When in doubt, roast it out
When I saw this little eggplant at the farmers market, I couldn’t resist. I get so excited when I see something different. It’s inspiring to discover new things in there, then to go home and figure out what to do with them.
Usually, I Google said item then get to work. But, uh, these eggplant weren’t really any different than a regular eggplant, they were just a smaller variety.
And with that the excitement waned. I thought about eggplant parmesan or some Indian-inspired preparation. Those thoughts made me tired. So I resorted to a tried and true technique. Roasting!
I cranked the oven up to 425 degrees, sliced these eggplant into quarter-inch slices. Tossed them in some curry and olive oil, then stuck them in the oven.
They turned out slightly crispy on the outside and soft on the inside. Think french fry texture, but eggplant flavor. Interesting.
| Roasted Eggplant | Print |
Ingredients
- Eggplant
- tsp olive oil
- curry
- salt
- red pepper flakes
Instructions
- Slice your eggplant into quarter-inch slices. Place in a bowl. Add oil and spices to bowl and toss it all around until they are all evenly coated. Place on a bake pan in the oven for about 20 minutes.
