Garlic-Roasted Eggplant

By á-174942

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

Details

Servings 2

Preparation

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.