Learn how to roast a whole eggplant in the oven with my foolproof method. Whether you are roast squash in oven Indian baingan bharta, Turkish karniyarik, a simple eggplant yogurt dip, or are in need of some roasted eggplant pulp to use in salads or soups, this easy and hands off cooking method will help you succeed on your first try. I recently added a Turkish eggplant dish referred to as karniyarik to my collection of Turkish recipes. While the original recipe for karniyarik is made by frying eggplants in oil in a skillet, I like the hands-off approach of baking whole eggplants in the oven instead.
Learn how to roast a whole eggplant in the oven to use in eggplant recipes like baingan bharta, Turkish Stuffed Eggplant and baba ganoush. What Type of Eggplant Should I Buy For This Method? As the TV show host Amy Thielen suggests, eggplant should be heavy for its size, firm to touch, even colored with a shiny skin, and without any bruises. Take a few moments and select eggplants that are similar in size for even roasting. With that being said, you can use this method for other kinds of eggplants like Japanese eggplants or Chinese eggplants.
Dry: Using a kitchen towel or paper towels, dry each eggplant thoroughly. You do not need to peel the skin. Heat the oven: Pre-heat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set it aside.
This is a crucial step to prevent the eggplant from exploding and creating a mess in your oven. Arrange: Place eggplants on the baking tray on a single layer and transfer them into the preheated oven. Bake in the oven: Roast until they are burst, collapsed, and softened making sure to turn them every 20 minutes. This process should take about 50-60 minutes depending on the size of your eggplants. Allow them to cool: Remove from the oven and let them cool before using in your recipe. Remove the skin and chop it up: I think this is one of my favorite ways to cook eggplant as a side dish. To do so, gently peel the skin of the whole baked aubergines, transfer the flesh onto a cutting board and give it a rough chop.
Transfer into a large bowl, drizzle with fresh lemon juice, a drizzle of olive oil, kosher salt and pepper and sprinkle it with fresh parsley. Serve it as a simple side dish with dinner recipes. What temperature to roast whole eggplants? The best temperature to roast whole eggplants is 400 degree F. The eggplant baking time depends on the size of the eggplants.
However, globe eggplants usually roast between 40-60 minutes in the oven. Do I need to salt the whole eggplants before roasting them in the oven? You do not need to salt them before roasting them in the oven. However, I recommend seasoning roasted eggplant flesh properly before using it in your recipe.
How do you know when eggplant is done cooking? You will know that the eggplant is done cooking when it starts to lose its perfect round shape, starts to collapse onto itself, is soft to the touch, and is charred on the outside. Do you need to peel eggplant before roasting? You do not need to peel eggplant before roasting it.
Do you eat eggplant skin and seed? Roasted eggplant skin is edible and if some of the remains of the charred skin gets into your recipe it only makes it better by carrying over some of the delicious smoky flavor. However, if you want you can remove the larger seeds before using it in your recipe. Do you recommend roasting whole eggplants in the oven for making baba ganoush? You can use this method for making baba ghanoush.
However, if you are after the delicate smoky flavor of burnt eggplant that this Middle Eastern dip is known for, I recommend cooking eggplants on the gas stove on an open flame instead. Ground Beef Stuffed Eggplants, Baba Ganoush, or Baingan Bharta. Rinse and dry: Wash eggplants under cold running water. Dry with a paper towel or a clean kitchen towel. There is no need to peel the eggplants for this method. Arrange: Place eggplants on the sheet pan on a single layer and transfer them into the preheated oven. The timing might change based on the size of the eggplant.