ROASTED EGGPLANT
Eggplant can be roasted whole or in slices, like zucchini; toss slices on a baking sheet with olive oil, salt, and pepper before roasting. The flesh can be used in recipes such as baba ghanoush and eggplant caviar.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees. Pierce the skin in several places. Roast on a baking sheet until soft, 35 to 45 minutes. Remove from oven, and let cool. Slice eggplants open, and scoop out flesh.
CHARCOAL-ROASTED EGGPLANT
Provided by Molly O'Neill
Categories dinner, main course, side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Salt the open face of each eggplant half, set them on end and allow to drain at least a half-hour. Meanwhile, make a fire in a grill. Chiffonade the lemon balm leaves by stacking them, rolling them up and slicing the roll crosswise as thinly as possible. Separate.
- Rub the salt off the eggplants and cut slits lengthwise 1/2-inch apart on the opened halves. Do not cut through. Repeat crosswise to create a grid of 1/2-inch squares.
- Press about 2 tablespoons of the lemon balm into the slits of each eggplant half and drizzle 1 or 2 tablespoons of olive oil on top. Roast until the cubes are juicy and yield under light pressure, about 30 minutes.
- Meanwhile, julienne the remaining cup of lemon balm and place in a bowl big enough to contain all the eggplants. When the eggplants are done, scoop the cubed flesh from their skins. Separate the cubes, if desired. Add the anchovies, capers, salt and pepper. Toss, chill and serve.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 13 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 22 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 1331 milligrams, Sugar 24 grams
ROASTED EGGPLANT PARMESAN
Steps:
- Line a baking sheet with a layer of paper towel or a clean kitchen towel. Trim off the top and bottom of the eggplant and slice into 2-centimeter (1-inch) thick disks. Place the slices in a single layer onto the paper towel lined baking sheet and evenly sprinkle both sides with the kosher salt.
- Allow the salted eggplant to sit for about 20 minutes. Preheat your oven to 375 degrees F (190 degrees C).
- Meanwhile, for the sauce, combine the tomatoes and their juices with the butter, halved onion and Parmesan rind, if using, in a medium saucepan. Pick the basil leaves from the stems, add the stems to the tomatoes and set the leaves aside. Place a lid on the pan so that it is a little off kilter to allow steam out and place over medium heat. Cook, stirring occasionally, for at least 30 minutes, or even longer for a more intense tomato flavor.
- Pat the eggplant dry with some paper towel or a clean kitchen towel and remove from the baking sheet. Coat the bottom of the baking sheet with the olive oil and arrange the eggplant slices in a single layer. Flip the eggplant slices over to coat both sides in oil. Season with pepper and a bit more salt (don't worry, lots of the salt that you previously put on has been wiped away so the eggplant won't taste super salty). Bake for 25 to 30 minutes, flipping halfway through, until golden brown on both sides.
- Remove the eggplant from the oven and top each with a spoon of the tomato sauce and sprinkle with the Parmigiano-Reggiano cheese. Return the eggplant to the oven and cook for another 8 to 10 minutes, or until the cheese is melted.
- To serve, spoon some sauce onto your plates and divide and stack the roasted eggplant parm on top. Tear up the fresh mozzarella and basil leaves, scatter on top and season with salt and pepper.
BASIC ROASTED EGGPLANT
Eggplant benefits from judicious use of oil and salt.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 40m
Number Of Ingredients 4
Steps:
- Preheat oven to 475 degrees. Cut eggplants into 1-inch cubes; divide between 2 rimmed baking sheets.
- Dividing evenly, drizzle with olive oil, coarse salt, and ground pepper; toss to coat. Spread in a single layer; roast, turning once, until golden and tender, 25 to 30 minutes. Cool on sheets.
Nutrition Facts : Calories 172 g, Fat 11 g, Protein 4 g
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