When roasted, eggplant expresses an entirely new personality, bringing out its rich, smoky flavors and silken texture. This summertime favorite is a key element in the dish Chicken with Eggplant, Chickpeas, Pine Nuts, and Garlic-Yogurt Sauce or can be served simply with garlic-yogurt sauce, an asian dipping sauce, or hummus.
6 SERVINGS
EQUIPMENT: A large roasting pan or 2 rimmed baking sheets.
2 medium eggplants (about 1-1/2 pounds/750 g total)
3 tablespoons extra-virgin olive oil
1 teaspoon fine sea salt
Garlic-Yogurt Sauce, Asian Dipping Sauce, or Hummus
1. Evenly center two racks in the oven. Preheat the oven to 400°F (200°C).
2. Trim the ends of each eggplant but do not peel them. Cut each eggplant lengthwise in half. Cut each half into 4 lengthwise pieces, then cut each of the 8 pieces crosswise to create 2-inch (5 cm) cubes.
3. In a large bowl, toss the eggplant with the olive oil and salt until well coated. Arrange the eggplant in a single layer in the roasting pan or divide between two if using two smaller baking sheets, leaving space between each cube to make sure the eggplant roasts rather than steams. Roast until the white flesh of the eggplant is golden, 25 to 30 minutes, swapping the baking sheet from top to bottom and back to front, if necessary, for even roasting.
4. Serve immediately on its own or accompanied by garlic-yogurt sauce, an asian dipping sauce, or hummus.