Roasted Eggplant Halves Recipe

Learn how to prepare and roast eggplant halves for using it in stuffed eggplant recipes with my foolproof method

📝 Ingredients

• 2 globe eggplants
• 1 teaspoon kosher salt
• 2 tablespoons olive oil

👨‍🍳 Instructions

1. 1Rinse eggplant under cold water and dry with a kitchen towel or paper towels.
2. 2Cut eggplant in half lengthwise. Then using the tip of a knife, score the flesh into a diamond cross-hatch pattern going about an inch deep making sure to not pierce the skin.
3. 3Transfer the eggplant halves cut side up onto a sheet pan lined with parchment paper or aluminum foil. Season evenly with the kosher salt.
4. 4Let them sit for 30 minutes on the sheet pan.
5. 5Preheat the oven to 400 degrees F (or 200 degrees C).
6. 6Over a kitchen sink or a bowl, gently squeeze the eggplants to get the extra moisture out. Pat-dry the cut face of the eggplants using a paper towel.
7. 7Brush the halves evenly with olive oil.
8. 8Arrange eggplants face down on the baking sheet.
9. 9Bake in the preheated oven for 45-60 minutes or until the eggplant collapses and the bottom side turns golden brown. Let it cool on the counter for at least 20 minutes.
10. 10Gently turn the cut side up and use in your recipes.