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!
1. This is a very good basic recipe for roasted eggplant, and you can pretty much change the seasonings at will to match whatever you may wish to eat the eggplant with. I've tended to leave it at salt, pepper, and basil and it comes out terrific every time. 2. As other reviewers have mentioned, salting the eggplant first and then letting it sit to drain is a *must* for this recipe. Not only does it take out some of the moisture to improve the texture for roasting, but it also cuts the bitterness of the eggplant. I've tried it both ways; salting, draining, rinsing, and drying the eggplant beforehand gives a *much* tastier and better textured end product. 3. When you roast the eggplant at this temp/time, the cut surfaces get nice and crispy and the insides turn beautifully tender. If you like the crispy outer texture that roasted vegetables can sometimes get, cut the eggplant into smaller pieces (say, eighths instead of the quarters it calls for in the recipe) to maximize the surface area.
I agree this is a good base recipe. I added more olive oil, to which I stirred in a large amount of minced garlic. I also added dried basil to the salt and pepper. My husband loves eggplant and he loved this.
I sliced the eggplant diagonally and sprinkled both sides of the slices with salt and let them sweat for about 1/2 an hour. I then rinsed them and put them between paper towels. I lined a cookie sheet with foil and sprayed with Pam, placed the eggplant slices on and brushed with a mix of olive oil and crushed garlic and sprinkled with salt & pepper. I think the sweating part makes a huge difference. The outside of the eggplant was crispy and browned while the inside was tender. Very simple and healthy recipe. Will make again!
This was really tasty. I added minced garlic dried thyme and basil plus some pepper and salt to the olive oil before brushing it on. Roasting brought out the natural sweetness of the eggplant. Really delicious - my 10 month old loved it too!
This was a delicious recipe I really liked it and didn't make any changes.
This was pretty good. Nice healthy way to have eggplant. I also let the eggplant sit in salt for while I find it's the only way eggplant cooks well. I added garlic powder and some dried cilantro to them when baking and then dumped half a lemon's juice on them when I removed from oven. Yum! Thanks to whoever posted this!
Easy breezy and so delicious! I just followed the recipe and it came out just fine. I did add whole peeled garlic cloves in the pan and served this with thin spagettini, artichoke hearts and jarred roasted peppers, tossed with a tad of light olive oil. A nice healthy meal, quick, easy and tasty! One thing to remember is to bake this in glass ovenware such as pyrex, never aluminum. Also when slicing the eggplant, use only stainless steel knife. Anything metal will ruin the flavor. Bon appetit!
This is a very basic but solid recipe. Good for a night when you don't feel like putting in too much effort in the kitchen but want something healthy.
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.
