Roasting Eggplant

When possible, try roasting veggies in the morning hours, allowing for a cooler kitchen at dinner time. Here are some basic tips for roasting eggplant:

Roast at 400 degrees F

Whole: cut slits in skin with knife. Place in roasting pan and roast for 45-60 minutes, until eggplant begins to collapse. Cool and scoop out insides. Good in baba ganoush.

Halved: cut eggplants in half. Place cut side down in roasting pan or on baking sheet. Roast for 20-30 minutes, until eggplant begins to collapse. Cool and scoop out insides. Good for Greek Boats.

Cubed: cut eggplant into 1-2 inch cubes. Place in zip lock bag with a small amount of olive, grape seed or canola oil. Toss to coat. Pour into roasting pan. Roast 15-25 minutes, until soft and color deepens. Good with pasta or rice.