Roasted Eggplant Recipe
Serves 45 mins prep40 mins cook
This Roasted Eggplant can be used for spreads, or enjoyed on its own with a refreshing yogurt dip. Cook it in the oven, or place directly on the grill.
0 servings
What you need
Instructions
0 Wash and pat dry the eggplant. Take a knife and cut each one in half. Take each half off the eggplant, place it horizontally facing you, and score the inside of the eggplant making lengthwise cuts all the way to the end, followed by diagonal cuts with a knife. You should have a diamond or a square pattern. 1 Line a baking sheet lined with parchment paper and oil it with a drizzle of olive oil. Drizzle on a bit more olive oil on the eggplant with a sprinkle of salt each one. 2 Play them flat side down and bake in a preheated 400°F (200°C) oven for 40 to 45 minutes or until the bottoms are caramelized and the tops are soft. You should be able to insert a knife into the skin easily. 3 Take it out of the oven and plate them. In a small bowl mix the oil, basil, and garlic. Brush on the garlic basil oil. In another a separate bowl, mix all of the ingredients for the yogurt sauce to serve on the side with and enjoy.View original recipe