This is a great preparation method for cooking eggplant to subtly sweet perfection so it’s ready to be used a variety of salads, dips, or other recipes.
Pro tip: salting the eggplant before preparing it will allow more moisture to soak in, so this is a good method if the goal is a creamy roasted eggplant but not if the goal is a firm texture. To keep firmness while stored, place the eggplant rounds flat on their own surface instead of stacking them.
Whole eggplant (locally grown from a farmers market or CSA will be the least bitter and best-suited for this recipe).
Use the quantity called for in your favorite recipe using roasted eggplant.
- Preheat oven to 425 degrees.
- Place the eggplant on its side on a cutting board. Use a sharp knife to cut off the tip of the eggplant from the smaller end, taking care to remove the green cap and stem.
- Slice it into ¾”-1” discs and place them on a baking sheet lined with parchment paper or foil, or coated with non-stick spray. Drizzle the eggplant with olive oil or another type of vegetable oil. Use a pastry brush or the back of a spoon to smooth the oil over the eggplant until the flesh is lightly coated all over. Sprinkle the slices with salt and pepper.
- Place the eggplant in the oven and bake it undisturbed about 15-20 minutes, depending on your oven. Check after 15 minutes – the undersides should be browned and a bit puffy. If they are, carefully flip each piece with tongs or a fork and roast them about 5-10 minutes more until the undersides match the tops.
*Alternatively, you can do this on the grill: Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and tender when pierced with knife, about 5 to 7 minutes per side.