Roasting an Eggplant
in the Oven

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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

Wash, rinse, and dry your eggplant. Poke several holes using a fork throughout the eggplant to prevent the vegetable from exploding. Arrange the two eggplants side by side and bake for about 50-60 minutes depending on the size of the eggplant. They should look partially collapsed, and wrinkled. It is recommended to check them every 20 minutes and turn them appropriately to ensure even roasting.

Prep Ahead: You can roast an eggplant ahead of time and store it in the refrigerator for up to two days. Be sure to bring it to room temperature before refrigerating.

For stuffing: If you are going to stuff the eggplant, I recommend the inner flesh before stuffing. To do this, use a sharp knife and create a slit in the belly (from top to bottom) in the center of the eggplant, gently open and remove the inner vegetable while keeping the shell intact. Using a spoon to scoop out works well and I like to dice up the flesh before adding it to whatever stuffing I create with more vegetables.