ROASTED EGGPLANT

Steps:

• Eggplant can be roasted whole, cut in half, or cut in wedges. Large eggplant are most commonly roasted whole or in halves to make a purée. Cut the eggplant in half and with a sharp knife score the flesh in a cross-hatch pattern. Season with salt and pepper. Place the eggplant cut side down on an oiled sheet pan. Put whole eggplant directly on the oiled sheet pan. Roast at 400°F until the eggplant is soft, always testing at the stem end. Scoop out the tender flesh.
• Eggplant can also be roasted in slices or wedges to serve warm as a side dish or marinated as part of an antipasto or salad. First trim off the stem and blossom ends and then cut the eggplant lengthwise into thick wedges or crosswise into fairly thick slices (1/2 inch thick is good). When cut too thin, the wedges and slices will dry out before they have cooked through. Salt the pieces generously and let them stand for a few minutes. Meanwhile heat the oven to 400°F and oil a baking sheet or shallow pan. Lay the pieces flat on the pan and then oil the upper side. Bake for 20 to 35 minutes, depending on the size of the wedges or slices. The eggplant is done when it is soft all over and brown on the underside. If the pieces are sticking, let them cool for a few moments and they will be easier to lift. Serve right away, or dress with wine vinegar, slices of garlic, chopped herbs, extra-virgin olive oil, salt, and fresh-ground black pepper and serve at room temperature.