How to Perfectly Roast Eggplant slices?!

Published by Bat-El at November 16, 2017

Ingredients

2 medium eggplants (washed and patted dry)
Pink Himalayan salt (to sprinkle)
Ground black pepper (to sprinkle)
Grapeseed oil (I put it in a spray bottle)

I've been asked so many times how to get these eggplant slices roasted evenly and perfectly every time! Learning the technique of how to roast an eggplant is very important! It impacts both the color and the texture of the final dish you going to serve. A few years back, I remember the splashes of the oil from every piece of eggplant that went into the hot skillet. So much mess! Not to mention how unhealthy it was. But that was in the past. We are all learning to get better and do better here, its never too late. Make sure to print my eggplant roasting rules! Let me show you how to do it. You'll love it. Its Easy as 1-2-3.

Instructions

TO WATCH IT ON YOUTUBE, CLICK HERE!

My Essential Rules for Perfect Baked Eggplant Slices Every Time

1) High heat- 375- 400F. I use the "roast" feature in my oven. If you don't have it use "bake" on 420-450 until golden brown.

2) Thick slices- this way they don't get dry fast. (you can also peel some of the skin before you slice it).

3) A Nice coat of oil spray- If you don't have a spray do it with a brush. But the spray Coates it evenly and you don't end up using too much oil in the end.

4) Use parchment paper on the baking sheet.

5) Flip only once- This way they don't break.

6) Once you take the slices out of the oven transfer them directly into a bowl and cover with plastic wrap for 10 minutes. Then continue with the recipe.