Roasted Eggplant
The most common eggplant is the large, purple, oval-shaped globe eggplant, but there are plenty of other varieties to choose from. Globe eggplants range from small to large and from dark purple to the more uncommon white-and-purple striped Rosa Bianca. Smaller, thinner eggplants, usually called Asian eggplants, range in color from dark to light purple, and from short to quite long. There are many more obscure varieties, including eggplants as small as marbles and eggplants that are bright orange and red. Unless otherwise indicated, most recipes can be made with any variety. Eggplant is best when the skin is bright and shiny, the fruit is firm, and the cap and stem are fresh looking. A dull, matte skin is an indication that the eggplant is too mature or that it has been in storage too long, or both. Wash the eggplant and trim off and discard the cap and blossom end. It is not necessary to peel most eggplant because the skin is usually quite thin and tender. Many recipes ask you to salt eggplant to rid it of its bitterness, but I find that small eggplant don’t require this; nor do most large ones for that matter, as long as their seeds are small and tender. However, eggplant has a sponge-like ability to soak up a great deal of oil as it cooks. Salting eggplant before cooking will rid it of some of its internal moisture, which will help reduce the amount of oil it is able to absorb. To further lighten a dish, eggplant can be tossed with oil and baked instead of fried.
Ingredients
Preparation
Step 1
Eggplant can be roasted whole, cut in half, or cut in wedges. Large eggplant are most commonly roasted whole or in halves to make a purée. Cut the eggplant in half and with a sharp knife score the flesh in a cross-hatch pattern. Season with salt and pepper. Place the eggplant cut side down on an oiled sheet pan. Put whole eggplant directly on the oiled sheet pan. Roast at 400°F until the eggplant is soft, always testing at the stem end. Scoop out the tender flesh.
Step 2
Eggplant can also be roasted in slices or wedges to serve warm as a side dish or marinated as part of an antipasto or salad. First trim off the stem and blossom ends and then cut the eggplant lengthwise into thick wedges or crosswise into fairly thick slices (1/2 inch thick is good). When cut too thin, the wedges and slices will dry out before they have cooked through. Salt the pieces generously and let them stand for a few minutes. Meanwhile heat the oven to 400°F and oil a baking sheet or shallow pan. Lay the pieces flat on the pan and then oil the upper side. Bake for 20 to 35 minutes, depending on the size of the wedges or slices. The eggplant is done when it is soft all over and brown on the underside. If the pieces are sticking, let them cool for a few moments and they will be easier to lift. Serve right away, or dress with wine vinegar, slices of garlic, chopped herbs, extra-virgin olive oil, salt, and fresh-ground black pepper and serve at room temperature.
