“Mind of a Chef” Taught Me How to Make This

Roasted Eggplant with Herbs and Garlic 2This dish was purely made for convenience.  I wanted something delicious, healthy, and versatile.  Roasting eggplant is SO easy and can be turned into sides, spreads, sauces, toppings, dips, and more.  Even better is when I decided to use eggplant to introduce solid foods to Rayden I was able to introduce herbs and healthy fats (like extra virgin olive oil), too.

First thing first, you have to roast the eggplant.  I was watching Mind of a Chef on Netflix. In Season 4, Chef Gabrielle Hamilton is featured with her feel good, decadent, and easy-going indulgent scratch-made recipes from her beloved restaurant, Prune. In one of the episodes she takes a whole eggplant and roasts it on top of a gas stove.  The outer skin is nicely burnt while the meaty inside becomes juicy and tender.  In my version, I use the oven because I do not have a gas stove.

Side note:  Before I go into how easy this dish is to make, I wanted to mention that Season 4 of Mind of a Chef also features Chef David Kinch and his restaurant Manresa. If anyone can hook me up with a table for 4 (my husband, myself, Rayden, and a lucky friend) I would really appreciate it.  Hahahaha! I WANT to eat his food!


Roasted Eggplant with Herbs and Garlic

Ingredients

1 Eggplant
1-2 teaspoons of Dried Parsley
1-2 teaspoons of Dried Thyme
2-3 Garlic Cloves chopped or 1 tablespoon of Garlic Powder
Extra Virgin Olive Oil
Grated Parmesan Cheese (optional)
Red Pepper Flake for garnish (optional)

Take one whole EGGPLANT and wash off the outer skin.

  • Place the eggplant onto a baking tray
    • Poking holes, cutting off the stem, or spraying the outside of the eggplant are not necessary
  • Set your oven to 350° Fahrenheit and leave the eggplant alone to bake for 45-50 minutes
  • After, take the eggplant out of the oven and let rest for 10 minutes
  • Transfer the eggplant to a cutting board and peel off the outer skin using a paring knife (or your hands)
    • Discard the skin
  • Take a larger kitchen knife and chop the eggplant
    • Keep the seeds. They’re a great source of fiber and easy to eat.

To finish this dish, take the chopped eggplant and gently pour it into a food processor.

  • Add the rest of the ingredients and drizzle EXTRA VIRGIN OLIVE OIL on top
  • Mix or puree until you get the consistency you like

Eat as is by the spoonful or use as a nice touch for pastas, pizzas, sandwiches, salads, appetizers, and more.  Enjoy!

 

Go back to: Sides

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