Description
1 Ingredient - This has got to be the easiest roasted eggplant recipe on earth! Golden brown oven roasted and super simple, goes well with other vegetables and also a great side dish.
Ingredients
Scale
- 2 eggplants
- 2 tbsps. olive oil
- salt and pepper to taste
- your favorite seasoning
Instructions
- Rinse the eggplants and remove the hard bits on the edges.
- Slice lengthways and once more so you end up with regular size slices. See image.
- Sprinkle with salt and leave them for 30 minutes to drain some of the water and alleviate any taste of bitterness. Not vital but aids in a solid texture!A few minutes before the time is up heat the oven to 190 degrees C.
- After 30 minutes you will see some of the water released.
- Rinse gently and pat dry over kitchen tissue paper.
- Line a baking tray with baking paper (easier clean up!)Season with salt and pepper and any of your favorite spices.
- Drizzle a tablespoon of oil over each one and gently smooth it over so that it covers the entire eggplant, both sides.
- Bake till golden brown. Plus minus 20 minutes. Serve with fresh herbs and chimichurri sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: brunch, dinner or sides, salad lunch
- Cuisine: Italian
Nutrition
- Calories: 123
- Sugar: 8
- Sodium: 5
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 13
- Fiber: 7
- Protein: 2