how-to: roast eggplant & pick a good one

roasted eggplant 

&

goat cheese - basil - balsamic

Serves 2
Ingredients:
1 medium eggplant
olive oil spray (I use Misto) or for drizzling
salt and pepper
2 ounces crumbled goat cheese
4-6 fresh basil leaves, chopped
balsamic vinegar

Instructions:
1. Preheat oven to 400 degrees and spray baking sheet with non-stick spray
2. Slice eggplant into rounds 1/4 inch thick
3. Arrange slices on baking sheet, spray or drizzle with olive oil, sprinkle with salt and pepper, place in oven (middle rack) for 18-20 minutes.
4. Remove from oven, arrange onto place, serve with basil, goat cheese, and drizzle of balsamic vinegar.

How to pick a good eggplant:

The skin should be glossy, not dull, and the eggplant should be fairly firm. If you press it lightly with your thumb, if it gives a little and then springs right back, it's ripe. If the indentation stays, it is overripe. If there's no give at all, the eggplant was picked too early, but even that is better than overripe. Soft spots & brown spots are bad.