Makes 4 servings
INGREDIENTS
4 large globe eggplants (the big dark purple ones)
DIRECTIONS
- Preheat oven to 350o Fahrenheit. Arrange a rack in the middle of the oven, and another rack directly below it.
- Rinse eggplants in cold running water. Pat dry with kitchen towel.
-
Place eggplants directly on the middle rack. If you are worried about any dripping, you may
place tin foil on the rack below the eggplant. - Bake until incredibly tender and the skin is wrinkly, about 45 minutes to an hour.
- Using tongs, carefully remove eggplants from oven and place them on a cutting board or a cooling rack to cool.
-
When the eggplants are cool enough to handle, cut each in half. You can:
– Drizzle each half with lemon juice, olive oil, walnuts or pine nuts and/or tahini and serve
– Drizzle with melted butter, sage, and slivered almonds and serve
– Drizzle each half with maple syrup, red pepper flakes, and pecans and serve
– Drizzle each half with with hot sauce, pomegranate seeds, and fresh herbs and serve
– Scoop out eggplant flesh and add to a soup or stew
– Make baba ghanouj
NOTES
Peeled and cooled eggplant can be stored in an airtight container or a zip-top bag for up to 5 days in the refrigerator or up to 6 months in the freezer.
