Saturday, December 12, 2015

Baked Eggplant

2 medium eggplants 
Olive oil
Kosher salt
Garlic powder
Black pepper
Parmesan cheese
Baking sheet
Pastry brush


1. Heat the Oven: Preheat oven to 400°F.
2. Prepare the Eggplant: Cut the stem end and bottom off the eggplant, then cut it in half lengthwise. Score the flesh with a knife, cutting deep into the flesh but not through the skin. Cut diagonal lines going about an inch apart, then turn the eggplant around and cut again so you have a diamond pattern.
3. Brush with Olive Oil: Brush the eggplant flesh with a bit of olive oil and put it face-down on a baking sheet. Season with salt, pepper, garlic powder. 
4. Roast the Eggplant: Roast for 35-40 minutes, or until the back of the eggplant looks collapsed and puckered.
5. Let the Eggplant cool for 10 minutes, sprinkle with parmesan cheese, enjoy! 
 Can scoop it out of the peel use in dips, makes a great side dish, or can be eaten by itself.