Eggplants are one of the world most beloved vegetables with many mouthwatering and versatile versions. The most popular and most delicious eggplant dishes call for eggplant to be paired up with olive oil, usually through deep frying. While fried eggplant tastes divine, the fact that this vegetable is a sponge for oil and likes to drink it like a fish drinks water can result in a dish that is too oily for many health-nut enthusiasts.

This dish combines the healthfulness of oven-roasting while Creating an eggplant that is crispy and “fried-like” on the outside while being creamy and soft on the inside – HEAVEN! In a few easy steps you can create a dish that will impress and delight you and any eggplant lover.

Step one: Wash eggplant and cut in half, lengthwise.

Step two: With a wooden skewer, poke a bunch of holes in the eggplant’s skin side.

Step three: With a sharp knife, cut a crisscross pattern on the eggplant’s fleshy side, halfway deep.

Step four: Sprinkle with pink himalayan sea salt to taste (you can also add ground black pepper) and drizzle each half with 1 tablespoon of olive oil, massaging the salt and oil into the skin and inside the cuts.

Step four: Place on wire rack on top of a baking dish. You do not want the eggplant to sit in it’s own juices or it will get soggy, not crispy.

Step five: Roast in a 400ºF, 200ºC oven for 30-40 minutes, until eggplant is nicely browned on top.

Step six: Drizzle with tahini sauce and serve with a salad.

This makes a wonderful light meal or combine it with a protein for a full balanced meal.


xoxo Rachel