Roasted Eggplant
Eggplant is an underutilized vegetable that has subtle flavor that is enhanced by spices as well as pungent accents like lemon or tahini. This recipe roasts the eggplant, so no peeling is needed, and is delicious when complemented by lemon and smoked paprika.
Makes
Serving size
Ingredients
¼ cup olive oil
1 clove garlic, mashed
1 small (436 grams) eggplant
6 sprigs thyme, fresh
½ medium lemon, juiced
1 teaspoon smoked paprika
¼ teaspoon black pepper, ground
Special Equipment:
Pastry brush
Instructions
- Preheat oven to 450°F.
- Combine olive oil and garlic in a bowl and set aside.
- Slice eggplant in half lengthwise.
- Score each half with the tip of a knife in a diamond cross-hatch pattern.
- Brush the olive oil mixture into the cuts with a pastry brush or drizzle slowly and evenly over both halves.
- Bruise the thyme to release its aroma with a dull side of a knife or a pestle.
- Place three sprigs of thyme on top of each half of the eggplant, pressing them slightly into the flesh.
- Roast the eggplant halves in the oven for approximately 45 minutes or until tender and slightly browned.
- Pour lemon juice over each half, distributing evenly.
- Sprinkle smoked paprika generously, and pepper, on top and serve immediately.
Cooking Tip
When you want to add fresh herbs to a recipe but don’t want the tiny pieces of herbs in the finished dish, you can bruise the leaves to release the oils and leave the leaves on the stems. Herbs like rosemary, thyme, or oregano can be gently pounded in a mortar and pestle, or on a cutting board with the dull end of a knife. This releases their aromatic oils.
Recipe contributed by FamilyCook Productions
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