Baked aubergines are a classic healthy dish with a very simple preparation. Many people avoid baking eggplants because they can become greasy and soggy if they don't pay due attention. Here's how to make your eggplant have a perfect texture - creamy on the inside and slightly crunchy on the outside.
- Preparation time: 40-45 minutes
- Cooking time: 20 minutes
- Total time: 60-65 minutes
Steps
Part 1 of 3: Choosing and Preparing the Eggplant
Step 1. Select a good eggplant
An eggplant, whether you choose the large or baby variety, should be firm to the touch, even when ripe. Look for a smooth-skinned, black or purplish one, free of blemishes or bruises.
Step 2. Wash the eggplant
Rinse it carefully under cold water and scrub it to remove any dirt from the skin. If desired, use a soft vegetable brush, especially if you bought your vegetable at the farmer's market where it may still have some traces of soil.
Step 3. Slice the eggplant
Place it on its side by placing it on the kitchen cutting board. With a sharp knife, prune the end where the stalk is located, being careful to remove it completely. After that, slice it however you like. Choose the one you want from the following cutting options suitable for cooking eggplant in the oven:
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Cut them lengthwise in half. It is the simplest and most unambiguous method, perfect especially for small eggplants. Each half will turn into a serving. Place the aubergines on the cutting board and carefully divide them in half, cutting them from side to side.
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Slice them into discs. This is another popular method of making baked eggplant. Eggplant discs can be cooked individually or used as a base for more complex dishes, such as stuffed aubergines. Place the aubergines on the cutting board, arranging them on one side, and slice them with a knife forming discs of uniform thickness.
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Cut it into cubes. Since the aubergines will break during cooking, cutting them into cubes will result in a soft and creamy result. To slice them this way, start by forming discs, then divide each disc into quarters.
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Part 2 of 3: Fry the Eggplant
Step 1. Sprinkle the eggplant slices with kosher salt
Arrange the aubergine slices on a baking sheet lined with absorbent paper and season the surface liberally with the salt. The salt will help drain excess liquids out, so your eggplants aren't watery or soggy when cooked. Also, the salt will prevent them from absorbing too much oil. If you are in a hurry, you can skip this step, but if you want your eggplant to have a perfect texture it will be worth the time.
Step 2. Wait thirty minutes
As the salt rests on the aubergines, you will see drops of water appear on the surface of the slices. If not, add more salt and distribute it evenly.
Step 3. Squeeze the eggplant slices to extract the liquids
Gently squeeze the eggplant slices by placing them on a bowl or sink. Then blot with absorbent paper to remove excess moisture. Be careful not to squeeze them too hard to avoid breaking them.
Part 3 of 3: Bake the Eggplant in the Oven
Step 1. Preheat the oven to 175 ° C
Step 2. Grease the eggplant slices with oil
Arrange the eggplants on a baking sheet with the cut side facing up. Sprinkle them with extra virgin olive oil or a seed oil of your choice. Use a pastry brush, or the back of a spoon, to distribute the oil evenly over the surface of the eggplant. Season them with salt and pepper to taste.
Step 3. Cook the eggplant
Place the pan in the oven and cook until you reach the perfect consistency, crunchy and golden on the outside and creamy on the inside, it will take about 20 minutes.
- If you are a cheese lover, remove the aubergines from the oven and season them with a sprinkling of Parmesan, pecorino or goat cheese. Return them to the oven and cook for another 5 minutes, or until the cheese has melted completely.
- For another variation, try the tomato and garlic eggplant. Arrange the halved tomatoes and garlic cloves on the sides of the eggplant and cook them together for 30 minutes.
Step 4. Finished
Advice
- From time to time, check the doneness of the eggplant, the time required may vary according to the size of your vegetables.
- Make sure you choose a fruit that is firm and shiny, as well as free from signs of deterioration (e.g., mushy patches or large spots).
- If your aubergines seem a little dry during cooking, sprinkle them with a few drops of water and pour a small amount into the cooking vessel. Alternatively, place a metal cup filled with water in the oven.
- If desired, cut the aubergines into cubes and add them to a roast or oven-baked recipe of your choice.
- A delicious way to enjoy baked eggplant is to make a parmigiana.
Warnings
- Remember not to touch the aubergines with your bare hands immediately after removing them from the oven, they will be hot!
- Before using them, don't forget to wash the aubergines.
