Roasted Eggplant for Pasta and Recipes

photo by ChefLee




- Ready In:
- 35mins
- Ingredients:
- 5
- Yields:
-
4 cups eggplant
- Serves:
- 4-8
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
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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Reviews
-
This came out SO wonderful. I used about half the oil in mine and it still was terrific. I added a ton of pepper because I love it. This is a great way to make a pasta dish healthier-- add tons of eggplant in place of some of the pasta. It was the best part of the dish. I, uh... well, I ate a whole eggplant by myself. And they're not small vegetables! Great recipe, easy, will do often!
-
Absolutely great!!!!! Curing the eggplant this way really takes the bitterness out and it imparts a wonderful flavor throughout the eggplant because some of the salt still gets into the vegetable even with rinsing. I loved the flavor of this eggplant, we just ate it right off the pan! I will definitley use this in recipes for pastas and curries. Thanks so much for posting!!!
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