Healthy and filling, roasted eggplants are the perfect addition to a nutrient-rich dinner.
To roast them in the oven, preheat it to 220 degrees, spread or pour the sliced eggplants with olive oil and place them in one layer in the baking pan.
Bake the eggplants, until they soften, averaging 18 to 20 minutes. Keep in mind that the roasting time depends on the eggplant - the larger one takes longer to roast. The best indication, that it is ready is when it softens and the peel begins to separate.
It is not necessary to season it with salt in advance if you grill it or steam it, because salting will have no effect. And when salting eggplant for frying, it is necessary to put a large amount of salt, in order to be able to taste it.
There's no need to peel the eggplant before roasting. Its skin is perfectly edible, just keep in mind that larger eggplants may be a little tough. If you roast the eggplant whole in the oven or on the grill, leave it to cool after roasting and remove the flesh. In such cases, it is best to roast it pierced with a fork. You can put baking paper under it, because liquid is released.
Unlike many vegetables, eggplant remains edible even after long cooking. If undercooked, it can be difficult to chew, while overcooked eggplant is very soft but edible. Be careful not to cook in an aluminum pan, as the eggplant will discolor.
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