Roasted Eggplant Boat
An easy and elegant way to prepare, present and serve eggplant. Bringing it forward to the table as just not another vegetable.
Servings: 4 servings
Calories: 31kcal
Equipment
Ingredients
- 2 each Eggplants pending on the size, per person
- 1 tbsp Olive Oil
- to taste Salt and pepper
Instructions
- Preheat the oven to 350 ℉. Cut the ends and lengthwise of the eggplant.
- If you choose to scoop the eggplant inside, score the boat's shape with a pairing knife.
- Make cross cuts on the section that needs to be scooped to ease scooping.
- Sprinkle the flesh of the eggplant with salt and rest the eggplant flesh down on a cooling rack over a baking sheet. This aids in drawing out all moisture from the eggplant.
- Lightly drizzle the eggplant with olive oil and place in the oven.
- Roast for 15 minutes or until eggplant feels soft but not mushy.
- Serve with your favorite sauce or stew.
Notes
- I have cooked eggplant without drawing out the moisture; in that case, this recipe only takes 15 minutes to complete.
- Plan ahead. Have all the ingredients for the eggplant and what you will stuff it with ready to go, so once the eggplant comes out of the oven, it can be served almost immediately.
- I like to incorporate the eggplant in whatever I am going to use to stuff it, that is why I scoop out the boat, but it is unnecessary. Although I will say, it would be great for your guests if you at least score the flesh of the eggplant because it could be a bit stringy.
Nutrition
Serving: 1each | Calories: 31kcal | Carbohydrates: 0.03g | Protein: 0.01g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 0.1mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 0.02g | Vitamin A: 0.1IU | Vitamin C: 0.01mg | Calcium: 0.1mg | Iron: 0.02mg
