So simple, so delicious – Maya and I made this for dinner last night.
When you start with a lovely, fresh vegetable, you don’t need to do much to bring out the best flavor, and this is a perfect example. Roasting the eggplant brings out its sweetness and tenderness and salt, pepper and a bit of butter make it crazy delicious.
4 small eggplants, halved, with the stem end removed
2 Tbsp olive oil
1/2 tsp kosher salt (I’m guessing here – I really just used a good pinch.)
1/4 tsp fresh ground black pepper
Heat oven to 400. Pour the olive oil into the center of a baking pan and slide the eggplants around cut side down to get olive oil all over them. Flip them back over and sprinkle them with the salt and pepper.
Roast for a good 20 minutes or until they have sort of sunk in, and are browning on the top.
Melt a pat of butter on top of each eggplant and serve in the skin. When eating, just scrape out the inside and leave the skins. Nirvana – sheer veggie Nirvana…
Wonder if there is any left?