WARNING: This is not my recipe. I do not know the how's and why's of this recipe, I merely did as I was told. So if you read the recipe and develop questions, such as, "Why do we have to let the eggplant sweat?" or "Why do we cut the eggplant skin into stripes?" I'm sorry, I can't help you. Consult with someone who knows what they are doing in the kitchen (and has experience cooking with eggplant).
Olive Oil Roasted Eggplant with Lemon and Garlic
- 1 large eggplant
|I was told that the eggplant on the left is an Italian Eggplant and the one on the right is an Asian Eggplant. I used both for this recipe and although they both tasted delicious, I think I prefer the Asian Eggplant.|
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
- 2 tablespoons fresh lemon juice
- Minced garlic
1. Peel Eggplant in stripes with peeler. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Sprinkle Eggplant with salt and let “sweat” for ½ hour. Drain, rinse with water, pat dry with paper towels.
2. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or lightly grease.
3. Peel garlic and mince in food processor.
|Minced garlic and olive oil mix.|
6. Sprinkle with lemon juice. Serve hot.
What makes this dish so delicious for me is the contrast in the crunchy garlic and the soft eggplant. I also really love the citrus element of the lemon squeezed on top. Without it, I think the garlic would be too strong. I hope you will enjoy it as much as I did!
To see the original recipe that inspired part of this recipe, visit http://allrecipes.com/recipe/olive-oil-roasted-eggplant-with-lemon/.