ROASTED EGGPLANT PASTA RECIPES

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ROASTED EGGPLANT RECIPE - NYT COOKING



Roasted Eggplant Recipe - NYT Cooking image

This is the first step in most of my eggplant recipes. Large globe eggplants take from 20 to 25 minutes, depending on how plump they are. Small narrow eggplants like Japanese eggplants take about 15. The roasted eggplant is fragrant and delicate; if you need it to hold its shape in the recipe, roast for a shorter time, just until you see the skin beginning to wrinkle.

Provided by Martha Rose Shulman

Total Time 1 hours

Number Of Ingredients 2

1 eggplant
Extra-virgin olive oil

Steps:

  • Preheat the oven to 450ºF. Cut the stem and calyx off the eggplant, and cut in half lengthwise. Score large eggplants down the middle with the tip of a knife, being careful not to cut through the skin. (Japanese eggplants and other small eggplants needn’t be scored.)
  • Cover a baking sheet with foil and brush the foil with extra virgin olive oil. Place the eggplant on the foil, cut side down. Place in the oven and roast large, fat eggplants for 20 to 25 minutes (depending on the size). Roast small narrow Japanese eggplants (and other varieties) for 15 minutes, or until the skin has begun to shrivel, the edges and cut surface are browned, and the eggplant has softened but it hasn’t collapsed.
  • Remove from the oven and use a spatula to detach from the foil if the eggplant is sticking (if a thin surface of browned eggplant stays behind, don’t worry). Place the eggplant halves cut side down on a rack set over a baking sheet, or in a colander. Allow to cool and drain for 15 to 30 minutes.

Nutrition Facts : @context http//schema.org, Calories 101, UnsaturatedFatContent 3 grams, CarbohydrateContent 16 grams, FatContent 4 grams, FiberContent 8 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 6 milligrams, SugarContent 10 grams

OUR FAVORITE BABA GANOUSH (ROASTED EGGPLANT DIP)



Our Favorite Baba Ganoush (Roasted Eggplant Dip) image

Baba ganoush is best left rustic with some texture. Because of this, simply mashing and stirring with a fork is all that’s needed. You can make this in a food processor or blender. Be careful, though. It will become much smoother. This gets even better after a day or two in the refrigerator, so this is perfect for making ahead!

Provided by Adam and Joanne Gallagher

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield Makes approximately 6 servings

Number Of Ingredients 8

2 medium eggplants (about 2 pounds or 900 grams)
1/4 cup (60 ml) tahini, see our homemade tahini recipe
1/4 cup (60 ml) lemon juice
2 to 3 garlic cloves, finely minced (see note)
1/4 teaspoon ground cumin
1/4 teaspoon fine sea salt
2 tablespoons chopped fresh parsley leaves
1 teaspoon olive oil, optional

Steps:

  • Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil. Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
  • Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F, and then roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled.
  • While the eggplants roast, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.
  • Split the roasted eggplants, drain excess liquid, scrape out the flesh, and add to the tahini mixture. (Discard excess liquid and skins). Mash the roasted eggplant into the tahini mixture with a fork until somewhat smooth with some texture remaining.
  • Cool to room temperature then stir in parsley and drizzle the top with olive oil. Store in an airtight container and refrigerate up to 5 days.

Nutrition Facts : ServingSize 1/6 of the recipe, Calories 116, ProteinContent 4 g, CarbohydrateContent 14 g, FiberContent 6 g, SugarContent 7 g, FatContent 6 g, SaturatedFatContent 1 g, CholesterolContent 0 mg

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