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baked eggplant

Baking Eggplant Recipe

The Homesteading Hippy
Cook Time 20 mins
Total Time 20 mins
Cuisine Mediterranean


  • 6 medium eggplants
  • Salt
  • Olive oil


  • Start by preheating your oven to 400 degrees. Cover a baking sheet with aluminum foil.
  • After washing the fruit, slice your eggplant into ¼ inch thick rounds. You don’t need to peel beforehand! Just make sure you trim off the ends.
  • .In a large bowl, dissolve your salt into half a cup of warm water. Once the salt has dissipated, add six cups of cool water and mix well. Then, place your eggplant slices in the salt water.
  • Put a pot lid on top of the bowl on the eggplant pieces to keep them submerged. Let them sit for about half an hour. Then, remove the eggplant and strain in a colander. This, along with the salt, will help remove any excess moisture from the eggplant.
  • Pat the eggplant dry with a paper towel and then lay it on a baking sheet. Use a fork to pierce the eggplant a few times, which will prevent additional moisture and pressure build up.
  • Lightly spray or brush your eggplant slices with olive oil. Turn them over and brush once more.
  • Roast the eggplant for about forty minutes – but no longer than an hour. You’ll notice that the eggplant begins to collapse.
  • When it’s done, you can scoop the flesh out of the inside of the eggplant to freeze it, or you can use it as is.


Needed Tools:
  • Baking sheet
  • Oven
  • Pastry brush or bottle with sprayer nozzle
  • Colander
  • Aluminum foil