| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings (3 cups) |
Ingredients
- 2 large eggplants (3 pounds), unpeeled, cut into 1 1/2-inch chunks
- 2 tablespoons kosher salt
- 1/2 medium shallot
- 1 clove garlic
- 1/2 cup flat-leaf parsley, packed
- 2 tablespoons full flavored walnut oil
- 1/4 cup extra-virgin olive oil, plus as needed
- 1/2 teaspoon freshly ground pepper
Instructions
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 258 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 9 g |
| Sugar | 10 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 876 mg |
Reviews
Delicious! I will try to remove more salt next time.
Wasn’t too salty for us but I patted the eggplant dry before cooking which no doubt took off the extra salt. This will be one of our go to eggplant recipes.
Followed recipe exactly first time & was way too salty, but otherwise delicous! Second time, rinsed salt off eggplant after 30 minutes & continued with recipe; didn’t taste as good. Next time will half salt, not rinse. Highly recommend using walnut oil; gave it such a unique flavor.
Whoa whoa! Way too salty! I agree with the other reviews. Cut the salt in half at least. Cut down on the oil. Otherwise, eggplant was toasted just right!
After reading some of the reviews, I did cut down on the salt & oil. I didn’t have the walnut oil so I used olive oil, also an onion instead of the shallot. I chopped the garlic & 1/4 onion very small and actually sautee’d them and added Italian seasoning & parsley. It was pretty tasty and I will make it again. Better than when I grilled eggplant the other day, it wasn’t good or flavorful at all.
Even my husband (who is not generally a fan of vegetables) liked this! I saw the previous reviews that it was too greasy, so I just eyeballed the oil and it was fine. I did think it was a tad too salty, so I might cut down on that next time, but the flavors were perfect and it was so easy to make!
I have made this twice…made some minor adjustments to the amount of oil and salt (I only use sea salt, about 2tsp as opposed to 2TBS and I just eyeballed the oil) and the second time I made it I added some fresh oregano to the herb mixture. My family LOVES it. I’m making it again this week to serve with some Italian sausages, angel hair pasta and a simple marinara.
as is, the recipe has too much oil. with about 3 tbsp oil total it is delicious!
I loved this! I saw that someone thought it had too much oil that made it greasy, so I eyeballed the oil and didn’t measure. Roasted the eggplant just a few minutes longer. Didn’t have walnut oil and used olive oil and crushed almonds instead, which was okay. Will definitely use walnut oil or walnuts next time. Really enjoyed the lack of calories too!
Whoah whoah whoah!!! WAY too greasy. I followed the recipe as stated, but used 1 large eggplant and 1 large zucchini. It smelled great and looked great, but tasted horrible. It was so saturated in oil that it was inedible. INEDIBLE! What a disappointment.
I would recommend not adding any oil, just the garlic and spices.