|Posted by William Abruzzo on February 25, 2016 at 12:05 AM|
In Recipes that Call for Fried Eggplant, Try Roasting it Instead!
Frying is a common preparation for eggplant. However, the spongy flesh of eggplant tends to absorb much of the oil during the frying process. This means that many eggplant dishes can be greasy. One solution, of course, is to dip the eggplant in a protective coating of egg and breadcrumbs. But what if your recipe doesn’t call for breading? For dishes such as caponata, ratatouille, eggplant rollitini, and spaghetti alla norma (eggplant and tomatoes), roasting is the solution. Here is how it is done.
Slice the eggplant lengthwise into½ inch thick pieces, brush them lightly with olive oil and season them with salt and black pepper. Place the eggplant on a baking tray that has also been lightly brushed with olive oil or sprayed with cooking spray. Roast the eggplant in a preheated 400 degree oven for 15 minutes and then flip the eggplant and continue roasting for another 10 to 15 minutes or until soft and golden on both sides. Then, cut the eggplant slices into cubes and add them to your ratatouille, dress them with your caponata sauce or toss them with spaghetti and diced tomatoes. You can also leave them whole and wrap them up with ricotta in the center for a delicious eggplant rollitini.
Roasting the eggplant is quick and easy, alleviates the mess and hassle of frying, and saves you a whole lot of olive oil. It is also a healthy and delicious way to cook. Roasting allows caramelization which brings out the sweetness of the eggplant and develops its wonderful flavor.