
Roasted Rosemary EggplantRecipe by Chef Michael Williams Prep time 15 mins Cook time 20 mins We have provided you with a recipe that goes well as part of dinner or as a nice snack. Check out the variations to see what else you can do with this recipe. Ingredients 1 eggplant ¼ cup olive oil 1 tablespoon shallots (finely chopped) 2 garlic cloves (minced) 1 tablespoon fresh rosemary (finely chopped) 1 tablespoon fresh thyme leaves ¼ teaspoon salt 1/8 teaspoon pepper Directions Preheat the oven to 425° F. Cut the ends and peel the eggplant. Cut in half and score the eggplant about 1/3 of the way through making a nice cross pattern. Combine olive oil, shallots, garlic, rosemary, thyme, salt and pepper in a mixing bowl and stir very well. Alternatively you can skip all of the chopping and add everything from step 3 to a mini food processor and puree Place the eggplant into a casserole dish or roasting pan and then brush liberally with the olive oil mixture. Make sure to brush in all of the score marks that you cut. Now transfer to the oven and roast until the eggplant is nicely browned all over. Remove from the oven and serve as the vegetable portion of a meal or use as a snack on its own. Variations Wanna turn this roasted eggplant into a super yummy dip…take one half roasted eggplant and combine in a food processor or blender with ¼ cup plain yogurt, ¼ teaspoon paprika and 1 teaspoon lemon juice and puree until smooth. Use the dip in place of mayo on your sandwich or wrap.

Roasted Rosemary EggplantRecipe by Chef Michael Williams

Prep time 15 mins
Cook time 20 mins

We have provided you with a recipe that goes well as part of dinner or as a nice snack. Check out the variations to see what else you can do with this recipe.

Ingredients

1 eggplant
¼ cup olive oil
1 tablespoon shallots (finely chopped)
2 garlic cloves (minced)
1 tablespoon fresh rosemary (finely chopped)
1 tablespoon fresh thyme leaves
¼ teaspoon salt
1/8 teaspoon pepper

Directions

Preheat the oven to 425° F.
Cut the ends and peel the eggplant. Cut in half and score the eggplant about 1/3 of the way through making a nice cross pattern.
Combine olive oil, shallots, garlic, rosemary, thyme, salt and pepper in a mixing bowl and stir very well. **Alternatively you can skip all of the chopping and add everything from step 3 to a mini food processor and puree**
Place the eggplant into a casserole dish or roasting pan and then brush liberally with the olive oil mixture. Make sure to brush in all of the score marks that you cut.
Now transfer to the oven and roast until the eggplant is nicely browned all over.
Remove from the oven and serve as the vegetable portion of a meal or use as a snack on its own.

Variations

Wanna turn this roasted eggplant into a super yummy dip…take one half roasted eggplant and combine in a food processor or blender with ¼ cup plain yogurt, ¼ teaspoon paprika and 1 teaspoon lemon juice and puree until smooth.
Use the dip in place of mayo on your sandwich or wrap.