The more I make eggplant, the more I realize, how I like it when it is crispy or dry. I don’t enjoy wet eggplant or at least, not very much. The logical decision was to roast it, at a high temperature. All you need to do is peel it, season it and put in the oven.
Mideastern Roast Eggplant
Ingredients
1 – 2 eggplants, peeled and sliced
Mideastern Seasoning
Spray Olive Oil
Procedure
Preheat oven to 475 degrees. Place parchment paper on cookie sheet. Place eggplant slices on sheet.
Bake for about 20 minutes.
Image via Wikipedia
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Thanks! I needed that.
I have an eggplant sitting on my counter and didn’t know what to make. This is perfect!
Me too. Don’t like it, wet/soggy. So thank you for this suggestion.
And thank you for stopping by my blog and replying to my question, in my comments. It’s so sweet when other bloggers take the time, to help.
“If you read a lot, nothing is as great as you’ve imagined.
Venice is — Venice is better.”
~Fran Lebowitz
Looks delicious!
So with this you don’t do the salting beforehand – do you find you don’t need to? Does the roasting conteract the bitterness on its own?
I used to eat eggplant EVERY day! I really have to jump back on that bandwagon!