Ingredients:

  • 1 large eggplant (about 1 pound/450 grams)
  • 2 tablespoons (30 ml) olive oil
  • Salt, to taste (about 1 teaspoon/5 grams)
  • Freshly ground black pepper, to taste (optional)
  • Garlic cloves, minced (optional, about 2-3 cloves)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Rinse the eggplant and pat it dry. Pierce the skin of the eggplant several times with a sharp knife.
  3. Rub the eggplant with olive oil, and sprinkle generously with salt and add black pepper and minced garlic if desired.
  4. Place the eggplant on a baking sheet lined with parchment paper. Roast for 30-40 minutes, turning halfway through.
  5. Remove from the oven. The eggplant should be tender, and a knife should easily pierce through the flesh.
  6. Allow to cool slightly before slicing open to scoop out the flesh or serve whole.