Is it a dip? Is it a side ? Is it an appetizer? Who knows who cares bc it’s DELICIOUS.
5 Ingredient Eggplant
Total Time:60 min
Ingredients
- 1 small eggplant per serving
- feta cheese
- pink peppercorns
- olive oil
- extra virgin olive oil for finishing (greek olive oil works best here)
- kosher salt
- flaky salt
Instructions
- preheat your oven to 400 degrees F and line a sheet tray with foil. Wash and dry eggplant. With a fork or the tip of the knife, puncture the skin 1-2 times on each side. Coat in olive oil and kosher salt (use regular olive oil and kosher salt for this step, save the fancy stuff for later). Arrange on sheet tray with space in between each egg plant.
- Transfer the eggplant into the pre heated oven and roast for 50-60 minutes, turning every 20 minutes.
- Once the eggplant is finished roasting it should be squishy and collapsing in on itself. While it's still hot, transfer the roasted eggplant right to the plate. With a sharp knife, make a horizontal incision through the skin at the top and at the bottom of the eggplant, then make a vertical incision down the middle.
- Open the eggplant to reveal the inner flesh. Again while it's still hot, top with crumbled feta, greek extra virgin olive oil, pink peppercorns, and flaky salt.
- Eat as is or serve with warm pita.
