Oven-roasted eggplant

Ingredients 1. 700g/ 1.2 lb eggplants

2. 3 tbsp olive oil

3. 1/2 tsp salt (kosher)

4. 1/2 tsp black pepper


Methods: 1. preheat oven to 240°C / 450°F (220°C fan).

2. Line a tray with parchment/baking paper (optional - recommended for first-timers so you don't lose the caramelized surface).

3. Cut eggplant into large cubes - 3 cm / 1.2". Place in a large bowl, drizzle with oil, salt, and pepper.

4. Toss well, spread on a tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelized, soft inside, but they're not shriveled up and dismal.

5. Transfer to a serving plate. Delicious served plain but see below for some finishing options.


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