Oven-Roasted Eggplant

Serves: 2

Time: 2 hours


2 Eggplant

Kosher salt

2 Tbl olive oil

Garlic Chives, diced (or other fresh herb)

Lemon wedges or a vinaigrette for serving (optional)


  1. Slice eggplant in half length-wise. With tip of a knife, score the flesh deeply in a diamond pattern.

  2. Heat the oven to 400F. Line a baking sheet with parchment. (or put on the grill!)

  3. Brush each half thoroughly with olive oil. Arrange each half, cut side down. Roast for 1 hour. The eggplant will collapse and the bottoms will be a deep brown caramel color. Let cool considerably before handling at least 20 min.

  4. Gently turn the cut side up. If serving as a side dish, serve with a lemon wedge for squeezing or drizzle with vinaigrette. Garnish with garlic chives.  

Based off a recipe from finecooking.com