Eggplant is one of the easiest vegetable bakes to make, I guarantee. The hardest part of this recipe is chopping the veggies, and that doesn’t take much effort. Plus, it all cooks in one baking sheet for quick clean-up. An easy dish to use up summer vegetables with fabulous flavors that add to any meal.
Before we get started, let’s talk about eggplant and the myths or theories of how it should be prepped. This blog has some good information about this fruit (yes I said fruit!): The Misunderstood Fruit.
A quote from my Eggplant Parmigiana post:
“You can actually skip the step of salting the eggplant and letting it drain for an hour. Sometimes I do this and sometimes I don’t, just depends on the time I have and the age of the eggplant. Like Mary Ann Esposito, if I’ve just picked it off the plant in the backyard, no need. But if the eggplant was purchased last week at the grocery store (not a farmer’s market) then I might make it a point to salt it and drain to make sure there isn’t any bitterness.” [Mary Ann Esposito from Ciao Italia is an expert on eggplant and many other Italian recipes.]
We didn’t grow eggplant in the garden this year. After planting tomatoes, zucchini, onions, garlic, shallots, fennel, cucumber, beans, sugar snap peas, and peppers we ran out of room. I didn’t even have room for fava beans which we usually plant. I think I went a little overboard on the tomatoes (how can 10 plants be too many?), but my excuse is I needed them to complete recipes for the tomato cookbook.
There are more links at the end of this post if you are interested in more recipes using eggplant.
This dish is a great stand-alone vegetarian meal, or a side dish to any meat, fish, or chicken meal.