I love eggplants for their nutritional value: one fruit contains 80% of the daily fiber requirement, along with vitamins C, B, B2, PP, carotene, potassium, sodium, calcium, magnesium, phosphorus, and iron. In the 16th century, they were even called "mad apples"! Roasted eggplants can be stored in the refrigerator or even in the freezer, ready to be used in soups, purées, or dips during the winter. For now, while fresh eggplants are available, let’s make the most of them.
- 4-5 young eggplants
- 6 chili peppers (fresh or dried)
- 50 ml of honey
- olive oil
- salt
Preheat the oven to 210°C. Here’s a clever trick I picked up in Thailand to give chili peppers a smoky flavor. If you’re using whole dried chili peppers, do the following: heat a skillet, add olive oil, and toss in the chilies. Cook on very high heat for 13–15 seconds until the skin turns dark brown and an intense, spicy aroma fills the air. Remove the chilies from the heat and place them on a paper towel to absorb excess oil. If you’re using fresh chilies, opt for green ones as they’re more aromatic.
Slice the eggplants into 1/2 cm-thick slices. Coat them with olive oil, honey, and chilies (leave most of the peppers whole and crush or chop one). Let the mixture sit for 2–3 minutes. Arrange the eggplants and chilies on a baking sheet and roast for 20 minutes. Flip the slices and roast for an additional 5–7 minutes.
If the eggplants still feel undercooked (common with larger or older ones), place them in a dish, cover with plastic wrap, and let them rest; the residual heat will finish the cooking.
This method also works beautifully with zucchini. Feel free to enhance the flavors with dried garlic, cumin, or oregano.
Preheat the oven to 210°C. Here’s a clever trick I picked up in Thailand to give chili peppers a smoky flavor. If you’re using whole dried chili peppers, do the following: heat a skillet, add olive oil, and toss in the chilies. Cook on very high heat for 13–15 seconds until the skin turns dark brown and an intense, spicy aroma fills the air. Remove the chilies from the heat and place them on a paper towel to absorb excess oil. If you’re using fresh chilies, opt for green ones as they’re more aromatic.
Slice the eggplants into 1/2 cm-thick slices. Coat them with olive oil, honey, and chilies (leave most of the peppers whole and crush or chop one). Let the mixture sit for 2–3 minutes. Arrange the eggplants and chilies on a baking sheet and roast for 20 minutes. Flip the slices and roast for an additional 5–7 minutes.
If the eggplants still feel undercooked (common with larger or older ones), place them in a dish, cover with plastic wrap, and let them rest; the residual heat will finish the cooking.
This method also works beautifully with zucchini. Feel free to enhance the flavors with dried garlic, cumin, or oregano.
