Rinse the eggplant. Trim off their tops and then cut the eggplant in half lengthwise. In a large, shallow bowl, toss the eggplant with 2 Tbs. of the oil and the red pepper flakes. Put the eggplant cut side up on a rimmed baking sheet and sprinkle generously with salt. Roast until the eggplant is tender when pierced with a fork and the flesh is a light golden brown, 10 to 12 minutes.
I love eggplants. Eggplants can be roasted with chopped chillies, parsley, spring onion, pereserved say bean paste to give it an Asian flavor. This roasted eggplant with peanuts and mint is great and easy.
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