Roasted Eggplant with Garlic Oil
Prep Time Minutes 5
Cook Time 40 Minutes
|Prep Time Minutes 5||Cook Time 40 Minutes||Passive Time||Servings People|
I keep waiting for Eggplant to become the new Kale. Eggplant somehow has a poor reputation and does not get much play in the American culinary world, yet I adore it. There are so many great recipes for grilling and roasting eggplant to coax out its sweet and creamy goodness. This recipe roasts eggplant rounds with a coating of garlic oil and the result is a savory side dish with a slight kick.
- 1 Eggplant large and very firm to the touch, without any blemishes or soft spots
- 4 TBS Extra virgin olive oil
- 1 Clove Garlic
- salt and pepper to taste
- Tahini optional, see recipe for tahini in Sabich sandwiches on this site
- Parsley optional
- Preheat the oven to 425.
- To make the garlic oil, place the Olive oil in a small glass bowl. Grate the garlic clove into the oil, using a microplane. Mix to incorporate the garlic and olive oil and add salt and pepper to taste.
- To prepare the eggplant, cut off the stem end and peel stripes of the skin away the long way, so that it looks like a zebra– alternating skin and no skin.
- Then, cut the eggplant into ¾ in thick rounds. Place the eggplant rounds on a greased parchment or foil lined sheet tray.
- Using a pastry brush, brush the upward facing side of each of the eggplant rounds with the garlic oil. Sprinkle with some additional salt.
- Place in the oven on a middle rack and cook for 30-40 minutes, until the eggplant is golden brown and soft on the inside.
- To serve, place the rounds on a platter and garnish with tahini and parsley.