how to cook eggplant in oven
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In a large bowl, dissolve the salt in about 1/2 cup warm water. Leaving it on while cooking makes it easier to handle. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Toss the eggplant pieces with your hands so they are coated with oil. I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. Best of all, you don’t even need to peel the eggplant! Baked eggplant is a great way to cook the large fruit. This website uses cookies to improve your experience while you navigate through the website. Oven roasted eggplant cubes are going to be your new favorite side dish, they are so good! I’m Candice & welcome to The Edgy Veg! This category only includes cookies that ensures basic functionalities and security features of the website. This recipe uses simple ingredients that turn a tough vegetable into a creamy, flavourful, roasted side dish. *, © 2020 The Edgy Veg | Privacy Policy | Contact Us. Cut the eggplant into cubes about 1-inch in size each. I hope you enjoy this tasty vegan recipe! I would love to see easy and delicious: cauliflower steaks, grilled portobello mushroom steaks, grilled zucchini. This recipe uses simple ingredients that turn a tough vegetable into a creamy, flavourful, roasted side dish. Put in the oven and bake for 35 minutes, or until the eggplant is browned and soft. In an electric skillet, heat 1/2 in. Dip eggplant in eggs, then bread crumb mixture. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. It truly helps me & I really appreciate any support! You may need to work in batches, depending on oven space and access to baking sheets. Bleh I’m so tired of that. Bake until the underside has browned nicely, 10 to 15 minutes. Young eggplant and some varieties have a thin skin that holds a lot of the nutritious value, so it can remain and be eaten as is. It can be just as meltingly tender as fried eggplant but without the hassle, grease, and calories of frying. You are going to want to press firmly to ensure you get all the moisture. You don't need to peel the eggplant! This eggplant was amazing!!! To serve, these can be drizzled with delicious tahini dressing and sprinkle with parsley as a side, smeared on hot bread as a snack or appetizer, used to make Norma pasta, or turned in a sabich sandwich or placed on tahini toast. Put the eggplant cubes in a bowl and drizzle with olive oil. Turn all the pieces over and bake until that side is browned; about 10 more minutes. Freeze for up to 10 months. Preheat the oven to 425F and line a baking sheet with parchment paper. Once the salt is fully dissolved, add 4 to 6 cups of cool water, mixing well. I actually have a portabello steak recipe in my cookbook! More about me >>. The slices are then lightly coated with oil so they get nicely browned while baking. Toss the eggplant cubes with olive oil and bake in pre-heated 425F oven for 35 minutes or until totally soft and browned. Toss the eggplant pieces with your hands so they are coated with oil. Just wash the eggplant, cut off the stem, then cut the eggplant into cubes. You don't need to peel the eggplant! On rack over a lipped baking sheet, lay out the eggplant and generously sprinkle with salt and let them sit for a min of 30 mins. They are so filling too, I love roasted eggplant! Turn all the pieces over and brush or spray the other side. NOTE: don't worry about over-salting as this isn't for seasoning, just to help release that bitter liquid. Spread 2 rounded tablespoons filling over each eggplant slice. When done right, eggplant has a rich but mild flavour with a soft, creamy texture. This was a bit lengthy but so worth it! Replace the salt with a seasoned salt blend or Creole seasoning. They keep well for several days in a refrigerator, and since they are yummy cold, you don’t even need to reheat them – just munch away! Remove the garlic and brush the eggplant with the oil. Preheat the oven to 425F and line a baking sheet with parchment paper. THANKS for all your videos and all that you do! In this super easy recipe, eggplant is cut into cubes, tossed in olive oil and roasted to perfection in the oven – so yummy! Using the method I outline below, you will reduce the bitterness that sometimes comes from poorly prepared eggplant dishes, enhance the flavour, and reduce the need to fry the eggplant. My sister doesn’t like eggplant at all but loved this one ❤️ Thanks so much to Candice for her amazing recipes!!! Sometimes, making a delicious and healthy vegetable side dish can be so simple and fresh, made using only 5 accessible ingredients. Roast in the oven for 40 to 60 minutes, until they are golden brown and crispy on the outside and soft on the inside. Let sit for about 30 minutes. For garlic flavor, use garlic-infused olive oil or sauté a halved clove of garlic in the 2 tablespoons of olive oil until aromatic. Cut the eggplant into cubes about 1-inch in size each. This website uses cookies to improve your experience. If you are a vegan, vegetarian or are just looking to incorporate more healthy plant-based recipes into your diet, this oven roasted eggplant is a perfect hearty meal for you! Check out how to make spicy garlic eggplant slices – yum! It works like a sponge to soak up the flavours you add to it. Set aside. For thick-skinned eggplant, or if it's a personal preference, you can remove the peel. But opting out of some of these cookies may affect your browsing experience. The baked eggplant can be used in dishes like eggplant Parmesan and Turkish roasted eggplant salad. Set a plate or pot lid that is slightly smaller than the top of the bowl over the eggplant to keep the pieces submerged. Get daily tips and expert advice to help you take your cooking skills to the next level. Remove roasted eggplant from the oven and sprinkle with salt, pepper and spices to taste. The eggplant peel does not have to be removed. Use the baked eggplant in a recipe or serve alone sprinkled with salt, drizzled with balsamic vinegar, or topped with chopped tomatoes and/or basil. Save my name, email, and website in this browser for the next time I comment. To freeze whole cooked eggplant slices, arrange them in freezer bags or containers, separated by sheets of wax paper. This, in turn, helps the eggplant retain its shape instead of collapsing into a mushy mess.
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