Roasting Eggplant To Smoky Tenderness

1. 1

   Slice eggplant in half; salt each half and allow to sit for 30 minutes; wash off beads of liquid and scoop out most of the seeds; this will remove any bitter taste.

2. 2

   Preheat oven broiler to hottest setting; grease baking sheet; place each half down on baking sheet; roast for 15-30 minutes until skin is charred and halves are collapsing;

3. 3

   Remove from oven; flesh should be soft, roasted, and carmelized through; if any parts are light colored and not cooked, put back in oven for a few minutes.

4. 4

   Scoop out eggplant; there will be charred juice in bottom of bowl; let the eggplant sit for 30 minutes; taste the juice and empty if bitter; use depending on flavor you want to achieve

* Per serving · 4 servings · Values may vary.

No additional tips available.