Oven-Roasted Eggplant

This is taken entirely from Fine Cooking‘s recipe for Oven-Roasted Eggplant. I brushed my eggplant with an herb-infused oil, for even more flavor:

  • 2 lb. eggplant (about 2 globe or 4 Italian)
  • Kosher salt
  • 2 to 3 Tbs. extra-virgin olive oil
  • 8 fresh thyme sprigs
  • Lemon wedges or a vinaigrette for serving (optional)

“Wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making two or three long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. Press on the edges of the halves to open the cuts and sprinkle salt (1 to 1-1/2 tsp. total for all the halves) over the surface and into the cuts. Set aside, cut side up, for 30 min. Heat the oven to 400°F. Line a baking sheet with parchment.

 Over the sink, gently squeeze the eggplant to extract the salty juice and wipe them dry with a paper towel. Brush each half thoroughly with olive oil (about 1 tsp. per half for Italian eggplant, 2 tsp. per half for globe). Arrange each half, cut side down, on top of a sprig or two of thyme on the baking sheet. Roast for 1 hour. The eggplant will collapse and the bottoms will be a deep brown caramel color. Let cool considerably before handling, at least 20 min. Gently turn the cut side up. If serving as a side dish, serve with a lemon wedge for squeezing or drizzle with vinaigrette. If using in other recipes, scoop the flesh from the skin with a spoon.”

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