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Roasted eggplant
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Prep Time:
40 minutes
40 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
100 minutes
100 minutes
Delicious roasted eggplants paired perfectly with savory lamb.
Ingredients:
- 4 medium eggplants
- Salt, for degorging
- 160mls (2/3 cup) virgin olive oil
Instructions:
- Halve the eggplants and lightly salt the cut side of each. Place them cut-side down in a colander for 30 minutes to allow them to drain. Rinse thoroughly under cold water and gently pat dry with paper towels.
- Heat your oven to 200°C.
- Arrange the eggplants cut-side up in a roasting pan. Drizzle with olive oil and roast in a preheated oven for 1 hour, basting occasionally, until tender when pierced with a skewer. Let them rest for 5 minutes, then cut each in half lengthways before serving.
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