This is both a simple recipe, and one of our favorites, so we make it often. We love it in this form, or as an ingredient that we add to other dishes. Some of the other eggplant recipes will be in future blogs, but, for today, we’ll stick with the basics for making roasted eggplant.
The simplified procedure without the detailed steps follows at the end of this post.
The illustrated directions are a good reference for the first time the recipe is made, as I tried to cover the common questions I usually get after giving people the simplified recipe! You know the saying, modernized, of course: One picture is worth saving me 1000 texts to clarify the procedure.
Ingredients:
3 or 4 eggplants (see tips below for help on selecting them)
Olive oil – enough to brush on each slice on both sides
Dried oregano
Salt
Procedure:
Preheat the oven to 395º.
Cut off the ends of the eggplant.
Wash the skin of the eggplants well, but don’t peel them.
Slice each eggplant into thick circle slices – usually about 7 slices for each eggplant.
The important part is to keep the slices a UNIFORM thickness so that they will cook at the same rate. It doesn’t matter if some of the slices are smaller circles as long as they are close to the same thickness. Slices that are 1 ½ inches thick work well.
Using your hands, or a pastry brush, rub or brush each slice with olive oil on one side, and then put the slice on a cookie sheet with the oil side down. Rub or brush the top of the slice with olive oil. The olive oil will disappear immediately, but it will be there in taste when it is eaten. Don’t skimp on the olive oil; it just won’t be the same! But, at the same time, don’t DIP the pieces into the olive oil, or you will be adding a WHOLE LOT more than you would by using your hands or brushing the oil onto each slice. Eggplant is a true sponge with oil!
Once all of the eggplant is sliced and brushed with oil on both sides, sprinkle the whole pan of slices with dried oregano and salt, to taste.
This closeup shows about how much oregano I add to the top of each slice. Salt is to taste.
Use two cookie sheets, if needed, to keep the eggplant in a single layer.
Cut the smaller end pieces into four pieces to fit them in between the larger slices to help fit them on one sheet, as illustrated in this photo below.
The eggplant shrinks considerably, so after a while the pan won’t be so crowded.
Put the cookie sheet on the middle shelf of the oven. Cook for 30 minutes at 395º. OVEN TEMPERATURE NOTE: I have tried this recipe using many different oven temperatures, but this one seems to work the best, as it makes the eggplant a perfect golden brown without burning the olive oil or making the skin bitter.
Take the pan out. The tops will not be a good indicator for when to flip the eggplant. Use a thin spatula to carefully flip over one slice to see if it is golden brown. If the color of that slice is golden, turn over each slice. Put the cookie sheet back in the oven, and cook for another 20 minutes, or until the eggplant is golden brown on each side. (If using two cookie sheets, rotate them on the two oven shelves when the slices are flipped to help the two pans cook more evenly.)
The time will vary according to the amount of moisture in your eggplant, the thickness of the slices, and the amount of eggplant.
To get the full concentrated flavor, cook until the eggplant and the skin look like the photo below.
Once they are done, take the pan out of the oven and place it on a cooling rack.
Leave the eggplant on the pan until cool to firm up the slices. This will help them release from the pan much easier.
The eggplant is ready to eat, as is, or add them to any favorite eggplant dishes. I will post some of our favorite eggplant recipes in other posts.
One quick favorite recipe: When taking a roadtrip, we prefer to pack our own lunch. We place cold slices of eggplant onto sturdy, toasted bread and top with red roasted peppers, fresh mozzarella, and fresh basil and olive oil, or pesto (MY favorite). My husband likes his cold eggplant sandwich with mayonnaise, Parmesan or fresh mozzarella, and tomato slices.
Tips for selecting the freshest and less bitter or seedy eggplants:
- A longer shape is better than a wider shape and will usually have less seeds.
- If the skin is pressed slightly, it will plump back up if it is fresh.
- An eggplant that is heavy for its size has more moisture and is fresher.
- Look for shiny skin with no bruises or brown marks. Dull skin means it is older.
- Eggplant that has wrinkles or shriveled tops is older and usually will be bitter.
Roasted Eggplant
Ingredients:
3 or 4 eggplants (see tips below for help on selecting them)
Olive oil – enough to brush on each slice on both sides
Dried oregano
Salt
Procedure:
1. Preheat the oven to 395º. Cut off the ends of 3 or 4 eggplants.
2. Wash the skin of the eggplants well, but don’t peel them.
3. Slice each eggplant into thick circle slices – usually about 7 slices for each eggplant.
4. Brush each slice with olive oil on one side, and then put the slice on a cookie sheet with the oil side down. Brush or rub the top of the slice with olive oil.
5. Once all of the eggplant is sliced and brushed with oil on both sides, sprinkle the whole pan of slices with dried oregano and salt, to taste. Use two cookie sheets, if needed, to keep the eggplant in a single layer.
6. Put the cookie sheet on the middle shelf of the oven. Cook for 30 minutes at 395º.
7. Take the pan out, and use a thin spatula to carefully flip over one slice to see if it is golden brown. If the color is golden, turn over each slice. Put the cookie sheet back in the oven, and cook for another 20 minutes, or until the eggplant is golden brown on each side.
8. Once the eggplant is cooked, place the cookie sheet on a cooling rack and cool thoroughly to let the eggplant firm up and to make it release from the pan easier
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