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ROASTED EGGPLANT
4 to 6 servings

I. WHOLE

Roasting whole eggplant produces a tender pulp that can be used for dips and purees. You can also roast whole eggplants on a hot grill—or, if you manage to think ahead, in the residual heat of the grill after you have cooked dinner—allowing them to char for a distinctive smoky flavor. You may also roast them over embers in the hearth. A 1-pound eggplant will yield about 1 ½ cups pulp.

Preheat the oven to 400°F. Make several slits with a knife tip in:

  • 1 whole eggplant

If desired, fill the cuts with:

  • (Garlic slivers)

Set in a baking dish. Bake until the eggplant has collapsed, 30 minutes to 1 hour, depending on size. Transfer to a colander so that any juices can drain off, then cut in half and scoop out the pulp. Leave it coarse or mash it to a puree. Use for eggplant dips, such as Baba Ghanoush, or season to taste with any of the following:

  • Extra-virgin olive oil, melted butter, or toasted sesame oil
  • Chopped herbs, such as marjoram or basil
  • Lemon juice or any vinaigrette
  • Plain yogurt
  • Salt and black pepper

II. HALVES OR SLICES

Halved or sliced eggplant, brushed with oil, is delicious roasted and topped or seasoned with a variety of delicious ingredients. For a meaty main-course dish, you may top with Keftedes or Becker Lamb Patties. For slices, see Pasta alla Norma.

Preheat the oven to 400°F. Halve lengthwise or peel and cut crosswise into ½-inch-thick slices:

  • 2 medium eggplants (about 2 pounds total), stem ends trimmed

If using eggplant halves, score the flesh in parallel diagonal lines, then make perpendicular slashes to create a diamond pattern (do not puncture the skin). Liberally brush the cut surfaces of the eggplant halves or slices with:

  • Olive oil

Dust evenly with:

  • ½ teaspoon salt
  • ¼ teaspoon black pepper or 1 teaspoon Baharat

Place the eggplant halves or slices cut side up on a baking sheet and roast until very tender, 20 to 25 minutes for slices and about 30 minutes for halves. For a simple side, garnish with:

  • Chopped herbs such as parsley, mint, or basil
  • Lemon juice or dollops of plain Greek yogurt or labneh

Or top with any of the following:

Vegetables