Roasted eggplant is so delicious roasted in the oven with basic ingredients that I think you will be pleasantly surprised. Baked eggplant cooked in a very high oven caramelizes the sugars for some amazing flavor. This eggplant recipe is also gluten free and vegetarian/vegan.
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Roasted Eggplant Recipe
The important part in making this recipe is to not peel the eggplant and to cut the eggplant into large chunks at least 1 inch thick. This will ensure that as the pieces shrink, the skin will caramelize and the inside will remain tender and creamy. If you were to remove the skin, you would end up with a mushy mess.
1 large or 2 small eggplants
Directions: Preheat oven to 450 degrees F.
Rinse the eggplant and cut off both ends. Slice the eggplant into 1 ¼ inch thick slice rounds. Then stack 2 or 3 slices and cut into 1 inch cubes. Place the cubes in a bowl and drizzle a good tablespoon of oil over all, a sprinkle of salt and toss. Repeat 2 more times.
Pour about a tablespoon of oil into a rimmed baking sheet and spread it to coat the bottom of the pan.
Pour the eggplant on the pan and spread it out into a single layer. Roast in the oven for about 20 minutes. Then turn over the eggplant with a metal spatula trying to scrape up any crust that forms in the pan. Roast an additional 10 minutes.
When it’s done, scrape the caramelized eggplant from the bottom of the pan so the crust comes with the rest of the eggplant.
Roasted eggplant makes a great side dish to just about any meal. Enjoy!
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