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Roasted Eggplant with Garlic Oil

by Julie Lieber / Friday, 01 December 2017 / Published in Vegan, Vegetarian
Roasted Eggplant with Garlic Oil
Votes: 0
Rating: 0
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Print Recipe
Prep Time Minutes 5
Cook Time 40 Minutes
Passive Time
Servings People
Prep Time Minutes 5 Cook Time 40 Minutes Passive Time Servings People
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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.
Ingredients
  • 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
Ingredients
  • 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
Instructions
  1. Preheat the oven to 425.
  2. 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.
  3. 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.
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  4. Then, cut the eggplant into ¾ in thick rounds. Place the eggplant rounds on a greased parchment or foil lined sheet tray.
  5. Using a pastry brush, brush the upward facing side of each of the eggplant rounds with the garlic oil. Sprinkle with some additional salt.
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  6. 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.
  7. To serve, place the rounds on a platter and garnish with tahini and parsley.
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About Julie Lieber

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