Task 101: Roasted Eggplant

Professional Cook Certification > Vegetables > Task 101Estimated Time: 20 mins

Tips & Related Information
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Things you will need for this task:

HD1280_Roasted_Eggplants.jpeg

Equipment

  • Paring knife

  • Baking sheet

  • Parchment paper

Ingredients

  • Eggplant

  • Salt

  • High-quality oil, such as extra-virgin olive oil

  • 3 to 4 sprigs of fresh thyme

  • Lemon (optional)

Roasted Eggplant

Instructions: Do the following activity.

Roasted eggplant is delicious and very easy to do. It’s important to salt eggplant before roasting it, which draws out some the moisture. if you don’t salt it, the eggplant will soak up too much oil.

  1. Cut the eggplant in half lengthwise.

  2. Score the inside flesh in a criss-cross pattern using the tip of a knife. Cut as close to the skin as you can without actually cutting through it.

  3. Spread the cuts open to expose more of the inside and then sprinkle the eggplant with salt, making sure the salt gets into the cuts as well. Let the eggplant sit for about 30 minutes.

  4. Meanwhile, heat the oven to 400°F (200°C).

  5. When the eggplant is ready, gently squeeze the eggplant to extract any additional water from within the eggplant. Pat the eggplant dry with paper toweling.

  6. Brush the inside of the eggplant with olive oil. Place the eggplant cut side down onto a parchment-lined baking tray. Place a few sprigs of fresh thyme under each half.

  7. Place into the oven and roast for 45 to 60 minutes. When ready, the eggplant will collapse and the flesh on the bottom will be a beautiful golden brown color. Once done, let the eggplant cool for at least 15 minutes before handling.

To serve, simply squeeze a bit of fresh lemon juice over top and enjoy.