Roasted Hasselback Eggplant With Easy Tzatziki
A healthy, gorgeous eggplant dish that requires almost no effort? Yes, please.
Salting Time for Eggplant
dinner, Side Dish
American, Italian, Mediterranean
baked dishes, easy, eggplant, hasselback, summer recipes, tzatziki, vegetarian
pound Japanese or Chinese eggplant (about 2 large)
kosher salt, up to 2 tablespoons if you like salt
grape tomatoes, optional
extra-virgin olive oil
freshly-ground black pepper
recipe fresh tzatziki, to finish (use some extra mint leaves to garnish)
Slice the eggplant 1/4 inch thick. Remove the ends, but reserve. Toss the eggplant slices in the kosher salt and let drain in a colander for 30 minutes to one hour.
Pat the eggplant dry with a clean dish towel or paper towels.
Preheat the oven to 350°F and drizzle some of the olive oil in the bottom of a casserole pan or rimmed baking sheet.
Arrange the eggplant slices in two neat, upright rows. If using, add the grape tomatoes around the eggplant, and drizzle everything with the rest of the olive oil. Add some fresh-cracked black pepper.
Bake for 1 to 1 1/4 hours, until the eggplant is very soft. Taste for seasoning.
Serve warm or at room temperature, dolloped with fresh tzatziki and garnished with some fresh mint leaves.
A recipe from Unpeeled. Copyright 2020. All rights reserved.