I love me some roasted eggplant. It’s my go-to thing for when my family is eating meat, or just to have on hand for adding to salads to make them more delicious and special.
The easiest way I’ve found to cook eggplant is to slice it thin-ish, lay it out on a parchment-lined baking sheet, spray with spray oil, sprinkle with salt, flip over, do the same, and then roast at any old temperature (really—I just bung it in the oven with whatever else is cooking, it’s very forgiving) until soft and a little golden. Flip it halfway through if you like.
It may seem weird to hear me talk about using spray oil—it’s weird for me to hear me talk about it—but after experimenting with lots and lots of eggplant-roasting methods, I realized that this is really the best and easiest way to evenly coat your eggplant with oil.
It may make you feel a little better to use canola or olive oil spray rather than Pam which can seems ambiguous in terms of being something that’s ok to consume.
Are you dying to know what’s in the taped-up aluminum foil box? I know you are. That, my friend, is the work of sous chef Sid. We discovered these gorgeous tomatoes called flavor bombs which—contrary to what the color, flavor and name would lead you to believe—are not actually genetically modified.
Sid thought they would best be presented like so:
And then insisted we tape the box back up. Thanks for the help little guy.
