Roasted Eggplant
Studded with dried garlic slices, these roasted eggplants are rich and savory.
Category
Side Dish
Servings/Yield
Makes 4 halves
Author
Lior Lev Sercarz
Ingredients
2 medium size eggplants, washed and cut in half lengthwise
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Olive oil
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Fleur de sel (or any other salt)
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Sumac
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Thyme
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Dry sliced garlic (or fresh if that's all you have)
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Aleppo
Directions
Preheat the oven to 375 degrees.
Line a baking tray with parchment paper and add the eggplant cut side up. Using a sharp knife score the inside part of the eggplant to create a criss-cross pattern. Drizzle a generous amount of olive oil on both sides and season with sumac, fleur de sel, thyme and aleppo. Place the sliced garlic inside the incisions in the eggplant. Place one every 2 inches or so.
Bake for 30 minutes making sure the garlic slices do not get burnt. You can rotate the pan once or twice during the baking process to obtain more even cooking and coloring. Check to see if the eggplant is soft to touch. Keep on baking if needed.
Serve hot as a side dish with a drizzle of lemon juice, or at room temperature.
Recipe Note
Variations & Ideas:
Dice the cooked eggplant and use as a salad ingredient or pizza topping.
Finely chop the cooked eggplant add mayonnaise or yogurt for a great spread.
Sprinkle parmesan and mozzarella on top of the grilled eggplant, melt, and serve.
Questions? Contact helen@laboiteny.com
