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BuffaloSpree.com's Recipe of the week: Herb-roasted eggplant



2-4 eggplant (~2 lbs.)

1 tsp. salt, plus 1 tsp. salt for dressing

1/2 c. extra-virgin olive oil

3 tbsp. lemon juice

2 tsp. balsamic vinegar

1 clove garlic, crushed and grated or minced

1 tsp. oregano

1 tsp. rosemary

1 tsp. thyme

1/2 tsp. black pepper



Slice eggplants in half lengthwise. Score the flesh deeply in a diamond cross-hatch pattern by making several long cuts across the eggplant in one direction and then cut across the other direction. Separate the flesh of the eggplant to open the cuts and sprinkle salt evenly across each piece. Place eggplant, cut side up, in a colander in the sink for about 30 minutes.


Preheat the oven to 400°F. Line a baking sheet with parchment. Combine lemon juice, vinegar, garlic, herbs, salt, and pepper, in a medium bowl. Whisking constantly, add the oil and combine; set aside.


After 30 minutes, gently squeeze the eggplant to extract the excess liquid and pat them dry with a paper towel or cheesecloth. Brush each half with dressing, reserving about half for serving. Arrange each half, cut side down, on parchment lined baking sheet. Roast for 1 hour.


Let cool considerably before handling, about 15-20 minutes. Gently turn eggplants and brush the cut sides with the remaining dressing, as desired.


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