Ever wonder how to prepare eggplant? It’s simple and delicious! Soon, you’ll be adding it to every meatless dish you make!
Eggplant is one of those vegetables that people often skip making at home because it seems complicated. I’ll admit, for a number of years I avoided buying eggplant. I knew I liked it, but I always felt that it was never prepared right. It was either too bitter, not cooked long enough or very labor intensive. A couple of times I forced myself to buy an eggplant, only to let it rot away in the produce bin of my refrigerator.
But, times have changed! Despite the fact that my husband isn’t the biggest eggplant fan, I still went ahead and planted one single eggplant plant in my garden. You might remember that everything in my garden died.
Everything, but one plant: the eggplant plant.
I actually thought that was kind of funny and ironic because that was the one thing my husband wasn’t so excited about.
Fast forward 4 months and the eggplant plant is now an eggplant tree and I have more eggplant that I ever imagined I would. It’s crazy how much food one little plant can produce!
After traveling to Italy, my eggplant obsession grew and now I want yours to grow too. Eggplant is really easy to prepare and can be tossed into almost any dish. I like my eggplant with a side of cheese, but it also works well with pasta, as a winter salad topper and as a sandwich stuffer.
Now that you’re thoroughly excited about eggplant, here’s the simplest way to prepare it:
- Olive Oil
- Slice your eggplant into ½ inch thick rounds and place a single layer on a baking sheet. Be mindful not to make it too thin because it will stick to the pan. Too thick and you will not be able to cook it all the way through.
- Drizzle with good quality olive oil and sprinkle with sea salt and pepper.
- Bake at 350 for 12 minutes, flip and then bake again for 12 more minutes. Remove from the oven when the eggplant is fork tender.
- Once cooked, you can add the eggplant to any dish! It can be used in eggplant parmesan, tossed in a pasta dish, or made into a sandwich.
The trick is to use smaller eggplants. The bigger they are, the more bitter they tend to be. If you only have a large eggplant, you can slice it into rounds, place in a colander and toss with sea salt. Let the eggplant rest for about an hour in your sink or over a bowl, rinse, pat it dry and then follow the steps above.
I love using eggplant as a substitute for meat because it adds depth and dimension to vegetarian dishes. Plus, it’s filling because it’s packed with fiber, and gives you a nice boost of B Vitamins.
Your turn: are you a fan of eggplant? I wish I could send you some!