SIDE Roasted Eggplant Discs
Prep
Cook
Total
Yield 12 discs
This has always been something of an unachievable recipe for me. I got it wrong every time.
Then I visited Mezeh and realized the trick: roast the eggplant discs on a cooling rack placed over a rimmed baking sheet. Genius...why didn't I think of it sooner?
The result is a non-bitter, crisp yet gummy disc of eggplant goodness, flavored any way you like!
Watch our video here to see how we made them.
Ingredients
1 large purple eggplant or 2 small, sliced into 1/4 inch rounds, stem discarded
2 Tbsp oil
1 tsp onion salt
1/2 tsp salt
1 pinch red pepper flakes
Instructions
- Preheat your oven to 300 F.
- Line a rimmed baking sheet with foil and drizzle with oil.
- Coat eggplant slices on each side in oil until all oil has been absorbed.
- Place a wire cooling rack on top of the foil-lined baking sheet, transferring eggplant slices to the rack, spacing them evenly apart.
- Add to the oven and roast for an hour, or until they are slightly dehydrated and browned.
- Remove from the oven once done and allow to sit for 20 minutes before serving. They will rehydrate a bit and be perfect served over Chicken Shawarma, Farro Pilaf and any salad of your choosing!
Courses side
Recipe by Vie at https://getvie.com/2018/03/07/mod-meals-picky-eaters-dont-stand-a-chance/