eggplant soft and delicious

Submitted by chefjennifer on 2010-08-27 10:40:45




Eggplant, peeled or unpeeled (as many as you want)
olive oil
Options: tomatoes, garlic cloves, herbs, cheese

You’re about to bake the eggplant till it gets super soft and sweet, then make a sandwich with it.

1. Heat the oven to 350. While that’s heating, slice the eggplant about 1/2″ thick and cover a plate with 3 or 4 slices. Salt them generously, then turn over and salt the other side. Put a paper towel over them. Put another layer of eggplant on top & salt both sides, continuing until all the eggplant is stacked up between paper towels. Let it sit there for about 20 minutes. [This salting thing is supposed to draw out any bitter flavor. Some people don’t do it. I don’t really think eggplant is that bitter, but I do like the way the salt draws out some of the eggplant’s moisture–helps it break down while it’s baking. So I do this step.]

2. Wipe most of the salt off and put the eggplant slices in a large baking dish or pan. Drizzle or brush with olive oil on both sides. Salt and pepper over the top. You can add tomato wedges or garlic cloves now [or any other veggies you like].

3. Bake uncovered for about 45 minutes, turning stuff over halfway through. You might need to add more oil to the eggplant to get it really soft. In the end, it should be not spongy at all, and so soft it melts.

4. Toast some bread, top with some baked veggies, add cheese if you want it, broil it to melt the cheese, and go to town. I like this one open-faced.

You could comment if you were logged in