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Rachael is always encouraging people to try new foods, and sometimes even if you think you don't like something, it's worth a second shot. Roasting mini eggplants gives them a smoky creaminess in this easy recipe that turned a "dislike" into a "like" for the Kitchen Twins—it's guaranteed to make eggplant fans out of anyone.
For another "give it another chance" recipe, check out their White Pizza With Baby Bella Mushrooms.
- 10 mini eggplants or 1 large eggplant
- 3 to 4 tablespoons extra-virgin olive oil
- ½ teaspoon fine sea salt
- ⅛ teaspoon pepper
- Approximately ¼ teaspoon smoked salt
Preheat oven to 375˚F.
Trim top and bottom from eggplant; if using a large eggplant, peel it, too. Slice eggplants into ½- to ¾-inch-thick wedges; if using a large eggplant, slice into ¾-by-3-inch wedges.
Put the eggplant in a bowl, drizzle with oil, and toss to coat completely. Season with sea salt and pepper, then toss again.
Line a baking sheet with parchment paper and arrange the eggplant on top. Bake, flipping halfway through, until the inside of the eggplant is smooth and creamy as butter, about 50 minutes. Arrange on a plate and season with smoked salt before serving.