Garlic-Roasted Eggplant Recipe

Name: Garlic-Roasted Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants, about 1 1/2 pounds each; 4 sprigs fresh thyme; 10 cloves garlic, peeled and cut lengthwise into slivers; Extra virgin olive oil; Salt; Black pepper; Essence, recipe follows; 1 lemon, cut into eighths; Pita bread, cut into wedges and lightly toasted; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

2 large eggplants, about 1 1/2 pounds each
4 sprigs fresh thyme
10 cloves garlic, peeled and cut lengthwise into slivers
Extra virgin olive oil
Salt
Black pepper
Essence, recipe follows
1 lemon, cut into eighths
Pita bread, cut into wedges and lightly toasted
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
Preheat a gas grill (or alternately an oven to 350 degrees F).
2
With a small, sharp knife, cut small slits into each eggplant.
3
Strip the leaves from the thyme sprigs, and chop.
4
Discard the stems.
5
Insert a sliver of garlic and a bit of chopped thyme into each slit in the eggplant.
6
Rub olive oil onto the eggplants.
7
Grill until black on a grill, turning frequently to ensure even roasting, about 15 minutes, or roast on an oiled baking sheet in the preheated oven, about 1 hour.
8
Remove from the heat.
9
Slice eggplant lengthwise and when cool enough to handle, scoop the softened pulp into a bowl.
10
Beat until creamy with olive oil, and sprinkle with salt, pepper, and Essence to taste, and a squeeze of lemon juice.
11
Serve with lemon wedges and toasted pita triangles at the table.
12
Combine all ingredients thoroughly and store in an airtight jar or container.
13
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.
14
Published by William and Morrow, 1993.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 large eggplants, about 1 1/2 pounds each, 4 sprigs fresh thyme, 10 cloves garlic, peeled and cut lengthwise into slivers, Extra virgin olive oil, and more.

Yes, Garlic-Roasted Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic-Roasted Eggplant

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