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Baked, Split, and Broiled Eggplant

Posted by terrepruitt on May 5, 2012

The past two Thursdays have been pretty cold here and since I don’t teach Nia on Thursdays evenings I have been cooking soup.  One Thursday I had it planned so I actually did go to the store after my Nia class on Wednesday to buy the ingredients I needed, but yesterday it was cold so I just decided to use what I had, which was not much.  While I think that a bowl or two of soup can easily be a meal, I like to serve something else with it.  When I looked in my fridge I saw the eggplant I had bought.  Yay!  Perfect.  I saw a recipe on icancookstuff that sounded interesting.  While I do not eat spicy hot food I thought I could use the garlic and the cummin.  But it turns out I don’t have any cummin.  So I decided to use ginger and turmeric.  I have them in powdered form so I got the bottles out of the cupboard and set them on the counter.  Then I put the eggplant in the oven to bake it.Dance Exercies, Nia, Nia Campbell, Campbell Nia, Nia classes in Campbell, evening Nia, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia,

The recipe said to bake it at 200 degrees for 45 minutes.**  I didn’t think I had 45 minute so I put the temperature up to 300 and left it on for 30 minutes.  I didn’t feel that the eggplant was cooked enough so I turned the convection oven on and set the timer for 30 more minutes. I turned it four times because it was getting flat on the pan side.

In the meantime I was cooking my soup.  I only had one bunch of baby bok choy, a bunch of kale, and some broccoli.  I swore I wasn’t going to put broccoli in a soup again, but . . . I didn’t think the rest would make it.  So while I was trying to fake making soup I wasn’t really paying attention to the eggplant.  My soup finished before the eggplant.

By the time I finally thought the eggplant was cooked enough to split I split it.  I was thinking that I would make one half for me and one half for my husband.  I salted it, I put a bit of garlic on it, I put a little bit of parmesan cheese on it.  Then I looked over and I saw the onions I had chopped to put on it.  And the kale.  So I decided to put the onions and kale on one half and hubby and I would just get a half of each half making a whole half.

I put it back in the oven and let it bake for a bit more.  Half way through the end of baking portion I saw the ginger and turmeric on the counter.  Snap!  I forgot to put it on.  So I sprinkled a little turmeric on both halves.  I put the broiler on for about 10 minutes.

Here is the result.

Dance Exercies, Nia, Nia Campbell, Campbell Nia, Nia classes in Campbell, evening Nia, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia,

From the time I thought to cook the eggplant to the time I put it in the oven to finish baking I had thought of three different ways to flavor it.  I had originally thought to use garlic, turmeric, and ginger, then I thought of garlic, onions, and kale, then I thought of garlic, and cheese.  That really is not a big deal the big deal is that I forgot one each time I thought of the new one.  Geez!  What I ended up with was ok.  I think it needed a little bit more flavor.  I will work on that.  I don’t even think I tasted the turmeric.

I like cooking eggplant this way because it is much less time-consuming than turn the slices all the time.  But I think I like the roasted slices better.  But I will continue to experiment with this.  I might try slicing it into three pieces next time.  Although a baked eggplant is not easy to slice.

**It just dawned on me that the 200 degrees was probably Celsius and not Fahrenheit.  So it would actually be about 400 degrees F.  Ha!

I can’t wait to try this again!

What do you think of this way of cooking eggplant?  What would you put on the eggplant?

9 Responses to “Baked, Split, and Broiled Eggplant”

  1. Looks tasty – and ya know what? You raised a valid point, I didn’t even realise that cookers come on Fahrenheit, thought it was only Celcius. Very good point.
    On another note, you have no idea how many eggplants/aubergines went to waste when I was trying to perfect this recipe! So I can confidently state that you did a marvelous job there, and your experments will only get more interesting 🙂
    Did your husband like it, btw?


    • HI! I DO know better about the celcius and fahrenheit and I know that if you are calling it an aubergine that you are cooking in celcius. And had I not been concentrating on the soup too, I would have realized that 200 degress F was not correct. But I was trying to figure out how to make the vegetables I had on hand work for soup!

      That is funny that many aubergines were “wasted” in the creation of this recipe. That is one reason why I don’t make stuff up because I cannot waste food.

      My husband DID like it. He said it was fine. I liked it too I just think it needs to be cooked a little more and I need to put more flavor on it. YOUR recipe cooks it perfect — I am sure! And you have great flavor. But me not cooking it at 400 degrees F/200 degrees C is what made not cooked enough for me AND the fact that I don’t like peppers/spicy hot. My husband LOVES hot so next time I do it I might get some peppers from him AND remember the lemon!

      Thanks so much for commenting!


  2. I’m not an eggplant fan so I’ll have to pass on any comments, but I must say it looks delicious!!!!!


    • I know, huh? Even though you don’t like something it can still LOOK good. I see that all the time. I don’t like the ingredients, but it looks good.

      I am looking forward to using this method again and just using all different type of flavors. I have seen people make eggplant “pizza” and I have wanted to do that. I think I should try . . . although I never use tomato sauce on my pizza so it won’t be really “pizza-y”.

      Thanks for being here, Jill.


  3. Ed Hwang said

    I’m pro-splitting the eggplant first. I think the eggplant will cook more evenly and get a nicer texture. Salting the exposed side.

    Maybe top with a tomato and olive tapenade, garlic, some basil and thyme. Top with fresh chives.


  4. The effort you used in simply determining which ingredients to use shows the amazing variety of ways we can prepare 1 eggplant. Variety is often the key to helping people eat healthier. You make it look simple!
    Thank you for sharing.


    • Hi, thanks Doctor Jonathan. Roasting veggies is – to me – the easiest way to cook them and since it is so easy it makes it super easy to add different ingredients and flavors to help make them a little different getting the variety that so many like!

      Liked by 1 person

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