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