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The Unmanly Chef

Roasted Eggplant

This is a ridiculously easy way to eat eggplants, and very satisfying
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4
Cuisine: Middle Eastern
Ingredients Method

Ingredients
  

  • 1 Large Eggplant
  • *Ottolenghi states enough olive oil so that the eggplants no longer absorb any more olive oil.
  • For the Sauce
  • 3 Tbsp. Greek Yogurt
  • 1 Tbsp. Olive Oil
  • 1 Tbsp. Mayo
  • 1 Tbsp. Lemon Juice
  • 1 Tbsp. Thyme
  • 1 Tbsp. Paprika
  • 1 Tbsp. Salt
  • 1 Tbsp. Pepper

Method
 

  1. Cut the eggplant in half, then cut it again so you have 4 pieces with the stems still on like I have pictured above. Soak them in some salt water in a bowl. Do this for at least an hour. This will help take the bitterness out of the eggplants.
  2. Preheat your oven to 350F. Drain the water from the eggplants, place on a baking sheet and heap on the olive oil. Don't be scared, the eggplant will just drink it all up (A la Daniel Day Lewis and his famous milkshake). Roast in the oven for 30 to 45 minutes. You want the eggplant to be nice and soft, if it's still firm cook it longer.
  3. Once your eggplant is cooked all the way through, remove it from the oven. Make your sauce by mixing all the sauce ingredients together. Top your eggplants with the sauce and enjoy!