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Roasted Eggplant
  • Side Dishes
  • Mediterranean
  • Entertaining
Lesson from Nancy Silverton's class

Video time: 17 min

Learn the eggplant essentials, like how to score, salt and sweat them to release any bitter juices. Caramelize onions, “candy” your garlic, and top with whey to take this dish to another level. An unforgettable side at your next dinner party.

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Nancy Silverton
Teaches his Home Cooking
Join Nancy on a culinary journey to explore her simple, seasonal, and delicious Californian-Italian cooking style.

In this lesson

Roasted Eggplant
Luscious globe eggplants are roasted with aromatics and spices to create an unforgettable side for your next dinner party. Learn the eggplant essentials, like how to score, salt, and sweat them to release any bitter juices. Caramelize onions, “candy” your garlic, and top with whey to take this dish to another level.
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What you'll learn

Roasted Eggplant

Learn the eggplant essentials like how to score, salt, and sweat them to release any bitter juices.

Roasting

Drizzle olive oil directly on the sheet pan so that the eggplant roasts evenly. This also prevents sticking.

Caramelized Onion & Garlic

Slice onions and garlic and caramelize on low heat in a pan until they are soft and sweet.

Nancy Silverton
Teaches his Home Cooking
Join Nancy on a culinary journey to explore her simple, seasonal, and delicious Californian-Italian cooking style.

Nancy Silverton
Teaches her California Cuisine

Nancy Silverton’s pitch-perfect palate leads her on an endless quest to make the most delicious food possible. Join the celebrated chef, author, and restaurateur, on a tasty adventure inside her inspiring kitchens in Panicale, Italy, and Los Angeles, California. Learn a lifetime of knowledge as Nancy teaches over 40 signature dishes and techniques, including her Caesar and other salads, Chi Spacca Pepper Steak, roasted veggies, and Mom’s Apple Pie.

Nancy’s lesson plan

Chef Nancy Silverton gives us a delicious taste of her world, starting in her summer home in Umbria, Italy, before taking us into her home and restaurants in Los Angeles, California.

Transport Osteria Mozza's legendary mozzarella bar to your next dinner party and pair it with four delicious condiments: Salsa Romesco, Basil Pesto, Caper Relish, and Black Olive Tapenade, and served with Fett’unta — grilled bread drowning in olive oil.

Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.

From fried parsley and orange zest to shaved cauliflower and bagna cauda croutons, this Chi Spacca Caesar salad creation is bursting with texture, flavor, and originality.

Join Nancy inside her favorite kitchen in Panicale, Italy where she learns to make traditional tagliatelle from the world's foremost pasta authorities: two Italian nonnas!

Nancy puts her own creative spin on this Italian stewed sweet pepper classic by roasting it in the oven to achieve a richer, more deeply caramelized flavor profile. These peppers are going to totally steal the show at your next party.

Ever wonder how a chef conceives a new dish? Watch Nancy’s creative process from the farm truck to first bite in pursuit of a seasonal and delectable dish. Learn how to compose a plate to account for color, texture, moisture, depth and of course, flavor.

Learn how to coax the best texture and flavor out of earthy butter potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage.

The recipe was inspired by Nancy’s celery and burrata dish at Mozza Bar, a plate that chef Deb Mikhail said that “celery can actually be cool.” Doctored up with turmeric, crushed Persian lime and fresh mint, this dish is bright and vibrant.

Learn the eggplant essentials, like how to score, salt and sweat them to release any bitter juices. Caramelize onions, “candy” your garlic, and top with whey to take this dish to another level. An unforgettable side at your next dinner party.

We’re back in Nancy’s home kitchen where she’s preparing Spiced Lamb Ribs for a dinner party. Learn life changing cooking hacks and get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.

Nancy serves dinner in her Italian garden with a cascade of contorni that highlight the season’s best: roasted tomatoes with thyme & black olives; roasted cauliflower with caraway seeds; baked cabbage with olive oil; and baked onions with sage and vinegar.

Feel at home with this comforting apple pie recipe. Each pie bursts with a heaping cupful of sautéed apples. Nancy loves to top each pie with a big mound of vanilla gelato, and so should you.

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What our students have to say

"Looked soooooooooo nummy. Will have to look for the Persian whey on line. Hope I can find it!"

Vicki H.

"It's like delicious!!!"

Pauline L.

"What a beautiful dish! My mouth was watering the entire time watching Nancy make it. This roasted eggplant dish will make an absolutely delicious main vegetarian entree!"

Alison D.

"Wow! The best dish so far from Nancy! Perfect as is with crusty bread and a platter of summer tomatoes and some good wine for a light vegetable meal.Thank you!"

Susan M.

"OMG! my heart is racing because this was such a gorgeous dish. so easy yet so complex! I loved the way nancy and her guest interacted and the delicate way they plated the food."

Nancy R.

"Love watching these two cook!"

Rocky L.

"Looks so yummy! I will definitely prepare these this weekend. It’s hot summer in here and this is perfect for that temperature."

Marcela W.

"This was amazing to watch! I had water in my mouth and as a chef myself i'm sure this will taste even better than it looks!"

Jurgen D.

"I am not a vegetarian but all her recipes seems so gooood I will definitely eat more!!!"

Lisbeth R.

"What a generous chef and mentor Nancy Silverton seems to be. Her collaborative spirit with younger chefs is inspirational."

Carolyn E.

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