Roasted Eggplant

started by salting the eggplant for an hour to pull out water. With a 1/4 cup of salt I pulled out about a half cup from one large eggplant. Removing the water gives the eggplant a smoother texture and darker flavor because it caramelizes easier worthless moisture.


One eggplant sliced lengthwise into wedges
1/4 cup salt
4 cloves garlic – sliced
4 sprigs fresh oregano leaves
Evoo + s + p as needed

1. cover cut eggplant with salt and let sit at room temperature for an hour on a colander. Wipe off the remaining salt with towel and remove any excess water
2. seasoned with sliced garlic, evoo, fresh oregano, salt and pepper and marinated overnight
3. roast the sliced eggplant on a sheet tray at 425 for 20 minutes

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