Roasted Eggplant


  • Whole eggplant
  • Salt and pepper
  • Parsley
  • Toast points, for serving


  1. Preheat oven to 425F.
  2. Cut slits in the skin of whole eggplants with a sharp knife to allow steam to escape. Roast on a baking sheet until very tender.
  3. Let cool to handle then remove the flesh from the skin and puree in a food processor with salt, pepper and a little parsley.
  4. Spread as-is on white toast points

Source: Rachel Ray – Roasted Eggplant