Cooking eggplant is quite easy and works in a million different ways: grilled eggplant, roasted eggplant cubes, stir-fried eggplant, and stuffed eggplant, to name a few. (You just want to know what mistakes to avoid when cooking it!)

But whenever fall rolls around I find myself consumed by an abiding drive to cook everything in the oven. And baked eggplant is one of the best and easiest things to do!

Why you’ll love it

Types of eggplant for baked eggplant

What to make with baked eggplant

Baked Eggplant

Serves 2 to 4

2 medium eggplants or one large globe eggplant

Olive oil

Kosher salt

Freshly ground black pepper

1. Preheat oven to 400 F.

2. Cut the stem end and bottom off two medium eggplants or one large globe eggplant, then cut it in half lengthwise. Score the flesh with a knife, cutting deep into the flesh but not through the skin. Cut diagonal lines going about an inch apart, then turn the eggplant around and cut again so you have a diamond pattern.

3. Brush the eggplant flesh with a bit of olive oil and put it face-down on a baking sheet.

4. Bake for 35 to 40 minutes, or until the back of the eggplant looks collapsed and puckered.

5. Let the eggplant cool for 10 minutes, then season with salt and pepper. It can be scooped out of the peel for use in dips, or eaten plain with its antioxidant-rich peel and a sprinkle of lemon juice.

Recipe note: Leftovers can be refrigerated in an airtight container for up to three days.

(Elizabeth Licata is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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