35 minutes
Savor the simplicity of Mediterranean flavors with this Roasted Eggplant with Olive Oil and Parsley recipe. The eggplant transforms into a tender, caramelized delight, perfect for a light side dish or a rustic appetizer.
Italian Eggplant, sliced into planks
each
tablespoons
Flat Leaf Parsley, chopped
cups
1. Prep
Preheat your oven to 400°F (200°C). Rinse the eggplant and pat it dry. Cut the eggplant into planks, about 3/4 inch thick. Arrange the eggplant planks on a baking sheet lined with foil for easy cleanup.
2. Dress
Drizzle the eggplant generously with olive oil, ensuring both sides are well-coated. This helps in caramelizing the eggplant and stopping it from sticking. Season with salt on both sides.
3. Roast
Place the eggplant in the preheated oven and roast until the undersides are golden and caramelized, about 12-15 minutes. Flip the eggplant planks and continue to roast until the second side is equally caramelized and the eggplant is tender, approximately another 12-15 minutes.
4. Finishing Ingredients
Once the eggplant is cooked, transfer it to a serving platter. Garnish the roasted eggplant with a generous sprinkle of freshly chopped parsley. The parsley not only adds a burst of color but also a fresh, herby contrast to the rich, sweet eggplant.
Roast the eggplant at a high temperature (around 425-450°F or 220-230°C). This helps to caramelize the edges and develop deep flavors while keeping the inside creamy. If you have a convection setting on your oven, use it to promote even browning.
Opt for small to medium-sized eggplants with smooth, shiny skin and no blemishes. These are often younger and have fewer seeds, which can be bitter. Heavier eggplants tend to have more moisture, which is good for roasting.
A squeeze of fresh lemon juice or a splash of good quality balsamic vinegar just before serving can lift the dish by cutting through the richness and complementing the eggplant's natural sweetness.
Since olive oil is a prominent flavor in the dish, use the best quality extra-virgin olive oil you can find. It will make a significant difference in taste.
Before roasting, slice the eggplant and sprinkle it with salt. Let it sit for about 30 minutes to draw out any bitterness and excess moisture. After this, rinse the slices and pat them dry.
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