No brining, no salting, no fuss.
Just tender (not chewy) and delicious eggplant.
But I dont always have the best luck cooking it at home.
Simply Recipes / Photo Illustration by Wanda Abraham / Adobe Stock
For one thing, I lack the patience for most preparations.
This helps remove some of the bitterness and prevents the eggplant from tasting chewy.
He has you cut the eggplant into thick slices, season lightly with salt, and brush with oil.
Simply Recipes / Laurel Randolph
The slices go directly into a high-heat ovenno brining or salting.
Now its my hands-down favorite way to cook eggplant.
The eggplant emerges browned and toasty on the outside and tender and custardy on the inside.
Simply Recipes / Laurel Randolph
Its not chewy, tough, or bitter.
How to Roast Eggplant the Ottolenghi Way
Youll need:
Preheat the oven to 450F.
Line 1 or 2 large baking sheets with parchment paper.
No need to peel unless you really want to.
Line them up in a single layer on the baking sheet(s).
Add the oil to a small bowl.
Youll need about 2 tablespoons per pound of eggplant.
Brush onto one side of the rounds, then flip and brush the other side.
Theyre fun to stack with slices of mozzarella and tomato and basil.
Theyre also delicious insandwiches(especially with feta cheese), chopped and added to pasta, and more.
