ROASTING EGGPLANT FOR RECIPES
Preheat oven to 400 degrees
People really do become intimidated by the roasting process. I don’t know the why of it, but I do too.
I’m thinking it takes so long. Yes, but the prep work is minimal. Nobody has to stand by the oven while the veggies roast. Put them in and do something else till they’re done. And the result is always so nice!
Eggplant is easy. Wash, prick in several places around the eggplant with a long 2-tined fork, to allow for the escape of steam.
Place on a baking sheet, then bake in preheated 400 degree oven for about an hour or till eggplant is tender throughout.
The oven temperature isn’t written in stone. A temperature of 350 or 375 degrees will work as well, just a little longer.
When done, remove from oven and wait till the eggplant is cool enough to handle. Cut in half, then scrape out pulp close to the peel to get it all. If the eggplant is particularly seedy, discard some of the large pockets of seeds, keeping some as well.
Then, follow the direction of the recipe you’re adding it to regarding size of cut.
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