How to Roast Eggplant Slices

Bring out the flavors of eggplant through roasting.

The versatile purple eggplant belongs to the nightshade family, which also includes tomatoes, peppers and potatoes. The vegetable appears in the cuisines of countries such as Italy, China and Turkey. Eggplants have little nutritional value, according to the University of Arizona Cooperative Extension. One-half cup of the vegetable contains about 13 calories and 119 grams of potassium. Eggplants are well-known for their capacity for absorption and can take on the flavors of other foods in the same dish. When roasting eggplant, feel free to add spices such as rosemary, basil or garlic.

Things You'll Need

• Knife
• Spoon
• Cutting board
• Baking pan
• Olive oil
• Salt (optional)
• Pepper (optional)
• Spatula

Instructions

1. Preheat the oven to 450 degrees Fahrenheit.

2. Wash the eggplant in the sink by turning on the faucet and allowing cold water to run over the vegetable while you hold it in your hands. Lightly run your hand over the eggplant to remove any dirt or other unwanted substances.

3. Shake the eggplant dry. Rub a paper or cloth towel over it to absorb excess water, if desired.

4. Place the eggplant on a cutting board. Cut the eggplant into slices about 1/2-inch thick.

5. Pour olive oil onto the baking pan. Spread oil over the pan's entire surface with a spoon or paper towel so that the eggplant doesn't stick.

6. Place the eggplant slices onto the baking pan. It's okay if they overlap a little bit. Salt and pepper to taste.

7. Place the baking pan in the oven. Cook the slices for 15 minutes and then turn them over with a spatula. Cook for another 15 minutes or until tender.

References

• CBS News: The Early Show: "Rescue Chef" Goes Italian:
• Teri's Kitchen: Roasted Eggplant Slices
• The University of Arizona Cooperative Extension: The Master Gardener Journal: A Bountiful Garden: The Elegant Eggplant