Sometimes, I get homesick. And for some reason, eggplant is one of those ingredients that smells and tastes like home, so I incorporate it in a lot of my cooking as well as salads.

What do you know about eggplants?

Did you know that there is no consensus about the place of origin of the eggplant. This plant species has been described as native to India, where it continues to grow, but also in Africa and South Asia. Did you also know that botanically speaking, the eggplant is actually a berry? Crazy, right?

Roasted eggplant in salads

I think there are two types of people in this world – ones that love eggplant, and ones that hate it. The ones that hate it, I truly think have not eaten it prepared the right way.

Eggplants to contain a very bitter liquid on the inside, so before you look them, you should chop them up and either soak them in salt water or sprinkle the slices with salt – then wait about 30 minutes and you will see the brown liquid come out of the vegetable. This removes that bitter taste that people dislike!

How to roast an eggplant the easy way?

First, slice your eggplant and soak it in salt water for 30 minutes. Then discard the water, and try your eggplant slices with a paper towel.

Then, throw the eggplant into a bowl, sprinkle with salt and pepper and drizzle with olive oil generously.

Lay the eggplant on parchment paper on a baking sheet and roast at 425 degrees F for about 20 or so minutes – or until the pieces are golden-brown, but NOT burnt!

Roasted eggplant will keep in the fridge for about a week, and you can add it to salads, pita sandwiches, dips, pretty much anything!