By Blooming Aprons
A perfect appetizer or side, this dish is a simple and delicious way to enjoy eggplant.
Eggplant is one of those vegetables that benefit from cooking it through either by frying, grilling or roasting until it burns. The burnt flavor it what gives eggplant a distinct taste. In this recipe, we used Italian eggplant, it is slightly smaller than the regular black eggplant, has less seeds and a milder flavor. There is also a white eggplant variety that you can use here, it doesn’t differ in taste and, like Italian eggplant, has less seeds and a mild flavor. In this recipe we opted to roast the eggplant in the oven, but it works wonderfully on the grill as well, follow the recipe as is, just shorten the cooking time, it will get don on the grill faster than in the oven. This Roasted Eggplant recipe is perfect to be used as an appetizer, as it is small and can be grabbed using your hands. Goes perfectly with some bread and some sour sauce, like lemon yogurt sauce (squeeze some lemon juice in yogurt and season with salt). We enjoy this dish throughout summer or early fall, when eggplant can be widely found at the farmers market.
Preheat the oven to 400 F.
Cut the eggplants in half lengthways. Using a sharp knife, score the inside of each eggplant half without cutting through the skin in a few parallel lines and then crosswise to create a diamond pattern.
Place eggplant halves cut-side up on a baking sheet lined with parchment paper.
In a small bowl, mix the garlic, salt, parsley and olive oil together to create a marinade. Brush it on top of each eggplant.
Roast for 25-30 min or until flesh is tender and soft. Remove from the oven and let cool slightly. Serve warm or at room temperature with yogurt.
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