Baked eggplant

By Jody

Ingredients

• 1 eggplant
• 1 tablespoon sea salt

Preparation

Step 1

Cut the eggplant into whatever shapes and sizes you prefer, being sure to trim off and discard the stem and the ends. Set aside.

In a large bowl, dissolve the salt in about 1/2 cup warm water. Once the salt is fully dissolved, add 4 to 6 cups of cool water, mixing well.

Put the eggplant into the salt water. Set a plate or pot lid that is slightly smaller than the top of the bowl on the eggplant pieces to keep them submerged. Let sit about 30 minutes.

Meanwhile, heat an oven to 375 F.

After the eggplant has soaked, drain it, and pat the pieces thoroughly dry with paper towels. Lay the eggplant on a baking sheet (or sheets, depending on how much eggplant you decided to cook) in a single layer, not overlapping at all, and with at least a bit of space between them to bake evenly and attractively.
Lightly brush or spray with oil. Turn all the pieces over and brush or spray the other side(s). Bake until the downside has browned nicely, 10 to 15 minutes. Turn all the pieces over and bake until that side is browned, too, about 10 more minutes.