Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, roasted eggplant. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Your roasted eggplant slices are ready to eat plain or use in a recipe. You want them golden and soft. Use the roasted eggplant cubes in salads, as a stand-in for home fries, or as a simple side all on their own.
Roasted eggplant is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Roasted eggplant is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook roasted eggplant using 5 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Roasted eggplant:
- Prepare Eggplants
- Prepare Olive oil
- Get Salt
- Make ready Pepper
- Prepare Paprika
Today I'm sharing an easy roasted eggplant recipe with you. This recipe uses simple ingredients that turn a tough vegetable into a creamy, flavourful, roasted side dish. It is a healthy, simple way to serve eggplant as a side to any meal. When the roasted eggplant is ready, remove from oven (there should not be too much excess oil, but if you like, you can carefully place the eggplant slices on a try lined with paper towel to drain.) Roasted Eggplant Recipe.
Instructions to make Roasted eggplant:
- Dice eggplants into cubes and place into a coriander. Sprinkle with salt and rest for 30 minutes.
- Preheat oven to 425 degrees.
- Drizzle olive oil over eggplant and sprinkle with salt, pepper and paprika. Toss to make sure eggplant is coated completely.
- Toast until eggplant is just fork tender, about 25 min.
- Serve with greek yogurt.
I usually amuse myself as I prepare so much of my eggplant for the freezer to enjoy the next winter. As I wrap a pan of my eggplant lasagna, then take another pan of this roasted eggplant from the oven to cool, I start thinking of myself like a squirrel storing away food for winter. When you roast the eggplant at this temp/time, the cut surfaces get nice and crispy and the insides turn beautifully tender. If you like the crispy outer texture that roasted vegetables can sometimes get, cut the eggplant into smaller pieces (say, eighths instead of the quarters it calls for in the recipe) to maximize the surface area. Baking a whole eggplant is something of a culinary metamorphosis.
So that’s going to wrap this up for this special food roasted eggplant recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
