Roasted or Grilled Eggplant and Variations
Roasting and grilling eggplant are two of the simplest, most delicious ways to cook it. Once you’ve cooked your eggplant, you can use it for so many different things – check out the variations below.
- 1 large eggplant*
- 1 tablespoon olive oil (or use a neutral oil)
- 2 pinches salt
Preheat oven to 400 or prepare grill.
Cut eggplant into slices or chunks (see variations below to help choose). Drizzle oil over and toss to coat as evenly as possible. It’s okay if some spots suck in more oil than others. Add salt and toss to distribute.
Arrange eggplant pieces on baking sheet or on grill. Bake or grill until eggplant is tender inside, about 20-30 minutes (although that will depend on the size and shape of your pieces, so check them).
Roasted Eggplant with Herb Sauce: Cut eggplant in slices or chunks to roast. Once out of the oven, lay eggplant on a plate and top with pesto or salsa verde (see herb recipes for details).
Roasted Eggplant, Mozzarella, and Basil Rolls: For this elegant appetizer, cut eggplant into long, flat, 1/3″ thick slices. Once roasted, place a chunk of mozzarella cheese and a large basil leaf on the slice. Roll up and secure with a toothpick.
*Eggplant can be grown in your garden.