Oven Roasted Eggplant Antipasti
Eggplant is one of the most versatile vegetables, and roasted eggplant antipasti is an excellent way to bring out its rich flavors. This dish is easy to prepare and can be made in any home kitchen. Eggplant antipasti can serve as a standalone dish, a side, or a fantastic addition to sandwiches, salads, and more.
Ingredients:
- Eggplants: As many as needed
- Cooking oil: As required
- Olive oil: For added flavor
- Coarse salt: To taste
- Herbs: Thyme, oregano, or your favorites
Optional: If using unpeeled eggplants, consider peeling a few stripes lengthwise to help retain their shape while roasting.
Instructions:
- Prepare the Eggplant:
Wash and cut the eggplants into uniform sizes—slices, halves, quarters, or cubes. Consistency in size ensures even cooking.- For whole eggplants: Poke holes in the skin with a knife to prevent bursting in the oven. Whole roasted eggplants are softer and ideal for salads.
- Seasoning:
Place the eggplant pieces in a mixing bowl.- For large slices, you can season directly on parchment paper.
Add cooking oil and drizzle a bit of olive oil for flavor. Sprinkle with coarse salt, ground pepper, and herbs like thyme or oregano. Toss to coat evenly.
- For large slices, you can season directly on parchment paper.
- Bake:
Spread the eggplant pieces on a parchment-lined baking sheet. Roast in a preheated oven at 180°C (350°F) for 20–30 minutes, depending on size. Check for doneness by tasting or pressing the eggplant. It should have slightly charred edges and a tender center.- For extra caramelization, increase the oven temperature and roast for an additional 5–10 minutes, watching carefully to avoid burning.
Optional Enhancements:
- Drizzle a touch of date syrup over the eggplant before roasting for a sweet-savory twist.
- Pair with creamy cheeses or sprinkle with nuts for texture.
Storage Tips:
Let the antipasti cool before serving or storing. Transfer the roasted eggplant with its parchment paper into an airtight container and refrigerate.
- Serving options: Enjoy cold, at room temperature, or reheated slightly in the oven.
Other Vegetables for Antipasti:
- Peppers (all colors)
- Sweet potatoes
- Carrots
- Beets
- Zucchini or squash
- Onions
- Garlic
- Potatoes
- Mushrooms
Thank you for reading! Enjoy your meal!