Garlic-Roasted Eggplant

Garlic-Roasted Eggplant
Garlic-Roasted Eggplant

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 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

Directions

* 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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