Incredibly Flavorful Roasted Eggplant
User Reviews
5
-
Prep Time
40 mins
-
Cook Time
30 mins
-
Total Time
1 hr 10 mins
-
Servings
2 servings
-
Calories
192 kcal
-
Course
Side Dish
-
Cuisine
Mediterranean
Incredibly Flavorful Roasted Eggplant
Description
The recipe begins by halving the eggplant lengthwise and trimming edges to create flat halves. A crosshatch pattern is cut into the flesh to allow salt penetration and moisture release. Salting the eggplant for 30 minutes draws out water and bitterness, which is then patted dry. The eggplant halves are cooked flesh-side down in ghee over medium-high heat until browned, then seasoned with black pepper and garlic powder. Finally, the skillet is transferred to a preheated 450°F oven to roast and complete the cooking.
This method balances a slightly crisped outer texture with a soft and creamy interior. The use of ghee adds richness, while the salting step is essential to remove the eggplant's natural bitterness. The peel, though often bitter, becomes mellow after salting and roasting and does not need to be removed.
The finished eggplant can be served warm or chilled like antipasti. Leftovers keep well in the refrigerator for up to four days and reheating can be done covered in the microwave. The recipe advises against skipping the salting and pan-frying steps for best flavor and texture results.
Ingredients
- 1 eggplant Large, unpeeled, ends trimmed
- 1 teaspoon kosher salt
- 2 tablespoons ghee
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Halve the eggplant lengthwise and then slice a thin strip off the rounded edges in the same direction to create flat eggplant halves.
- Make shallow cuts in a crosshatch pattern on the flesh side. Sprinkle the eggplants with 1 teaspoon of salt and let them rest for 30 minutes. The salt will draw water out. The crosshatch pattern helps the salt penetrate the eggplant.
- After 30 minutes, the eggplant will have visible water droplets on its surface. Pat it dry using paper towels.
- Preheat the oven to 450°F.
- Heat the ghee over medium-high heat in a large, 12-inch, oven-safe skillet. I use a cast-iron skillet.
- Place the two eggplant halves in the skillet, flesh side down. Cook the eggplant for about 5 minutes until the bottom is browned. If the pan becomes too hot, reduce the heat to medium. Add more ghee if the pan becomes too dry.
- Turn the heat off. Flip the eggplant. Sprinkle it with black pepper and garlic powder.
- Transfer the skillet to the preheated oven. Roast the eggplant for 25-30 minutes until tender.
- Serve immediately.
Notes
- Salting the eggplant for 30 minutes is crucial to remove bitterness and excess moisture.
- Pan-frying the eggplant before roasting enhances browning and flavor.
- The peel does not need peeling as roasting removes its bitterness.
- Leftovers store well in an airtight container for up to four days and can be served cold or reheated covered.
- Additional salt after the initial salting is not necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 0.5eggplant | |
| Calories | 192kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Sodium | 285mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
