Just 5 minutes of prep for tender, roasted eggplant.
There are so many delicious ways to enjoy eggplant.
Its spongy and porous texture absorbs marinades, sauces, and seasonings extremely well.
Simply Recipes / Frank Tiu
And once cooked, it becomes soft and tender.
and make excellent starters for simple weeknight dinners.
Italian eggplants look very similar to globe eggplants, they are slightly smaller and typically less bitter.
Simply Recipes / Frank Tiu
They make an easy substitute.
In general, eggplants that are thicker and rounder are better for these roasting methods.
Chinese or Japanese eggplants are much thinner and lend themselves better for stir fries and sautes likethis one.
Simply Recipes / Frank Tiu
Were looking for quick prep and throw-it-in-the-oven jot down of methods.
Its often recommended to salt eggplant before cooking to draw out excess water.
Luckily,we can skip salting beforehand and still get tender eggplant.
Simply Recipes / Frank Tiu
Its all about the roasting method and when you salt the eggplant.
Roasted eggplant cubes can be stored in the fridge for 3 to 4 days.
They will lose their crispy outside and be softer, but still delicious.
Simply Recipes / Frank Tiu
They can be reheated for stir-fries or enjoyed at room temperature in salads or bowls.
We do not recommend freezing eggplant.
Depending on the size and variety of your eggplant, you may need to adjust the cook time slightly.
Simply Recipes / Frank Tiu
Line a baking sheet with parchment paper.
Trim off both ends of the eggplant to remove the stem and bottom circle of peel.
Cut it in half lengthwise.
Simply Recipes / Frank Tiu
Add 1 tablespoon of olive oil to a small bowl.
Use a pastry brush to brush it onto the cut sides of the eggplant and into the cuts.
The eggplant will absorb the oil rather quickly, just do your best.
Simply Recipes / Frank Tiu
Do not season it with salt yet or too much water will release in the oven.
Place the eggplant halves cut side down on the prepared baking sheet.
Flip the eggplant so the skin side is down and season it with salt and pepper.
Simply Recipes / Frank Tiu
Serve as-is or by scooping out the flesh.
We dont recommend eating the skin as it has a tendency to be tough and bitter.
Preheat the oven to 425F.
Simply Recipes / Frank Tiu
Line a large baking sheet with parchment paper.
Trim off both ends of the eggplant to remove the stem and bottom circle of peel.
Roughly peel the eggplant using a vegetable peeler.
Simply Recipes / Frank Tiu
Cut the eggplant into 1-inch thick slices.
Then take each slice and cut them into strips and then cubes, making 1-inch cubes.
In a medium bowl, add the eggplant and drizzle the olive oil over top, immediately tossing.
Simply Recipes / Frank Tiu
Season with salt and pepper.
Spread out the cubes on the prepared baking sheet.
Remove from the oven and serve immediately, adding more salt and pepper to taste.
Simply Recipes / Frank Tiu
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Simply Recipes / Frank Tiu
Simply Recipes / Frank Tiu
Simply Recipes / Frank Tiu
Simply Recipes / Frank Tiu
