Hands down, this is absolutely the best-roasted eggplant recipe I have made to date. Perfect texture, tons of flavour, delicious, and really good for you!
1large eggplantpreferably long and skinny, sliced into 2 cm slices (3/4 of an inch)
4tbspof extra virgin olive oil
Salt and pepper
For the dressing:
4tbspof extra virgin olive oil
2tspof lemon paste(see below)
1/2cupof freshly chopped coriandercilantro
To make a lemon paste you will need:
1large lemontrimmed, thinly sliced, seeds removed
4tbspof freshly squeezed lemon juice
1tbspof salt
Instructions
Preheat the oven to 200°C (400°F)
Roast the eggplant:
In a large bowl, toss the eggplants with 4 tablespoons of olive oil, a pinch of salt, and a good grind of black pepper. Place the eggplant slices in a single layer on a parchment-lined baking tray and roast for about 20 minutes. Take the tray out, carefully turn the eggplant slices over and roast for another 20 minutes.
Set aside to cool.
While the eggplant is in the oven, make the lemon paste:
Combine all ingredients in a small saucepan and bring to simmer. Simmer until all salt has dissolved.
Lower the heat to low and cover the saucepan with a lid and cook for about 10 minutes until l the lemon rinds start to look translucent. Set aside to cool.
Once cooled a little. Transfer to a food processor and blitz until smooth and thick. If the paste is too thick add a spoon or two of cold water.
Transfer the paste into a glass jar and refrigerate for up to 2 weeks.
Next, prepare the dressing:
In a large mixing bowl, combine olive oil, lemon paste, and coriander. Add the cooled eggplant and toss until well coated.
Arrange the eggplant on a plate, sprinkle some more fresh coriander leaves on top and serve. Enjoy!
Keyword eggplant with lemon paste, lemon eggplant, roasted eggplant