WHOLE EGGPLANT
Categories Vegetable Side Low Fat Grill/Barbecue
Yield as a sidedish, serves 6.
Number Of Ingredients 7
Steps:
- Rinse the eggplant, and place on hot grill directly. Cover grill. After 7 minutes, turn the eggplant to other side and leave for another 7 minutes. Cover. Then turn to the remaining two more side, and make sure the skin gets charred. Once the skin is charred allover and the eggplant is cooked thoroughly (20 minutes of grilling on a hot grill should be more than enough to cook it very well, but individual grills may vary. Just make sure it is cooked very well, and is very soft to the touch). Peel and chop red onion into very small dice. Do the same with the tomato (you may want to blanch the tomato in hot water and peel and deseed it, but you may chop it as is.) Make very thin slices of the chili pepper, and roughly chop the cilantro. In a bowl, peel off the charred skin of the eggplant and discard. Slice off the stem and discard. Mash the rest of the eggplant with a heavy spoon. (You may discard heavy skeins of seeds if you find those unpleasant). Then mix in the chopped onion, tomato, pepper and cilantro. Add salt to taste. Drizzle the mustard oil on top, and mix well. Serve at room temperature.
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