Roasted Eggplant with Garlic Oil
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.
  • CourseSide Dish
Servings Prep Time
4People 5Minutes
Cook Time
40Minutes
Servings Prep Time
4People 5Minutes
Cook Time
40Minutes
Ingredients
  • 1 Eggplantlarge and very firm to the touch, without any blemishes or soft spots
  • 4TBS Extra virgin olive oil
  • 1Clove Garlic
  • salt and pepper to taste
  • Tahinioptional, see recipe for tahini in Sabich sandwiches on this site
  • Parsleyoptional
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.
  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.
  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.