Baked Eggplant (Vegan)
Recipe and photo courtesy of persianmama.com
- Preheat oven to 450 F. Center rack setting. Line one shallow baking dish with aluminum foil extending on all sides to catch the possible oil splatter.
- Peel the eggplants and cut them in half lengthwise. In a large bowl add the eggplants and about 1/3 cup vegetable oil. Toss to coat.
- Drizzle 1 tablespoon vegetable oil on the prepared baking sheet.
- Arrange the eggplants in a single layer on the foil. Bake for about 25 minutes, or until the eggplants are soft when poked with a fork.
- Without removing the baking sheet, set the temperature to broil and continue broiling for about 2 minutes, or until the tops are golden brown.
- Remove the baking sheet from the oven and set aside to cool for 20 minutes. The eggplants will easily separate from the aluminum foil once cooled.
Baked Eggplant (Vegan)
Rated 0 stars by 1 users
Category
Appetizer
Servings
4-6
Prep Time
5 minutes
Cook Time
25 minutes
Author:
Lizzy Briskin
Ingredients
1/3 cup vegetable oil
Eggplant
Directions
Preheat oven to 450 F. Center rack setting. Line one shallow baking dish with aluminum foil extending on all sides to catch the possible oil splatter.
Peel the eggplants and cut them in half lengthwise. In a large bowl add the eggplants and about 1/3 cup vegetable oil. Toss to coat.
Drizzle 1 tablespoon vegetable oil on the prepared baking sheet.
Arrange the eggplants in a single layer on the foil. Bake for about 25 minutes, or until the eggplants are soft when poked with a fork.
Without removing the baking sheet, set the temperature to broil and continue broiling for about 2 minutes, or until the tops are golden brown.
Remove the baking sheet from the oven and set aside to cool for 20 minutes. The eggplants will easily separate from the aluminum foil once cooled.
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