2 large eggplants

1/4 cup (60 ml) olive oil

With the rack in the middle position, preheat the oven to 375ºF (190ºC). Line a baking sheet with a silicone mat or parchment paper.

On a work surface, cut the eggplants in half lengthwise. Using a paring knife, score the flesh of the eggplants without piercing through the skin. Season with salt and pepper.

In a large non-stick skillet over medium-high heat, brown the eggplants in the oil, cut-side down only. Transfer to the baking sheet, cut-side up. Bake for 40 minutes or until the flesh of the eggplants is tender. Set aside.

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