by THEYUMMYBOWL
Learn how to roast eggplant that turns out perfectly every time. When baked, the eggplant becomes golden and caramelized on the edges while staying soft and tender in the middle - no mushiness here! You can serve it up as a side dish with yogurt dip, toss it into salads, or mix it with pasta.
Preheat your oven to 400°F. Place a flat baking sheet with water in the bottom of the oven for added humidity - it helps keep the eggplant moist without making it mushy.
Cut 2 eggplants in half lengthwise and make criss-cross cuts on each half. Brush them with 2 teaspoons of sesame oil and generously season with salt (and pepper if desired).
Transfer to the oven and bake for 30-35 minutes until they turn golden brown and soft inside. To check for doneness, poke them with a wooden skewer - if they're soft but not mushy, they're ready.