Oven Roasted Eggplant

Do you like the taste and smell of the ocean? I definitely do! That combined with aromatic Mediterranean herbs and flavors makes this dish much more than your regular roasted eggplant! Kelp, which is just a general name for certain seaweeds, adds a distinctive fishy character, some saltiness, and nutrients while transforming your eggplant into a fish-plant. From head to tail, this eggplant even looks like fish. If you’re not really into ocean flavors, just omit the kelp! Mediterranean herbs and spices are plenty and will keep your taste buds happy without the fishy note.

Ingredients: (For 8 servings)

• 4 medium-size very fresh, firm eggplants (about 11 oz / 300 g)
• 1 cup (240 ml) veggie broth (preferably made with homemade veggie broth concentrate)
• 1 Tbsp extra virgin olive oil, more for brushing
• 8 rosemary sprigs (added after the first 25 minutes of roasting)

For herb-oil seasoning:

• 4 tsp granulated kelp (omit, if you don’t like fish flavor, but add ¾ tsp Celtic sea salt instead of ¼ tsp)
• 2 tsp sweet paprika
• 2 tsp dried rosemary
• 2 tsp dried basil
• 2 tsp dried thyme
• ½ tsp Celtic sea salt
• 4 Tbsp extra virgin olive oil

Serve with:

• tomato basil sauce
• your favorite pasta ( I used this brand)

For garnish:

• fresh herbs like basil, thyme, rosemary, oregano
• lemon slices

Preparation:

Preheat oven to 400° F / 200° C.

Cut the eggplants in half lengthwise. Don’t remove the stem because this will serve as a little fish tail. Use a sharp knife to cut a diamond pattern into the halves. Make the cuts deep but don’t injure the skin.

Blend veggie broth with olive oil and pour onto a large rimmed  baking sheet. Place eggplants cut side down onto the sheet and brush the skin with more olive oil.

Roast in preheated oven for 25 minutes.

Meanwhile, blend together all the ingredients for the herb-oil seasoning and get started with your tomato sauce.

After 25 minutes, remove baking sheet from the oven and flip the eggplants.

Brush cut sides with the herb-oil seasoning.

Top each with a rosemary sprig and return to the oven for another 20 minutes. During that time, the veggie broth will almost completely evaporate, and that’s alright.

Meanwhile, finish tomato sauce and cook pasta.

After 20 minutes, check eggplants for doneness by piercing into the center with a knife. They should be perfectly soft.

Garnish with fresh herbs and lemon slices, and enjoy with tomato sauce and pasta!

Notes:

• To salt, or not to salt: that’s always the eggplant question! Salting eggplants and letting them sit for an hour to remove bitterness is, in my opinion, not necessary anymore. Eggplants, also organic ones, have been bred to be less bitter than their ancestors. Select eggplants that are shiny and firm with a stem that is green and not wilted. I love eggplants and prepare them often in many ways. I’ve never come across a fresh eggplant that was bitter enough to go through the salting ordeal. I found a good article on bitterness of eggplants that is worth sharing here.