Roasted Hasselback Eggplant With Easy Tzatziki
A healthy, gorgeous eggplant dish that requires almost no effort? Yes, please.
Servings: 4 people
Ingredients
- 1 1/2 pound Japanese or Chinese eggplant (about 2 large)
- 1 1/2 tablespoons kosher salt, up to 2 tablespoons if you like salt
- 1 cup grape tomatoes, optional
- 3 tablespoons extra-virgin olive oil
- freshly-ground black pepper
- 1 recipe fresh tzatziki, to finish (use some extra mint leaves to garnish)
Instructions
- 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.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
