Eatwell Farmhouse Kitchen
Eggplant is a funny thing, some people love it, some people hate it, some people like it cooked really well and others not so much. I know almost all recipes tell you to salt them before using, but I never do that with ours. I really enjoy having sliced roasted eggplant in the fridge ready for me to add to various dishes or to simply enjoy as a little extra veg. I particularly love them with roasted tomatoes. I would roast these two items separately as tomatoes are so juicy.
Slice the eggplant to at least 1” thick, place on a baking tray with parchment paper, salt and pepper, if you like, and roast at 375 to 400 F until they are done to your liking. Flip over half way through. Slice the Roma tomatoes in half and place on a baking sheet (also lined with parchment) cut side down, drizzle a little olive oil over them, then pop into the oven with your eggplant. Roast the tomatoes for about 7 minutes, take them out and flip them over. After flipping I sprinkled Eatwell Farm Rosemary Salt* and some freshly ground black pepper before putting them back into the oven. Roast for another 10 minutes and enjoy. * All of our salts are available as add-on items. If you haven’t tried them yet I strongly encourage you to do so, they very often make my meal extremely simple, cooked veg and salt!