Roasting eggplant in an oven is easy. It will not char, so you will not get that smokey flavor as you would if you were to roast it on a stovetop. Roasted eggplant is versatile, and you will be able to use it in several recipes, like baba ghanoush (roasted eggplant dip), or as a base for a curry sauce (use our Masala curry sauce) to make an excellent 'Baingan Bharta' (roasted, mashed eggplant curry).
Two medium-size eggplants, sliced in half lengthwise
4 Tablespoons good quality olive oil
Pre-heat oven at 400 F.
Place the eggplants (skin side up) on a cookie sheet.
Bake for 20 minutes on the center rack. Flip and bake for yet another 10 minutes.
Remove from the oven and set aside.
When cool enough to handle, scoop out the eggplant and discard the skin. Next, finely chop using a knife or puree in a food processor.
Note: You store the pureed eggplant in a refrigerator and use it within a week.