
Photo by Chelsie Craig, food styling by Anna Billingskog
Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.
What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Measuring Cups
$28 At Bon Appétit Market
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA
Rimmed Baking Sheet
$30 $28 At Amazon
Flexible Metal Spatula
$9.99 At Amazon
Medium Bowl
$17 At Amazon

Fork
2-Quart Baking Dish
$30 $27 At Amazon







