How To Roast Whole Eggplant In Oven
User Reviews
5
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Prep Time
5 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
3 servings
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Calories
1 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
How To Roast Whole Eggplant In Oven
Description
How To Roast Whole Eggplant In Oven shows how to transform whole globe eggplants into tender, roasted vegetables ready for use in various recipes. Poking holes in the skin before roasting is essential to prevent the eggplants from exploding in the oven. Baking them at 400 degrees Fahrenheit for around an hour and turning them every 20 minutes ensures they cook evenly and the flesh becomes soft and collapsed. The skin does not need to be peeled before roasting as it separates easily after cooking.
The roasting imparts a slight smoky flavor while making the flesh silky and easy to scoop out for dips like baba ganoush or as a roasted vegetable side. Eggplants vary in size, so checking their softness near the end of cooking helps achieve desired doneness. This method works well for other varieties of eggplants but smaller ones will roast faster and should be monitored closely.
After roasting and cooling, the eggplants can be refrigerated in airtight containers for up to two days, though freezing whole roasted eggplants is not recommended. If freezing is needed, peel them first and store in a sealed container for best results. Selecting eggplants of similar size aids even roasting.
Ingredients
- 3 Whole globe eggplant
Instructions
- Heat the oven: Pre-heat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set it aside.
- Rinse and dry: Wash eggplants under cold running water. Dry with a paper towel or a clean kitchen towel. There is no need to peel the eggplants for this method.
- Poke Holes: Using a fork or tip of a sharp knife, poke 7-10 ¾-inch holes throughout each eggplant. This is a crucial step to prevent the eggplant from exploding and creating a mess in your oven.
- Arrange: Place eggplants on the sheet pan on a single layer and transfer them into the preheated oven.
- Bake in the oven: Roast until they are burst, collapsed, and softened making sure to turn them every 20 minutes. This process should take about 50-60 minutes depending on the size of your eggplants.
- Allow them to cool: Remove from the oven and let them cool before using in your recipe.
Notes
- Select eggplants of similar size for uniform roasting times.
- Turn the eggplants every 20 minutes during roasting for even cooking.
- Smaller eggplants roast faster; monitor them closely to avoid overcooking.
- Store roasted eggplants in an airtight container in the refrigerator for up to 2 days.
- To freeze, peel the roasted eggplant first before storing in an airtight container; freezing whole roasted eggplants is not advised.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 1 kcal
% Daily Value*
| Calories | 1kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 1mg | 0% |
| Potassium | 2mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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