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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Oven Roasted Eggplant Recipe

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This recipe for Oven Roasted Eggplant is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.2 lb eggplants (2 medium), aka aubergine
3 tbsp olive oil
1/2 tsp salt (kosher / cooking salt, or 1/4 tsp table salt)
1/2 tsp black pepper
Directions:
Directions:
Preheat oven to 240°C / 450°F (220°C fan).
Line a tray with parchment/baking paper (optional – recommended for first timers so you don’t lose the caramelised surface).
Cut eggplant into large cubes – 3 cm / 1.2″. Place in large bowl, drizzle with oil, salt and pepper.
Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes – edges should be caramelised, soft inside, but they’re not shrivelled up and dismal.

 

 

 

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