Roasted Eggplant for Pasta and Recipes

Name: Roasted Eggplant for Pasta and Recipes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 cups eggplant, 4-8 serving(s)
Ingredients: 2 medium sized eggplants, peeled and cut into same size cubes; 5 tablespoons olive oil; fresh ground black pepper; just under 1 tsp kosher salt plus some salt for pre-curing the eggplant; 1/2 teaspoon garlic powder

(4)

Recipe by Chef Gruyegravere

This is an easy and yummy way to roast eggplant. Sitting in salt then roasting for this amount of time gets rid of the bitterness. You can add the eggplant to pastas, soups, or just eat them right out of the oven!! You can also add a little plain yogurt to them, it's good!!!!

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READY IN: 35mins

SERVES: 4-8

YIELD: 4 cups eggplant

UNITS: US

INGREDIENTS

Nutrition

2

medium sized eggplants, peeled and cut into same size cubes
5

tablespoons olive oil
fresh ground black pepper
just under 1 tsp kosher salt plus some salt for pre-curing the eggplant
¹⁄₂

teaspoon garlic powder

DIRECTIONS

Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.

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