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Garlic-Roasted Eggplant


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  • 2 large eggplants - (abt 1 1/2 lbs ea)
  • 4 sprigs fresh thyme
  • 10 garlic cloves peeled, and cut lengthwise into slivers
  • Extra-virgin olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Emeril's Essence see * Note
  • 1 lemon cut into eighths
  • Pita bread cut into wedges, and lightly toasted


Servings 2


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Preheat a gas grill (or alternately an oven to 350 degrees).

With a small, sharp knife, cut small slits into each eggplant.

Strip the leaves from the thyme sprigs, and chop. Discard the stems. Insert a sliver of garlic and a bit of chopped thyme into each slit in the eggplant. Rub olive oil onto the eggplants. Grill until black on a grill, turning frequently to ensure even roasting, about 15 minutes, or roast on an oiled baking sheet in the preheated oven, about 1 hour.

Remove from the heat. Slice eggplant lengthwise and when cool enough to handle, scoop the softened pulp into a bowl. Beat until creamy with olive oil, and sprinkle with salt, pepper, and Essence to taste, and a squeeze of lemon juice. Serve with lemon wedges and toasted pita triangles at the table.

This recipe yields about 2 cups.

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