The eggplant season is in full swing. And let me tell you, they are beautiful! I have always liked eggplant, but honestly they can be a little expensive in the states. I also never really used them to make too much outside of Italian food. An eggplant parmesan here and there was generally the extent of my eggplant usage. But when I learned I could get a couple pounds for about 3EC, I decided I needed to branch out.
I wanted to use up some eggplant as a side dish for a simple weeknight dinner so I suddenly realized I should give roasting a try. I found a sweet, simple recipe online and gave it a try. I proceeded to fall in love with my new roasted eggplant discovery.
What You Need:
A few eggplants
2-3 cloves of garlic
salt and pepper
All you need to do is slice the garlic cloves into thin chips and then slice the eggplant into about 1-1.5″ thick slices. Arrange them into a lightly sprayed baking dish or baking sheet, brush the eggplant slices with olive oil and sprinkle with salt and pepper. Then press into each eggplant slice one (or a few) garlic chips. Then place it into a nice hot oven (somewhere around 400 degrees or so) and roast for about 15 minutes or until soft and golden brown.
The roasting highlights how buttery and sweet the eggplant is and the garlic tastes oh so good. And if you are looking for a fun alternative or want to add some extra flavor, I also tried adding a light drizzle with balsamic vinegar before roasting with great results.