One of the easiest ways that I have found to cook fresh summertime eggplant, that doesn’t use a whole lot of olive oil. For one large eggplant, I usually probably use about a 1/4 to 1/2 cup of olive oil. When you compare that to the several cups of oil used to fry the same eggplant in….quite a reduction in calories.
Salt, black pepper, red pepper flakes and a little cardamon go a long way in seasoning up these “fries”. That’s the recipe! The foil helps keep the eggplant from sticking to your tray, which they will do. I have a convection oven, so usually set it to 375 degrees. A regular oven might be best at 400 degrees. After the first 20 minutes I usually flip the eggplant over so that the other side crisps up.
They are even good dipped in ketchup, if you must have ketchup with your fries! These also make a great appetizer on there own. The first time I made this for a friend, the two of us ate the entire thing between ourselves, before I even had the steak ready.
This does take a good 45 minutes to an hour to roast up nicely, so, allow yourself plenty of time.
Or, if you have leftovers, you could use them any way you would grilled eggplant: salad, wrap, sandwich or all by itself!