Would it be so wrong to create a recipe, document said recipe, enjoy the heck out of it, but not post it? Because that’s what’s happening here. I made a delicious concoction of caramelized onions and goat cheese. And I fell in love with roasting eggplant slices. But…
I just can’t post a recipe that is SO time consuming to make and only feeds the mouth of… one. And I’m not sure how I feel about the fact that I took down an entire eggplant, half a package of goat cheese, and a half of a caramelized onion on my own.
But what I am going to do? Share how to roast eggplant slices. Because after tasting the roasted eggplant there really wasn’t a need for any toppings. The roasting process rids eggplant of its infamous spongy texture and brings out an amazing flavor I never knew existed.
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Roasted Eggplant Slices
By Published: June 24, 2015
Would it be so wrong to create a recipe, document said recipe, enjoy the heck out of it, but not post it? Because that's what's …
Ingredients
- 1 eggplant washed and sliced
- 2 tablespoons extra virgin olive oil good quality
- salt to taste
Instructions
- Preheat oven to 450 degrees.
- Place eggplant slices on a parchment paper lined cookie sheet.
- Pour olive oil into a ramekin and, using a basting brush, lightly coat each eggplant slice. {eggplant absorbs oil easily, so pay extra attention to lightly coating}
- Flip eggplant slices over and lightly coat the other side.
- Sprinkle with salt, to taste.
- Bake on the middle rack for 25 to 30 minutes, flipping halfway through, until eggplant slices are golden.
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