Roasted Eggplant

Roasted eggplant is eggplants greatest trick- properly done, turn into a luscious dip, cook as fries or grill as a burger.


2 lb. eggplant (about 2 globe or 4 Italian)
Kosher salt
2 to 3 Tbs. extra-virgin olive oil
2 tbsp dried thyme or dried marjoram
Lemon wedges or a vinaigrette for serving (optional)


1. Wipe eggplant clean and slice thinly. Salt liberally and let sweat, about 30-45 minutes.
2. Heat the oven to 400°F. Line a baking sheet with parchment. Squeeze eggplant of juice and pat dry. Brush with olive oil and sprinkle with thyme. Roast in oven, 45 minutes to 1 hour, until deep brown caramel. Drizzle with vinaigrette or serve as is. Enjoy!

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