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
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
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
I made a delicious Smokey Roasted Eggplant that is encrusted with lots of fragrant herbs.
This recipe pairs perfectly with my Masala-Spiced Meatballs.
- 6 eggplants small and slender
- a lot of salt
- 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
Preheat the oven to 400 °Fahrenheit
Slice the eggplants down the center creating two halves.
Generously rub salt all over each eggplant and set aside for 20 minutes. This will allow all the bitter liquid to come out.
Rinse the salt from the eggplant and pat dry.
Slice the eggplant making a crisscross design (optional, but highly recommended).
Place the eggplant on a baking pan leaving 1/2 inch of space between them (you may need 2 pans).
Generously paint the herbed oil into the creases of the crisscross parts of the eggplant.
Bake for 35-45 minutes depending on the strength of your oven.
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!
I enjoyed my eggplant with a sunny-side-up egg. It was so yum and keto-friendly!