2021-03-17 07:50:09
Seattle, WA
Roast Eggplant With the Anova Precision Oven
Ingredients
| Amount | Ingredient | Calories | Link |
|---|---|---|---|
| 1 lbs. | Eggplant | 111 | Buy Fresh! |
| 1 tsp. | Kosher Salt | 0 |   |
| 1/2 tsp. | Black Pepper | 4 |   |
| 1 tbsp. | Parsley | 2 | Buy Fresh! |
| 3 tbps. | Olive Oil | 5727 |   |
Preparation
Cut the stem end off of the eggplant and slice the eggplant lengthwise into 1/2-inch wedges. Lay the eggplant slices on a wire rack set over a baking sheet. Sprinkle both sides with half a teaspoon of kosher salt and let the eggplant sit for 30 minutes.
Step 1 - Pre Heat
Heating Elements: Top
Sous Vide Mode: Off
Temperature: 400 °F
Steam: Off
Remove the excess moisture from the eggplant using a paper towel. Season both sides of the eggplant with olive oil and the remaining half a teaspoon of kosher salt.
Step 2 - Roast
Heating Elements: Top
Sous Vide Mode: Off
Temperature: 400 °F
Steam: Off
Roast the eggplant until golden brown and tender, flipping the eggplant slices midway to prevent sticking. Garnish with chopped parsley and freshly ground black pepper. Serve warm.
Nutrition
A 4-ounce serving of roasted eggplant is about 119 calories.
Recommended Serving Size: 4 oz. (Approximately 119 cal.)
Total Servings: Approximately 4
Items Used
Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.