7 Sicilian Cooking Tricks for Eggplant (No Frying)

Your eggplant drinks your oil because it's full of tiny air pockets. Close them first, and two pounds of eggplant roasts golden outside and creamy inside with just 4 tablespoons of olive oil, instead of a cup or two in the frying pan. That's about 70 cents of oil instead of $3–7. 📖 42 more hard-times dinners, with the cost of every plate! https://cookthesicilianway.com My caponata is on page 72. ⭐ SICILIAN ROASTED EGGPLANT (no frying) · 2 lb eggplant 2 lb eggplant (about 2 medium) 1 tbsp salt 4 tbsp olive oil Optional to finish: dried oregano and a few drops of vinegar 1. Pick it heavy and shiny, with a fresh green cap. 2. Leave the skin on. It holds every piece together. 3. Cut 3/4-inch cubes or 1/2-inch slices, all the same size. 4. Toss with 1 tbsp salt in a colander and leave 30–60 minutes. Press it under a board with a heavy pot on top, then dry every piece well with a towel. 5. Toss with 4 tbsp olive oil in a bowl (or brush the slices). Don't pour it on. 6. Spread in one layer on a baking sheet, with room between the pieces, at 425°F. 7. Roast 20 minutes, turn, then 5–10 minutes more, until deep golden and soft enough to collapse when you press it. NONNA'S RULES Salt it for texture, not for bitterness. Give every piece its own space. Leave it in until it gives up.