This is my absolute favorite way to cook eggplant. You don’t waste any of the eggplant, and you can use any spices you like in place of the garam masala. I love the cinnamon-y, clove-y, peppery smell and taste of garam masala so I’m always looking for new ways to use it. Eggplant is a great canvas for many different spices and flavors. Try these with garlic, hot pepper, or maybe even balsamic vinegar instead of garam masala. You can double or triple this recipe with no issues. I have kept the baked rounds in the fridge overnight and they were just as tasty microwaved the next day.
- 1 good-looking eggplant
- 2 teaspoons of garam masala
- 1 tablespoon of olive oil
- 1/2 tablespoon of kosher salt
- Wash your eggplant under cold water.
- Slice eggplant into 1/2 inch thick rounds.
- Sprinkle both sides of the rounds with salt.
- Place rounds in a colander over a bowl or in the sink.
- Let rounds stand for two hours or so–you can probably leave them overnight in the fridge if you’d like.
- Preheat oven to 350.
- Rinse the rounds under cold water.
- Dry the rounds thoroughly on paper towels or kitchen towels; they should be green and leather-like. If they’re not, dry more!
- Brush both sides of rounds with oil.
- Sprinkle both sides with garam masala.
- Arrange rounds on a parchment-lined baking sheet; otherwise, the rounds may get stuck to the baking sheet and fall apart when you try to get them off. Not that I would know that from experience…
- Bake for 20 minutes, or until sliced are soft and browned. I find this is just enough to get rid of the bitterness of the skin. If you’d like, you can try cooking these longer to turn them into “chips,” but I haven’t had good luck with that so far.