Easy Roasted Eggplant is a delicious, vegan, Middle Eastern/Israeli dish. The eggplant can oven-roasted or roasted directly on an open flame.
Easy Oven-Roasted Eggplant is a favorite dish to be eaten any time. While some people wrap potatoes in aluminum foil and place them in an oven or toss them into a fire, one can also wrap eggplant in aluminum foil and place it on an open flame on your stove. That’s how Israelis do it in their homes.
Then, they will cut it open, drizzle or pour tehini on top and eat it right out of the skin…or even with the skin, which – after it has blackened – is soft and delicious when eaten together with the cooked meat of the eggplant.
When roasted eggplant is served on a dish, it may be topped with diced tomatoes or herbs.
Eggplants can be roasted in several simple ways:
1) Roast over an open flame: Poke a fork or a knife into the eggplant in several places to allow air to escape. Then, place the eggplant over a burner with open flame on your stove (cover around the burner with aluminum foil first to protect it from the eggplant, which will leak as it cooks). Some people first wrap the eggplant in aluminum foil before placing on the flame, so whichever way works for you. Turn or reposition the eggplant every 5- 10 minutes as the part over the flame has blackened and has shriveled a bit, until the entire eggplant has blackened shriveled somewhat. This is the best way to prepare it (over an open flame), because of the smokey flavor it gives.
2) Roast over an electric stove: The same as the process above, but use a grill pan over the burner.
3) Roast in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper. Place in a oven on a high temperature (400°F – you can use a higher temperature, but check more often) and turn the eggplant every 10-15 minutes or so until the entire eggplant has blackened shriveled somewhat.
4) Broil in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper. Place in a oven on broil and turn the eggplant every few minutes or so until the entire eggplant has blackened shriveled somewhat.
They are ready when you can easily slide a fork or knife through the skin and meat of the eggplant.
The skin becomes so soft that, if you want, you can eat it.
However many people just slice it open, sprinkle with salt and/or pepper, and eat it right out of the skin.
Or you can peel off the skin or scoop out the inside and place on a plate or use it to make eggplant salad, such as these: Easy Baba Ganoush and Easy Israeli Eggplant Salad.
General information regarding cooking:
The following information may not particularly pertain to this recipe but rather answers general useful questions related to cooking.
What are the different oils used in cooking?
“High-heat” oils have neutral flavors and have been processed in order to handle high temperatures and are good for sautéing, searing, and frying. These include canola oil, vegetable oil, avocado oil, and grapeseed oil, each with its own “best for” with chefs.
Some oils have their own flavor and are good for sautéing and roasting and add a little extra to the dish. These include extra virgin olive oil, coconut oil, and peanut oil. Extra virgin olive oil works well with roasting or sautéing, but not for deep frying.
Coconut oil is good in dishes where a slightly coconut flavor enhances the dish, and peanut oil is good for deep frying and will add a subtle nutty taste and smell. Many Asian dishes call for peanut oil in the ingredients.
Then there are oils that are not used with heat but rather for dressing up foods, such as sesame oil, flaxseed oil, and walnut oil, among others.
What does it mean when recipes say “to taste” about an ingredient?
When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking though).
The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it. Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.
Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.
What does it mean when a recipe says that an ingredient is “optional”?
If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor related (i.e., salty, sweet, spicy, etc.), appearance related (garnish), or even something like nuts or chocolate chips in baking.
What does “savory” mean?
“Savory” refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.
What cooking measurement expressions mean:
Drop – ¹/₆₄ teaspoon (or less—it’s however a literal drop comes out)
Smidgen – ¹/₃₂ teaspoon
Pinch – ¹⁄₁₆ teaspoon (what you can grab between your finger and thumb)
Dash – ⅛ teaspoon (what comes out when you shake out of a shaker or bottle)
Tad – ¼ teaspoon
Dollop—a glob on a spoon (like with mayonnaise or ice cream)
Scant—a scant cup is almost a cup, just below the line.
Heaping—above the line of the spoon (teaspoon, tablespoon)*
Some useful cooking terms:
Sauté: Cooking quickly in a small amount of oil or fat in a frying pan on a relatively high heat that causes a slight browning of the food on the outside.
Sear: Browning the outside of meat at a high temperature.
Sweat: Cooking vegetables (often onions) in a little oil or fat on a low heat until they become soft and translucent (no browning).
Simmer: Heating liquid to just below the boiling point (has slow bubbles).
Boil: Cooking food submerged in water hot enough to have rapid, rolling bubbles.
Poach: Cooking in a liquid, or partially submerged, on low heat.
Roast: Cooking with consistent dry heat in an enclosed space, over 400 degrees Fahrenheit.
Bake: Cooking with dry heat in an enclosed space, under 400 degrees Fahrenheit.
Broil: Cooking with intense heat from above.
Grill: Cooking with heat from below, typically over a flame or coals.
Braise: Cooking already-seared meat in a small amount of liquid in a covered pot.
Blanch: Quickly submerging food into boiling water and then immediately into ice water to stop the cooking.
Steam: Cooking with vapor from hot simmering water from below.
Shred: Creating long, thin strips (not necessarily uniform) of vegetables, like in coleslaw.
Grate: Scraping food against a surface with rough, tiny holes that break it down into very small, fine pieces.
Zest: The scrapings of the colorful outer skin of a citrus fruit.
Mince: Cutting into the smallest pieces possible.
Dice: Cutting into small cubes.
Chop: Cutting into small (bite-size) pieces.
Julienne: Cutting into long, thin strips (like matchsticks).
Glaze: a thin liquid with high-sugar or high-fat coating applied to food or baked goods that gives a shiny look and adds flavor.
Fold in: To gently combine a light ingredient into a heavier one.
Al dente: Cooking rice or pasta to the point before it gets soft (is slightly firm).
Emulsify: Forcing two liquids together that don’t normally combine (like oil and vinegar) into a smooth sauce or dressing.
Deglaze: Adding a liquid to a hot pan after searing meat to loosen the browned bits (called fond) that got stuck.
Slurry: A mixture of liquid and dry starch, such as cornstarch or potato starch, into a paste that is used to thicken sauces and soups. One can use flour to make a slurry as well.
Roux: (pronounced “roo”) is acooked mixture of fat and flour.
Everyday pantry essentials (suggested)
As I learned to prepare more and more recipes, I also learned which basics and seasonings are good to have on hand to have the ability to make a dish on short notice and not have to run out to the store or borrow from a neighbor.
While I will admit that I am not always prepared when one of my kids asks for eggplant parmesan or lasagna at the drop of a hat (which they have done), I dislike having to postpone making something just because the ingredients needed to make a reasonable meal were not readily available.
So, I maintain a selection of what I consider “pantry essentials” in my refrigerator and on my shelves at all times.
Initially, many of the herbs and spices were useful to me only on occasion (having been purchased for a particular recipe), and I usually just had them around as leftovers. However, as I began to cook more of a variety, I was really glad to have them (hey, look, I already have that!). And that is how my list began.
While, of course, most of the essentials will not be needed just for any one recipe, at least some of them are needed for most recipes, and you would be surprised how many recipes can be made just with this list. So, if you keep whatever you use regularly on hand, it can really save you time and effort.
Everyone has their favorite recipes, preferred seasonings, and just whatever they like to use to cook. Your own list should certainly reflect your own cooking tastes and style.
Just to give you an idea, the list below is a comprehensive list of what I normally keep on hand (this does not necessarily include what I keep for baking, and there may be some overlap between the two lists as some items are used for both, such as brown sugar), and, of course, it reflects the meals and desserts that I like to make for my own family and guests.
Utensils:
- Measuring cups for liquid
- Measuring cups for solids (flour, sugar, etc.)
- Measuring spoons
- Mixing bowls
- Kitchen scale
NOTE: When using measuring cups and spoons, make sure that the measurements are comparable to one another (example: that 4 tablespoons equals 1/4 of your measuring cup). You’d be surprised to know that not all measuring cups are the same, and this can throw your measurements off.
Seasoning and flavoring:
- salt (my recipes use regular table salt)
- ground black or white pepper
- granulated garlic or garlic powder (I prefer granulated)
- onion powder
- sweet paprika and/or sweet pepper flakes (paprika is ground dried red pepper, pepper flakes are crushed dried red pepper)
- hot paprika, hot pepper flakes, or cayenne pepper (moderately spicy dried ground chili pepper) for those occasional spicy dishes
- ground turmeric
- ground cumin
- ground cinnamon
- ground ginger
- ground nutmeg
- ground cloves (for pumpkin flavors)
- sugar (granulated)
- brown sugar
- chicken consommé powder / beef bouillon powder (regular or vegetarian)
- onion soup mix
- onion flakes (substitute for fresh onion—3 tablespoons for 1 medium onion).
- various herbs
- additional spices to adapt taste to preference
Misc:
- oil / margarine / butter / cooking spray
- coconut cream as a dairy-free cream substitute
- flavorless milk substitute as a dairy-free milk alternative
- cornstarch as a thickening agent
- flour
- baking powder
- baking soda
- bread crumbs or cornflake crumbs (you can make these with your blender or food processor) for coating
- condiments, such as ketchup, mustard, barbecue sauce
- tomato sauce/tomato paste/canned tomatoes—diced or crushed/pasta sauce
- soy sauce
- ready-made pie crusts and dough (to just add filling)
We always have eggs in the fridge and onions, rice, and potatoes on our shelves, as well as pasta.
In addition, having some fresh vegetables in the fridge, such as carrots, celery, tomatoes, bell peppers (various colors), etc., can be very useful when putting together a quick but delicious meal.
It is also a good idea to have some ground meat or chicken (breast, ground, or in parts) in the freezer for anyone who likes meat dishes in a snap.
Weather can have an effect on some of the spices and on the chicken consommé powder, so I keep as many of the seasonings in the refrigerator or freezer as I can, and I keep everything tightly closed in containers (you will be surprised to know just how determined moths are at getting into sealed bags and how hot red pepper powder can attract little black bugs—YUCK!).
Therefore, store your items well.
Why are these pantry essentials beneficial to have on hand?
Personally, having the above ingredients in my kitchen is very advantageous, as I make a variety of dishes and use most of the items on the list regularly enough to warrant storing them. However, I do not store items for dishes that I make seasonally or only on rare occasions or those that spoil easily.
Whether or not it is workable for you depends on your cooking style, the space you have to store, and whether or not you mind running out to the store as needed. Of course, the more you cook and the more varied your recipes, the more you will use and the more you will need.
A little about eggplants
The eggplant is native to India and Asia, where it can be found growing wild, and it is believed that eggplants were brought to Europe sometime during the 7th or 8th century.
Australians and Americans call the vegetable eggplant, while in England it is called an aubergine, from the French word for this vegetable.
Because of its meaty texture, eggplant is used instead of meat in some vegetarian versions of meat recipes.
While there are a variety of types of eggplants, the one for this recipe is the large, egg-shaped (or teardrop-shaped), blackish-purple one with the meaty inside.
Eggplants have health benefits, as they contain antioxidants like vitamins A and C, which help protect your cells against damage, and are low in calories.
About cooking eggplant
Eggplants can be roasted, baked, steamed, deep-fried, or sautéed.
Before cooking an eggplant, cut off the top part where the green is (called a calyx). The bottom tip should also be removed, but this is not imperative. The skin is perfectly fine to eat, but it must be cooked well. Otherwise it may come out chewy.
This recipe can use either peeled eggplants or eggplants with the skin (having the skin on will not ruin the recipe).
Eggplant is naturally a little bitter. If you find that to be the case, you can draw out the bitterness by sprinkling it with salt and letting it sit awhile. If you are using slices or pieces, slightly salt after cutting. I have personally never found this to be a problem when cooking with eggplants
Using salt before cooking can help prevent the eggplant from absorbing too much oil and becoming greasy if using oil with the eggplant recipe (I normally just pat the pieces with a paper towel if need be).
If you do use salt, MAKE SURE to rinse it off before cooking the eggplant, or the salt will become a part of your dish!
Personally, I have never salted my eggplants before using them (and I have used eggplants in two countries) and have never had any problem with bitterness, but if you have any concern, please do.
If a recipe calls for frying, but you prefer not to do so because of the calories the oil will add to the recipe, you can spray with cooking oil and bake instead.
Easy Roasted Eggplant
Delicious roasted eggplant , dairy-free and vegan. Just add tahini or spices.
Ingredients
- 2 medium eggplants
- 1/2 cup tehini
Instructions
- Cut off the calyx (green top) of the eggplant.
- Roast the eggplants (*See notes)
- Cut open the eggplant.
- Pour or drizzle tehini over the roasted eggplant.
- Serve alone, with diced tomatoes, with fresh herbs, etc.
Notes
* You can do this in several simple ways:
1) Roast over an open flame: Poke a fork or a knife into the eggplant in several places to allow air to escape. Then, place the eggplant over a burner with open flame on your stove (cover around the burner with aluminum foil first to protect it from the eggplant, which will leak as it cooks). Turn or reposition the eggplant every 5- 10 minutes as the part over the flame has blackened and has shriveled a bit, until the entire eggplant has blackened shriveled somewhat. This is the best way to prepare it (over an open flame), because of the smokey flavor it gives.
2) Roast over an electric stove: The same as the process above, but use a grill pan over the burner.
3) Roast in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper. Place in a oven on a high temperature (400°F - you can use a higher temperature, but check more often) and turn the eggplant every 10-15 minutes or so until the entire eggplant has blackened shriveled somewhat.
4) Broil in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper. Place in a oven on broil and turn the eggplant every few minutes or so until the entire eggplant has blackened shriveled somewhat.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 277Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 13mgCarbohydrates: 31gFiber: 8gSugar: 9gProtein: 8g