Ingredients
The following ingredients have 4 Servings
- 2 medium eggplants or one globe eggplant
- Olive oil
- Kosher salt
- Freshly ground black pepper
Instruction
- Heat the Oven: Preheat oven to 400°F.
- Prepare the Eggplant: Cut the stem end and bottom off the eggplant, then cut it in half lengthwise. Score the flesh with a knife, cutting deep into the flesh but not through the skin. Cut diagonal lines going about an inch apart, then turn the eggplant around and cut again so you have a diamond pattern.
- Brush with Olive Oil: Brush the eggplant flesh with a bit of olive oil and put it face-down on a baking sheet.
- Roast the Eggplant: Roast for 35-40 minutes, or until the back of the eggplant looks collapsed and puckered.
- Let the Eggplant Cool: Let the eggplant cool for 10 minutes, then season with salt and pepper. It can be scooped out of the peel for use in dips, or eaten plain with its antioxidant-rich peel and a sprinkle of lemon juice.
