Skillet-Roasted Eggplant
 

Skillet-Roasted Eggplant

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A quick and easy side dish that can also be used to top grain bowls or even pizza.

SERVING SIZE

serves 4

INGREDIENTS

1 eggplant

2 teaspoons kosher salt

3 tablespoons olive oil

2 tablespoons soy sauce

1 teaspoon paprika

¼ teaspoon brown sugar (optional)

 

INSTRUCTIONS

Slice the stem off of the eggplant, then slice the eggplant lengthwise into 1-inch thick steaks. Salt each slice (on both sides) of the eggplant and lay on dry paper towels and let the eggplant sit for 30 minutes (this helps remove some of the natural liquid).

Preheat the oven to 400 degrees F.

Rinse, then pat the eggplant dry. Lay the eggplant in a single layer in a large oven-proof skillet.


In a small bowl, whisk together the oil, soy sauce, paprika and brown sugar, then brush onto both sides and edges of the eggplant steaks. Place the skillet right into the oven and roast the eggplant until golden brown on top, about 10-15 minutes. Turn the eggplant over and roast until golden-brown and tender, about 10-15 minutes more.

Serve immediately.

  PRINT VERSION

vegetable plate

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