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Two halves of roasted eggplant with a golden-brown, cross-hatch pattern on their flesh, placed on a baking sheet lined with parchment paper. The eggplant is cooked until soft and caramelized, with a slightly charred outer skin.
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The Best Way to Cook Eggplant

Prep Time40 minutes
WORK TIME10 minutes
Cuisine: World
Servings: 4 yields

Ingredients

  • 1 eggplant
  • 6-7 tablespoons Olive oil
  • Salt
  • ¼ onion chopped
  • 1-2 garlic cloves minced
  • ½ can 200g Crushed tomatoes/tomato sauce
  • Black pepper to taste
  • 2 oz 60g Feta cheese
  • Parmesan cheese
  • Basil for garnish

Instructions

  • DIRECTIONS
    1. Preheat oven to 400F (200C).
    2. Cut the eggplant in half lengthwise. The score each half as shown in the video. Drizzle 2-3 tablespoons of olive oil over each half. Season with salt.
    3. Bake for about 30 minutes or until golden and tender.
    4. Meanwhile make the sauce: heat 1 tablespoon of olive oil over medium heat. Add chopped onion and sauté until lightly golden, add minced garlic and cook for 1 minute. Add crushed tomatoes, season with salt and pepper to tase and cook for 3-5 minutes. Turn the heat off and set aside.
    5. Take the eggplants out of the oven, spread 3 tablespoons of tomato sauce over each half. Then sprinkle some feta cheese and grate some parmesan cheese on top.
    6. Bake for 5-10 minutes, or until the cheese is melted.
    7. Garnish with basil leaves and serve.
    baked eggplant recipe
    The best way to cook eggplant

Video