Eggplant is used in many different cuisines around the globe. There are many eggplant-based dishes such as Baba Ganoush, Caponata, Moussaka, Ratatouille, Zaalook, pasta alla Nonna and the list goes on. The best part is you do not need to remember all these names, as there are several options to cook your favorite eggplant dish.

Since I was a kid, I enjoyed eating eggplants even though some people may find it with bitter and overpowering flavor.

Even if this recipe does look simple and easy, it is really the best way to enjoy eggplants.

INGREDIENTS:

2 medium eggplants cut in halves or round

3 tablespoons extra virgin oil

Salt/freshly ground pepper to taste

Pistachios

Mint leaves (optional)

STEPS:

Preheat oven to 425 degree F.

Wash and rinse the eggplant and trim off the tops and then cut the eggplant in half lengthwise or cut ½ inch thick rounds.

Toss the eggplant with olive oil and season with salt and pepper and place the eggplant side up on a baking sheet.

Roast the eggplant for about 25 to 35 minutes or until it is tender and golden brown

Drizzle with olive oil and season with salt and pepper to taste.

Garnish with pistachios and mint leaves.

Serve with lemon vinaigrette, tahini dressing or just plane Greek yogurt.