Eggplant is in season and it’s been spotted at the farmers markets! Roasted eggplant is a versatile and delicious addition to any meal. Add them to a salad, use them in eggplant parmesan, or eat them with your favorite dip as a healthy alternative to chips.
- 1 eggplant
- 2 tbsp olive oil
- Black pepper
Cut off ends of eggplant and slice into ⅓ inch rounds. Place a wire rack on a baking sheet. Lay the eggplant on the rack. Liberally sprinkle each side of the eggplant slices with salt and let the eggplant sit for 15 minutes to draw out excess water. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Rinse the eggplant under cool water and pat dry with a towel. Arrange the eggplant in a single layer on the parchment-lined baking sheet. Brush both sides lightly with olive oil and sprinkle with black pepper (do not add more salt). Roast the eggplant in the oven for 10 minutes. Flip and roast for an additional 10 minutes.