Slow Roasted Eggplant
Our go to resource when we aren’t sure how to cook a vegetable? The great, late author and Madrina-Godmother of authentic Italian cooking Marcella Hazan. Eggplant originates from ancient Southeast Asia, a nightshade plant, it is related to the potato and tomato. We slow roasted our eggplant instead for frying, to bring out the concentrated, unique flavors of this versatile summer vegetable. Serves 6
Easy Ingredients:
1 ½ pounds smaller eggplant or 1-2 large eggplants
½ cup Villa Graziella Organic extra virgin olive oil & 1 tablespoon for the pan
2 teaspoons Villa Graziella Organic Tuscan herb seasoning blend for vegetables
2 tablespoons chopped parsley
1 teaspoon freshly cracked pepper
1 teaspoon coarse sea salt, Kosher ok too
Simple Directions:
Wash & dry eggplant, trim the green end off, if smaller, slice in half lengthwise. Do not puncture the purple skin.
If larger eggplant, trim the green tops off and cut into 1 ½ disks. On each side make a crisscross incision 1 inch apart but do not cut thru.
Arrange slices on the side of a colander set over a large bowl, sprinkle with sea salt.
Let stand 30-45 minutes to “weep”.
Rinse eggplant slices and pat dry.
Preheat oven to 275°F, brush a large parchment lined baking pan or sheet with 1 tablespoon olive oil set aside.
Place slices on the baking pan, skin side down if small, crosshatched rounds if large.
Sprinkle Tuscan herb seasoning blend, a pinch of sea salt, cracked pepper, followed by ¼ cup olive oil evenly over the slices.
Place pan in the oven and bake 1 hour.
Remove from oven, pour remaining ¼ cup over eggplant, bake an additional hour or until eggplant is tender almost creamy like when tested with a fork.
Sprinkle with fresh parsley, serve & enjoy!
Inspirational recipe found here…Essentials of Classic Italian Cooking Marcella Hazan - Knopf Doubleday
To download this recipe click here
Helpful Hints:
Chop leftover eggplant, add to lightly sautéed, chopped garlic, top with fresh parsley for an easy pasta sauce.
Why salt and sweat/weep eggplant? Salting eggplant removes excess moisture including the bitter liquid. It tenderizes the eggplant, allowing the flavors and natural taste to shine!
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