Eggplant is wonderful not only for its flavor and its multiple health benefits, but also for its versatility when cooking and including it in different dishes. For their part, oven-roasted aborigines are one of the lightest ways to cook them and are used to prepare other dishes such as the famous Greek mousse, the colorful aborigine millefeuille or combined dishes such as vegetable ratatouille.
You can find all these recipes with roasted eggplant in the oven and many more, but what we are going to teach you next is how to cook whole roasted eggplants. This way you can have them ready to add to your favorite dishes, so take a good look at our tips so that you have delicious roasted aborigines.
Ingredients to make Roasted Eggplants in the oven:
- 2 egg plants
- 1 teaspoon salt
- 1 splash of olive oil
How to make Oven Roasted Eggplants:
- First you have to wash the vegetables very well and then dry them with absorbent paper to completely remove any remaining water.
- Meanwhile, take advantage and turn on the oven at 200 ºC so that it is already hot when it is time to roast the aborigines.
- Use a non-stick tray and spread the base with a few drops of oil.
- You can use another sheet of absorbent paper or spray oil.
- We do this to prevent the skin of the baked aborigines from sticking to the tray, since during cooking the vegetables will lose water and squash a bit.
- Now, prick the skin of the aborigines with a fork about six times each.
- Trick: When roasting aborigines in the oven it is important that they can release steam, so it is highly recommended that you do not skip this step.
- Place the vegetables on the tray and sprinkle a few drops of oil with salt where you have made the punctures.
- Roast the aborigines in the oven for 30-40 minutes at about 200 ºC and check that they are ready by sticking the fork in again, if they are, you will feel that it slides smoothly.
- Tip: This is the standard cooking time when roasting whole eggplants in the oven, but it all depends on the power of the oven.
