Here is my foolproof method for roasting eggplant in the oven. Whether you stuff them or use their flesh in recipes, this easy method is worth checking out.
Rinse the eggplants, dry them with paper towels, and cut each in half lengthwise. Score with a sharp knife so that you create a diamond crosshatch pattern.
Place the eggplant halves onto a lined sheet pan cut side facing up. Season them with a single layer of kosher salt to draw out excess moisture.
After 30 minutes, Gently squeeze the extra moisture from the eggplant halves over a sink or large bowl.
Place the eggplant halves on a baking tray and pat dry each half using a paper towel.
Brush eggplant halves lightly with olive oil and place on baking sheet, cut surfaces facing down. Bake for 45-60 minutes or until golden brown.
Be sure to check out the blog post for easy stuffing ideas, party ready dips & salads along with helpful tips, and storage instructions.
Also Try Whole Roasted Eggplants
New to roasting eggplant? If so, try my foolproof whole roasted eggplant recipe for an even easier way of cooking eggplants in the oven.
Also Try Baked Eggplant Slices
Here is yet another roasted eggplant recipe, but this time it is coated with crispy panko for that addictive crunch.