Roasted Eggplant

Roasted Eggplant


Eggplant – cut in half then cut crosshatching cuts about ¾ inch deep

Olive Oil – 1 ½ Tablespoon

Sea Salt – ½ Teaspoon

Garlic – 1 clove smashed with side of a knife

top with goat cheese or tahini


Preheat Oven to 400 degrees

Brush the eggplant surface after cutting the X patterns, season the eggplant with salt, In a small bowl mix the garlic, and Olive Oil to make a paste. Spoon the paste over the Eggplant flesh, place on a sheet pan bake one hour rotating halfway through. After an hour pierce with a fork to check for tenderness.

For a complete dinner add Naan bread, assorted olives, dolades, tahini or goat cheese.

Market Shopping List:

Eggplant – your favorite farm

Na’an- Hussein Alhamka

Goat Cheese- Chile Acres

Tahini – Habbouz Tunisian Cuisine


Posted in All Recipes, Recipe, Recipe Box, Summer, What's In Season