Is there anything more intimidating? I supposed not. Eggplants seem to be quite a divisive fruit (yes, it’s a fruit!) and there’s not much room for nuance: you either hate it or you love it. Or maybe you’re someone like me, and everything is a different shade of gray. In that case, your views on eggplants might not be so black and white.
Never a picky eater, I used to eat breaded eggplant cutlets as a child, something my sister absolutely refused to do. Looking back now, I can only see that as a very exquisite palette for a seven year old or just someone who happened to be born with fearless tastebuds. Either way it’s a win. If you fear eggplants, I’m here to change your perspective: if a seven year old can appreciate this quirky little vegetable that’s actually a fruit, you can learn to embrace it. Being alone with an eggplant is not as bad as it sounds: you can bread it and pan fry it (too much work), you can turn it into a dip (highly suggested), or you can go the easy route and roast it. It doesn’t get easier than an easy roasted eggplant recipe. I mean, it’s in the title.
This dish was actually inspired by a delightful book I read last month. The book that turned me into a Laurie Colwin fan. I’ve since devoured another novel of hers, but I digress. Her book Home Cooking is a collection of essays that are touching, funny, and full of wonderful little tips. I don’t know why her writing is not as celebrated as it deserves to be, but part of me enjoys being part of her small fan club.
In the book, Colwin talks about a time when she lived alone in a one-room apartment and lived on eggplant. She fried it, stewed it, ate it crisp and sludgy, hot and cold. Some of these sound quite adventurous, even for me, but the thing that really sounds ludicrous out of that sentence is when she says, “it was cheap and filling(…)”
Now, the book was originally published in 1988, when eggplants were likely very cheap, because some time in 2023 I paid nearly 10 dollars for one chubby eggplant, something I apparently will never get over. I went over the receipt when it was too late to do anything about it and just accepted it, but it took me months to get over the trauma and venture putting another one in my cart. Anyway, this blog post has really taken a turn.
easy roasted eggplant
In this recipe, the eggplant is cut into big chunks and roasted until crisp on the outside and soft in the middle. Then, it’s drizzled with this very unassuming sauce I’ve been making for years and enjoy drenching in everything from fried halloumi to sweet potatoes.
Personally, I wouldn’t be opposed to doubling the recipe if you want your eggplant chunks to be extra saucy. It’s buttery, sweet, and slightly spicy. Anything that’s described in such a way is good enough for me.
The entire recipe basically consists of slicing the eggplant, seasoning, then popping it in the oven, so I guess the instructions are pretty clear so I’m gonna shut up now.
If you make this roasted eggplant, you know the drill! (let me know in the comments. I’m needy and seek constant validation xoxo)
Alone in the kitchen with an eggplant (easy roasted eggplant)
2
servings10
minutes5
minutes35
minutesIngredients
2 medium eggplants
1/4 cup olive oil
1/2 tsp smoked paprika
1 1/2 tsp sea salt
black pepper
- Sauce:
2 tbsp butter
1 tbsp hot honey
1 tbsp vinegar
fresh parsley, chopped
flaky sea salt
Directions
Preheat the oven to 430F.
Cut the eggplants into 1 inch slices.
In a small bowl, whisk together the olive oil, paprika, salt, and black pepper.
Place eggplant slices on a baking sheet lined with aluminum foil. Brush with olive oil mixture on both sides.
Bake for 35 minutes, until golden-brown and cooked through. Remove from the oven and set aside.
I like broiling for 5 minutes for extra crispiness.
Make the sauce: melt the butter in a saucepan over medium heat, stirring occasionally, just until it starts to brown. Remove from heat and add the honey and vinegar.
Transfer eggplant to a serving bowl and pour the sauce over. Garnish with fresh parsley and flaky salt. Serve.
