How to Make Eggplant Taste Delicious Every time

Dear Eggplant. Sometimes, I get sooo excited to cook you–thinking that somehow you’ve changed, but then I serve you to my family and all you do is turn out like a bitter sponge.

That’s ok, cuz I figured you out!

You guys there is a secret method to making eggplant taste delicious every time. It requires three secret methods– time, salt, and lots of fat (the truth hurts, I know), but trust me!

The truth is that eggplant needs to be treated like a chunk of roast. We all know without a lot of fat, spices, and time, it isn’t the best cut of meat. However, when you take the additional steps, it is so worth it in the end! Treat eggplant like meat because it’s the meatiest vegetable of them all! All it needs is time, salt, and fat. Allow me to explain the 3 tips below.

How to make eggplant taste delicious every time.

3 Tips When Cooking Eggplant

1.) Time: When baking the eggplant, it can take a minimum of 30 minutes before the eggplant becomes nice and tender and loses its sponge(y) texture. So no rushy rushy.

2.) Salt: It may seem excessive, but rub a generous amount of salt all over the flesh (inside and out) and set aside. What this does is it removes a lot of the bitter water locked inside. and helps the eggplant to become tender.

3.) Fat: When eggplant absorbs fat like olive oil, it also makes the flesh tender and delicious. My mouth is watering …

Now that we know the secret to cooking eggplant every time, let’s cook some eggplant!

I made a delicious Smokey Roasted Eggplant that is encrusted with lots of fragrant herbs.

This recipe pairs perfectly with my Masala-Spiced Meatballs.

Print

Smokey Roasted Eggplant

How to make eggplant taste delicious every time
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 70 minutes
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Mediterranean
Scale

Ingredients

  • 6 eggplants (small and slender)
  • a lot of salt

The Roasting Dressing

  • 1/2 cup olive oil
  • 2 cloves garlic, finely chopped
  • 1/4 tsp dried mint
  • 1/4 tsp dried oregano
  • 1 tbsp fresh cilantro, finely chopped
  • a pinch of smoked paprika
  • salt and pepper to taste
  • a generous squeeze of lemon or lime (can substitute for 1/2 tsp of vinegar)

Instructions

  1. Preheat the oven to 400 °Fahrenheit
  2. Slice the eggplants down the center creating two halves.
  3. Generously rub salt all over each eggplant and set aside for 20 minutes. This will allow all the bitter liquid to come out.
  4. Rinse the salt from the eggplant and pat dry.
  5. Slice the eggplant making a crisscross design (optional, but highly recommended).
  6. Place the eggplant on a baking pan leaving 1/2 inch of space between them (you may need 2 pans).
  7. Generously paint the herbed oil into the creases of the crisscross parts of the eggplant.
  8. Bake for 35-45 minutes depending on the strength of your oven.

Notes

Tips: Don’t forget to treat the eggplant like meat. Every 15 minutes, brush on mored herbed oil. This will definitely make the eggplant tender and delicious. 

Optional: sprinkle crumbly fetta cheese and fresh springs of cilantro. Enjoy!

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I enjoyed my eggplant with a sunny-side-up egg. It was so yum and keto-friendly!

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