Perfect Roasted Eggplant Recipe

For the pan-roasted Eggplant

1. Halve the eggplant lengthwise and score the flesh in a crosshatch pattern so the salt can penetrate it. Season the scored side of the eggplant with salt. Leave the eggplant for 10–15 minutes so that salt has time to draw out moisture, which will help maintain the density of the vegetable as it cooks.
2. Pat the eggplant dry. Heat canola oil (use just enough to coat the bottom of the pan) in a 30 cm (12-inch) fry pan until it’s shimmering and just beginning to smoke. Add the eggplant flesh side down in the oil, adjust the heat to allow the eggplant to sear and caramelize without burning.
3. Cook about 5 minutes, then place the pan in a 230 ºC (450 °F) oven to roast for 25–30 minutes or until the eggplant are completely soft.
4. Transfer eggplant to paper towel–lined plate to blot excess oil. Arrange the eggplant on a serving platter. Then spoon the vierge sauce over the top, followed by a sprinkling of finishing salt.

For the vierge sauce

1. While the zucchini is roasting, gently combine all the ingredients in a mixing bowl, and allow the flavors to blend together.

Note: The vierge sauce may be prepared up to a day in advance and stored in the refrigerator. If you refrigerate, allow the vierge to come to room temperature before serving so that the flavors unfold and the olive oil is not congealed.