4 eggplants, washed and pat dried
4-5 table spoons olive oil
Salt and pepper
1 batch of this homemade tomato sauce
The easiest way to roast an eggplant is to wash and put on a tray, lined with parchment paper. Don’t peel or clean it, just wash it and use it as it is with the stem and skin. Heat your oven to 180C (fan-forced) or 350F (fan-forced) and bake for about 30 minutes. You will know th eggplant is ready when you press with your finger and it is soft. Sometimes the eggplant skin brakes, this is also a sign the eggplant is ready. Remove from oven, let it cool a bit so you can work with it. Peel it and it’s ready.
You can roast a few extra eggplants and make a salad on the next day. Keep extra eggplants in the fridge.
Place roasted eggplants on a flat plate. Sprinkle a little bit of olive oil, salt and pepper. Pour tomato sauce on top and serve warm.