How To Cook Eggplants Recipe – This is a recipe for baking eggplant in the oven, so that each piece is juicy on the inside and nicely caramelized on the outside. Never suffer through a tray of mushy mess again!
The fastest way to raise (almost) any vegetable is to roast it. And eggplant is no exception! It’s nothing interesting when it’s raw – actually quite tasteless.
How To Cook Eggplants Recipe
But if you pop it well in a hot oven, it transforms completely. The moment you bite through the nicely caramelized edges and the juicy meat inside explodes in your mouth…YOUGH! Very good!
Authentic Chinese Eggplant Recipe
Today’s recipe is for baking diced eggplant. The two other common ways to bake eggplant are cut in half (like boats – here’s a recipe) or cut into rounds (see this recipe).
Take heart, you don’t need anything more than salt, pepper and olive oil to bake eggplant. Caramelizing adds to it
A common problem people run into when baking eggplant cubes is that they turn to mush before caramelizing.
The other problem some people have is that when they turn or serve the eggplant cubes, the caramelized skin falls off. This happens when:
Balsamic Grilled Eggplant
So if you’re a roasted eggplant newbie, parchment/baking paper is highly recommended – this ensures you don’t lose any of that caramelized skin! (Seriously, it will make you cry when it’s all on the pan)
Peeling – if you’re bothered by eggplant skin (which I’m not – it’s not messy at all), “Zebratripe” peel an eggplant this way. If you don’t leave at least some skin on, the eggplant cubes are prone to collapsing and turning into the mixture – you need some skin to hold it together.
Bitterness and Salt – In the past, the standard method of preparing eggplant involved salting the eggplant to remove the bitterness. Today’s eggplant has most of the bitterness, so unless you have a very old, very large one, you shouldn’t have this problem. I never have, and I only salt eggplant for specific recipes (like Greek moussaka).
However, if you can’t get your head around cooking eggplant without salting it, here’s how: Sprinkle sliced eggplant with 1 teaspoon of salt, toss, let sit in a colander for 30 minutes. Then rinse, dry thoroughly, wipe with oil and pepper (NO SALT), fry according to the recipe.
How To Roast Whole Eggplant In Oven
Choose eggplants that are firm but give a little, and feel heavy for their size (light = dry inside).
I really mean it when I say that eggplant baked with just salt and pepper is so good, you’ll be very happy just to eat it. And of course I serve that most of the time. It’s so juicy you don’t even need sauce!
Don’t run for the hills thinking about lentils – you haven’t tried MY lentil salad! It’s not your usual bland and boring lentil salad, that’s for sure!
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Easy Greek Style Eggplant Recipe
Recipe video above. This is a recipe for baking eggplant in the oven, so that each piece is juicy on the inside and nicely caramelized on the outside. As opposed to a mushy mess, or wrinkled and dull! The key is: large pieces and a high oven temperature.
Eggplant is actually really mild when raw, but completely transforms when baked. You don’t need anything more than salt and pepper, but I have a few suggestions!
Peeling – if you’re bothered by eggplant skin (which I’m not – I don’t find it messy at all), “zebra strip” peel it like this. If you don’t leave at least some skin on, the eggplant cubes are prone to collapsing and turning into the mixture – you need some skin to hold it together.
Bitterness and Salt – In the past, the standard method of preparing eggplant involved salting the eggplant to remove the bitterness. Today’s eggplant has most of the bitterness, so unless you have a very old, very large one, you shouldn’t have this problem. I never have.
How To Cook Eggplant In The Oven (easy Roasted Recipe)
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I believe you can make great meals with everyday ingredients, even if you’re short on time and cost-conscious. You just have to cook smart and be creative! This hearty eggplant casserole can easily serve as a no-entrée meat filling, and I often do.
I love eggplant. Much like Portobello mushrooms, they are wonderfully flavorful, almost “meaty.” That’s why I have several eggplant recipes on this blog. But this is definitely one of the best.
If you love eggplant, I think you’ll love this Cheesy Eggplant Casserole. The combination of deeply flavorful, roasted eggplant slices, tangy tomato sauce, and melted mozzarella combine to create a delicious pizza-like experience.
Easy Roasted Eggplant Recipe
You only need a few simple ingredients to make this delicious casserole. Exact measurements are listed on the recipe card below. Here’s an overview of what you need:
Making this eggplant casserole is easy! Scroll down to the recipe tab for detailed instructions. Here are the basic steps:
Leftovers from this casserole are great, so it’s not a bad idea to double the recipe. If you want to double them, just bake them in a 2 quart baking dish. You may need two baking sheets to bake the eggplant slices.
You can, but I think it’s unnecessary. The shell is beautiful. While some worry that the crust will taste bitter, I find that heat roasting, as we do here, takes care of that.
Greek Eggplant And Potatoes
Sure, but salt the eggplant slices first to drain the excess water, and be prepared to use a lot of oil—eggplant really soaks up oil. Personally, I find baking in the oven much easier than frying.
Yes. Japanese eggplants are small and elongated. You need a few of them to equal a large eggplant. But they can definitely work in this recipe.
This eggplant casserole makes a great side dish. But it’s so filling and substantial that I often serve it as a meatless appetizer.
If I serve it as a meal, I divide the casserole into two portions instead of four and serve them with arugula salad or steamed broccoli.
Oven Roasted Eggplant (aubergine)
Leftovers keep well for 3-4 days in the refrigerator, in a hermetically sealed container. You can heat them gently in the microwave or simply eat them cold. It’s a bit like eating cold pizza… except hot, but really good!
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A delicious, hearty eggplant casserole can easily serve as a very filling meat without an appetizer. The combination of eggplant, tomato sauce and melted cheese is wonderful.
Leftovers are really good, so it’s not a bad idea to double the recipe. If you want to double them, just bake them in a 2 quart baking dish.
The Best Middle Eastern Eggplant Recipe • Unicorns In The Kitchen
This casserole can make a great side dish. But it’s so filling and substantial that I often serve it as a meatless appetizer, in which case I divide the casserole into two portions instead of four and serve it with an arugula salad or steamed broccoli.
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Serving: 0.25 Recipe | Calories: 166 kcal | Carbohydrates: 10 g | Protein: 9 g | Fat: 10 g | Saturated fat: 4 g | Sodium: 314 mg | Fiber: 4 g | Sugar: 6 gr
Easy Greek Stuffed Eggplant (melitzanes Papoutsakia)
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb, real-foods diet and blogging about it since 2011. and earned a certificate in nutrition and healthy living from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women’s Health, Shape, and Country Living. Click to learn more about Vered Learning how to salt eggplant is a quick way to extract moisture and add flavorful depth to all your eggplant dishes. Take the bitterness out and season your eggplant from the inside out with this idiot-proof guide on how to prepare eggplant for cooking.
Affordable and delicious? Yes please! From Roasted Eggplant Slices to Crispy Roasted Eggplant, you can liven up any dish with just
