Recipe: Roast and peel an eggplant easily in the oven
Wondering how to easily roast and peel an eggplant in the oven? It's simpler than you think! This method allows you to get a tender and flavorful eggplant with a skin that peels off effortlessly.
Ingredients · Servings 1
- 1 aubergine
- 1 drizzle of olive oil
- salt (optional)
- pepper (optional)
Method · 35 min
- Preheat the oven to 230°C. Place the eggplant on a baking sheet lined with parchment paper. Prick the eggplant with a fork.
- Brush with a little olive oil. *If you have an oil spray, that's very handy! Otherwise, use a brush.
- Place in the oven for 20 minutes at 230°C and turn over halfway through cooking if necessary.
- Remove the eggplant from the oven and place it in a sealed freezer bag or airtight container for 10 minutes.
- Take the eggplant out and place it on a plate. Use two forks and "scrape" the skin to remove it.
- And there you have it! You can use the peeled eggplant to make a cake, to bread it, to make eggplant caviar...
