Three Ways with Tina: Eggplant Option #3 Whole Roasted Eggplant

Little Frankie’s in NYC makes a fantastic whole roasted eggplant, served with a giant douse of oil and warm bread - the charred skinned and soft flesh of the eggplant separate; allowing the oily eggplant goodness to be spread all over a thick slice…

For our third eggplant preparation for the  week, I pay homage to the whole roasted eggplant. No slicing, no salting, no preparation needed - a whole eggplant can be popped in the oven and ready in about  30 minutes on a weeknight or roasted ahead, on a weekend, and warmed up later in the week. But, I’m not going to lie - it is best hot out the oven, oiled, salted and served.

What I love most about making my eggplant in this pain free way is that it allows for so many transformations and ways to flavor because you’re not seasoning it ahead - but only after it’s been roasted. You’ll roast the eggplant in a 400 degree oven in a pan or on the rack (but I recommend baking sheet in case it bursts or starts to open) and leave it alone for 30-45 minutes. The skin will char (the longer you roast it, and I’ve left it in as long as 1 hour) and the eggplant will collapse. When it comes out of the oven, you can split it open and season. Some ways I enjoy taking this roasted eggplant to new heights is (and this week I made The Lebanese Adventure, pictured above)

The Standard
-Good olive oil, salt and that’s that

The Subtle Flavor Pop
-Truffle oil, salt and that’s that

A Lebanese Adventure
-Tahini
-Olive Oil
-Lemon juice
-Salt pepper
-Fresh parsley, optional
*makes for a deconstructed babbaganoush and can be put in the food processor for a smooth consistency  

Greek’d
-Olive Oil
-Lemon juice
-Salt pepper
-Feta
*this preparation harkens a melitzanosalata, a Greek roasted eggplant but it’s pureed and you can do that too!