Of all the ways one can cook an eggplant—grilled, fried, charred, or braised—roasting might be the simplest. Slicked with oil and simply seasoned with salt, these eggplants are baked whole on a baking sheet, turning custardy on the inside, akin to silken tofu or soft scrambled eggs. Split open like a baked potato and piled high with eggplant-parm-inspired toppings, they make for an easy weeknight dinner that’s substantial and satisfying.
If you can find flavorful fresh (not cured) chorizo, use it in place of the hot Italian sausage. You can also substitute sour cream and cilantro for the ricotta and basil.
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What you’ll need
Paring Knife
$14 At Amazon
Large Skillet
$90 At Amazon
Rimmed Baking Sheet
$28 At Amazon
Recipe information
Total Time
1 hour
Yield
4 servings
Ingredients
Preparation
Step 1
Place a rack in lower third of oven; preheat to 425°. Using the tip of a sharp paring knife, pierce skin of 4 medium Italian or globe eggplants (about 1½ lb.) in several places (this will prevent them from trapping steam and exploding when they roast). Transfer to a large rimmed baking sheet; drizzle 2 Tbsp. extra-virgin olive oil over and season generously with kosher salt and freshly ground pepper. Toss to coat evenly.
Step 2
Roast eggplants until skins are darkened in color and insides are tender (a skewer inserted close to the neck should meet with little to no resistance), 45–60 minutes.
Step 3
Meanwhile, heat 1 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook 1 medium onion, finely chopped, 2 garlic cloves, thinly slice, and 1 lb. hot Italian sausages, casings removed, stirring occasionally and breaking up sausage into small pieces with a wooden spoon, until onion is softened and translucent and sausage is cooked through, 8–10 minutes.
Step 4
Reduce heat to medium and add ⅓ cup double-concentrated tomato paste, ½ tsp. dried oregano or Italian seasoning, and ¼ cup water; cook, stirring often, until tomato paste darkens slightly, 5–7 minutes. Add ½ cup water and continue to cook, stirring often, until slightly reduced and saucy looking (similar to Bolognese). Taste sauce and season with salt and pepper if needed.
Step 5
Transfer eggplants to a platter or plates, split lengthwise with a paring knife, and open up like a book. Drizzle flesh with oil and season with salt. Spoon sauce over, then top with 4 oz. whole-milk fresh ricotta, dividing evenly. Drizzle with more oil and season with more salt and pepper. Scatter basil leaves on top.
