I absolutely love eggplants. Baba Ganoush, fried eggplants, moussaka, eggplant Parmesan. You name it, I’ll eat it. The problem with eggplants is that in order to make them at home, I was taught to slice them, sprinkle them with salt and wait for them to sweat. Later came wiping each slice carefully and some stinky deep frying horror. Each time I tried to roast them in the over I ended up with dry and chewy. Not a good look for an eggplant, let me tell you that.
Anyone who knows me and my famous patience will tell you that I will not individually caress eggplant slices. For that I have my children. But one Friday afternoon, a light-bulb lit above my head. I enveloped my cubed eggplants in sweet chili sauce, the type you buy at an Asian grocer. The silky, slippery texture covered the sponge like eggplant flesh, preventing them from absorbing much oil or drying out. I roasted my eggplants in the oven and they came out soft, brown and yummy. So long, dry and chewy, we got a new keeper.
Oven roasted eggplants in sweet chilli sauce
4 Tbsp sweet chilli sauce
3 Tbsp olive oil
1. Choose shiny, pretty eggplant and chop away the ends.
2. Slice them thick.
3. Then cut into nice, big cubes and spread on a baking sheet.
4. Pour chili sauce on the eggplant cubes and mix well, then repeat with the oil and sprinkle salt.
5. Bake at 400 degrees Fahrenheit or 200 Celsius for about 30 minutes, until the cubes are nice and brown. Covering them until ready to serve will help the eggplants soften even further.