We’ve all been there. At home, alone, meal time. What to have? A bowl of cereal? Maybe a salad, but only if the lettuce is already washed? A bag of frozen french fries warmed to mush in the oven? What about this Roasted Eggplant dish? It is almost as easy as cereal, and so much warmer and comforting. Cereal would never give you a hug, but an eggplant would.
Here is everything you need for this dish
Look how delicious roasted eggplants look!
If you like, you can make a little sauce or pesto to serve over the eggplant, and you can put a little lettuce beside. But those are just extras, believe me, I’ve eaten these roasted eggplants unaccompanied, many a time.
A Single Lady’s Roasted Eggplant
inspired by Nigel Slater’s Real Fast Food
1 or more eggplants
pesto made of cilantro, spinach, basil, kale, or some combination
a little ground red chili
Put it together
Preheat the oven to 400 deg F. Slice the eggplant in half length-wise. Pour 1/4-1/2 inch of olive oil into the bottom of a baking dish, and insert the eggplant cut side down. Roast in the oven for about an hour, checking the eggplant after about 40 mins. The eggplant is done when it is soft to the touch and the cut side is cooked golden brown.
Remove eggplant and serve one half on a dish, perhaps with a little coarse salt or topped with some plain yogurt or a pesto made from fresh greens. Here I served it with a dollop of greek style yogurt, a kale and cilantro pesto, and a sprinkle of ground red chili pepper.
To make this pesto, I used a few fresh kale leaves from the garden, rinsed, de-stemmed and coarsely chopped; a few sprigs of cilantro from the garden, rinsed; and a few leaves of spinach, de-stemmed and rinsed. I threw it all into a blender with a splash of water, a little olive oil, and the juice of half a lemon. It’s a kale smoothie for your eggplant! You could add a clove of garlic, some sesame oil, walnuts or pine nuts, grated parmesan cheese. It’s up to you!