The Raw Cooked Vegan

Wednesday, August 11, 2010

Roasted Eggplant

This recipe is absolutely the BEST way to cook eggplant. Others have told me how great it is, so it's not just me. There is no salting or draining either! I use a panini maker (George Forman Grill works well too). But if you don't have a panini maker, you can use your oven, broiler or cast iron skillet.

Use the cooked slices cut up in pasta or quinoa or rice, or make pitas with hummus and a slice of eggplant. I've also used it on flatbreads. So delicious!

Roasted Eggplant
1 firm, medium eggplant
3 TBS olive oil
2 TBS balsamic vinegar
2 garlic cloves, minced
1 tsp dried oregano

Slice eggplant thinly, just smaller than 1/4 inch. In a lidded jar, combine olive oil, vinegar, garlic and oregano. Shake well. Using a basting brush, baste marinade to cover both sides of slices.
(Notice why panini method is my choice...5 minutes and it's done)

Panini Method: Preheat panini or George Forman grill. Lay pieces on hot press and close lid. Let cook 4-5 minutes, checking doneness. Slices should be brown and soft.
Cast iron pan: Lightly oil bottom of pan with olive oil. Heat pan over med heat until pan is hot. place slices in pan, not overlapping. With a spatula, press as they cook. Turn over and continue pressing until they are soft and brown.
Broiler method: Line a shallow baking sheet with foil. Smear a light coat of olive oil on foil. Arrange slices evenly. Broil, watching carefully not to burn. Flip, broil until done.
Oven method: Same as broiler pan prep. Preheat oven to 400 degrees fahrenheit. Bake approximately 15 minutes. Turn each piece over. Bake additional 15 minutes until done.

Note: Make a little extra marinade (or double) to drizzle over cooked eggplant.

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