I didn’t start eating eggplant until a few years ago. I come from a long line of picky eaters so I never grew up eating it. And I think I was a bit scared to try it. I mean let’s be honest, it doesn’t look appealing and it has a horrible name.
Then my husband and I were on our annual anniversary trip in Savannah, GA one year and we went to this oh so fabulous farm-to-table restaurant called Cha Bella. I ordered a dish that had roasted eggplant and it was drizzled with a homemade pesto sauce. My life was forever changed. I couldn’t believe how good it was! How could I have waited this long in my life to try eggplant?
Crispy Eggplant Recipe
So I decided to branch out and eat more eggplant this summer. It is important to diversify your vegetables! I planted two eggplant bushes in my garden and they have taken off. I’ve been experimenting with different recipes but this crispy eggplant is my favorite so far.
The great thing about eggplant is that it takes on whatever flavor it is cooked with. But if you are a texture person like me, the texture might freak you out because it is quite spongy. So I have found that roasting it until crispy is the best way to go. I drizzle it with olive oil or truffle oil, balsamic vinegar, and top with fresh chives. However, my favorite way is to top it with my homemade vegan pesto recipe. Do not fret! My pesto recipe will be making an appearance very soon.
- 1 large eggplant
- 1–2 tablespoons avocado oil
- 1/2 teaspoon pink salt
- Pre-heat oven to 425 F.
- Slice eggplant into fourths and place on a baking sheet.
- Drizzle with oil and toss to coat. Sprinkle with salt.
- Roast for 12 minutes then flip and roast for another 13 minutes.
- Once out of the oven, drizzle with olive oil or whatever you prefer!