Stuffed Eggplant Three Ways

Name: Stuffed Eggplant Three Ways
Yield: Serves 4
Ingredients: Kosher salt and freshly ground pepper; 2 tablespoons olive oil; 6 small eggplants (about 2 lb/1 kg total), any variety

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

What follows is a master recipe for roasting eggplant, an ideal and versatile vegetable for sheet-pan roasting. Fill them with one of the three savory mixtures suggested here, or prepare your own favorite stuffing, or mix and match. Choose fresh eggplants that are shiny, smooth, and firm but not hard.

Ingredients

6 small eggplants (about 2 lb/1 kg total), any variety
2

Main course
Vegetarian
Gluten-free

Method

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
Cut the top off each eggplant and cut in half lengthwise. Using a paring knife, remove the flesh, leaving a ¼-