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)
Salt and Pepper

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!

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!

 

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