After you try this roasted eggplant, you won't want to eat eggplant any other way!

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INGREDIENTS

1 Eggplant
Garlic powder, to taste
Sea salt & pepper, to taste
2 Rosemary stems
1 Tbsp Olive oil

DIRECTIONS

step #1

Evenly cut eggplant in half lengthwise. Lay the eggplant halves cut side up on a work surface.

step #2

Crosshatch the eggplant in a diamond pattern by running a knife tip deeply and diagonally left to right down the eggplant about 4 times making sure not to cut through the skin. Repeat the pattern from right to left making a diamond pattern.

step #3

Press the eggplant open with your hand and sprinkle salt into the crevices. Let eggplant rest on work surface for 30 minutes.

step #4

Preheat oven to 400 degrees.

step #5

Pick the eggplant up and gently squeeze the water out of it. Wipe moisture off the surface with a paper towel.

step #6

Brush the surface with olive oil and sprinkle with garlic powder. Lay the herb sprigs on a baking sheet and place the eggplant halves on top of them, cut side down.

step #7

Roast 1 hour. The eggplant will collapse during roasting, remove from oven and let rest 20 minutes before serving.

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