Can i roast eggplants in oven

We love it with our vegan basil pesto drizzled on top! Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag peelwithzeal on Instagram so we can admire your creation! This post may include affiliate links. Please read my disclosure policy. We have been on a roasting streak in the Peel house lately. Maybe it is the colder weather. You can check out our most recent slow roasted tomatoes and our roasted garlic to see what I am talking about.

Serious goodness! And now we have moved on to eggplant. Not sure how to make eggplant quickly? Does your eggplant ever turn out rubbery? What about an odd bitter flavor? Then this eggplant recipe is for you! We struggled to make baked eggplant for years. Then I realized what I was doing wrong. I wasn't salting to draw out moisture and then when I finally learned that trick I followed conventional wisdom and did it for a full hour.

Way too long! I finally got the hang of it. While many cooking websites say that salting, or bringing the eggplant, isn't necessary because modern eggplants are less bitter I just don't agree. I find the salt improves both the flavor and texture. Plus when selecting an eggplant you never exactly how bitter it might be. Better safe than sorry! A few tips and tricks when it comes to properly baking sliced eggplant. A little pre-salt goes a long way, the thickness of the slices really matters and temperature is key.

Let's get to it! Most of us are used to Italian eggplant that is found in most supermarkets. However, smaller eggplants like the Thai and Japanese varieties are becoming more readily available, especially from your local farmer's markets. Look for eggplant with a firm, unblemished skin. The eggplant should feel heavy for its size and be free of soft spots. You can check by giving it a gentle squeeze it should feel firm, not spongy or too hard. I used to avoid eggplant.

But now it is a staple in our lives. Here are some of the ways we like to serve this recipe:. Remove from the oven and sprinkle with lemon juice. Serve hot. All Rights Reserved. Olive Oil Roasted Eggplant with Lemon.

Rating: 4. Read Reviews Add Review. Save Pin Print Share. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Full Nutrition. Reviews Read More Reviews. Rating: 4 stars. This is a great base recipe, but I did do a few things differently. I first salted each piece of eggplant, let it sit for 30 minutes, drained and then rinsed each piece with water.

This allows it to lose a lot of moisture so that the roasting gives it a very nice texture and consistency. Then I added basil, oregano and garlic powder to spice it up so that I can serve this with pasta and sauce. It is a delightful alternative to eggplant parm, and a lot healthier! Read More. Most helpful critical review rebeccal. Rating: 1 stars. I was looking for more eggplant recipes since we were getting it frequently with our farm share.

I made this recipe exactly according to the directions. The taste was bland and the texture unappealing. Roast for 1 hour. The eggplant will collapse and the bottoms will be a deep brown caramel color. Let cool considerably before handling, at least 20 min.

Gently turn the cut side up. If serving as a side dish, serve with a lemon wedge for squeezing or drizzle with vinaigrette. If using in other recipes, scoop the flesh from the skin with a spoon. Tip Salt first for less oily eggplant. Recipe Notes Edit Delete. Save to Recipe Box. Add Recipe Note. Saved Add to List Add to List. Article Tender, Silky Eggplant.

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