Preheat oven to 350 degrees. Wash and cut baby eggplant in half. If you have really fresh eggplant from the farmer's, then there is no need to salt and press the excess liquid out of it. Arrange the eggplant on a baking sheet, cut side up. Drizzle with olive oil and sea salt. Roast until the insides of the eggplant are soft and can be pierced easily with a fork. (It took around 20 minutes for mine, but really large eggplants can take up to an hour).
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