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agreer
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 Tue, Aug 04 2020, 1:19 pm
Is it possible?
Can I get soft, baked eggplant without oil?
If you have a foolproof method, please please share!
TIA
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mha3484
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Tue, Aug 04 2020, 1:21 pm
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I made a recipe recently for a risotto in the instant pot where I cooked whole eggplants on top of the rice mixture. The eggplant came out delicious. I did not put any oil.
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ra_mom
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Tue, Aug 04 2020, 1:34 pm
Piece a whole eggplant with the tines of a fork and roast until soft. Roast a whole head to garlic at the same time. Peel both and blend together with salt and pepper. Delicious creamy dip.
You can also cube, toss with crushed garlic and salt, spray with a little oil, and roast until soft. If you want the exterior to be soft as well, no spray needed, just cover pan with foil while it bakes.
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heidi
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Tue, Aug 04 2020, 1:52 pm
Pierce a whole eggplant with tines of a fork.
Wrap in foil, twisting the ends so it looks like a candy.
Roast over flame of stove burners turning frequently till very soft.
Let cool, slice open, scoop out flesh.
Mash eggplant, add 1tbsp olive oil, 2 cloves crushed garlic, squeeze lemon, kosher salt. Mix well.
Sprinkle fresh chopped parsley on top.
Delicious
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agreer
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Tue, Aug 04 2020, 2:17 pm
Hmmm... I'm really on search of soft slices. Not mushed up eggplant.
When I roast it, it gets hard. Gets burned before getting soft.
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ra_mom
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Tue, Aug 04 2020, 2:41 pm
| agreer wrote: | Hmmm... I'm really on search of soft slices. Not mushed up eggplant.
When I roast it, it gets hard. Gets burned before getting soft. |
Last week I cut eggplant into 1/2" sticks. Tossed with a drop of olive oil and laid them out in one even layer on a cookie sheet. They were soft after 25 minutes at 400. They did not get crispy outside.
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avrahamama
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Tue, Aug 04 2020, 2:45 pm
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I just heard that if you brush it with egg white first it won't absord too much oil. I haven't tried it yet though.
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cbg
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Tue, Aug 04 2020, 2:48 pm
I use Japanese eggplant for this, but if you salt the slicez before you can use regular eggplant
Slice egg plant in 1 inch slices
If using regular eggplant sprinkle kosher salt on all sides and let them sweat for 1/2 an hour
Then rinse and pat dry
Pre heat oven to 450
Place a piece of parchment on a cookie sheet
Spread the slices on to the pan
Leave room in between and roast
No oil needed
It takes about 45 minutes in my oven
1/2 way through flip the rounds to get a nice golden color on both sides
When it comes out of the oven they will look dry
Immediately transfer them to a pyrex and cover with Saran Wrap
The heat will cause condensation
When you are ready to serve drizzle a tiny bit of olive oil, salt to taste
I also chop fresh garlic and mix it in but it’s optional
You can serve hot, cold or room temp.
The roasted garlic can last up to 1 week in the fridge without seasoning
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sky
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Tue, Aug 04 2020, 2:50 pm
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I make in a panini maker. Lay sliced flat. Spray with Pam. Salt and close until done.
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