Ingredients
- Eggplant
- Extra-virgin olive oil
- Kosher salt or coarse sea salt
- Equipment
- Sheet tray lined with a rack
Preparation
Step 1
1. Heat convection oven to 400 degrees F or regular oven to 425 degrees F.
2. Remove the top of the eggplant and cut 1/4-inch slices, top to bottom (the long way).
3. Lay them out and generously and evenly sprinkle them with salt. This is to draw out the bitter moisture, not for seasoning, so don’t worry about using more salt than you’d like to taste. Allow to sit for 30 to 90 minutes.
4.Wipe off the moisture and salt with a paper towel.
5. Lay the pieces on the rack-lined sheet tray (previously salted side up). Fully cover each slice with 1 to 2 tablespoons of olive oil.
6. Bake for 40 to 60 minutes, until deeply toasted brown.
7. To hold the temperature until your food is ready: Remove the eggplant, reduce heat to 200 degrees F and open the oven door for 5 minutes to allow the temp to come down. Return the eggplant to the oven to keep warm for up to an hour.