Eggplant used to intimidate me. I was always told that if you didn’t prepare it right the eggplant would turn out bitter, so I think I avoided making it myself and just stuck to ordering it when I went out to eat.
This year I decided to plant Japanese eggplant in my garden, so I guess that meant I would have to learn how to work with it. I have one Japanese eggplant plant in my garden and it has just gone nuts. I pick at least 10 eggplant on a weekly basis!
When I had my first eggplant harvest I did a quick search for recipes and found THIS one on the Real Healthy Recipes blog.
I simplified the recipe by leaving out the lemon since I like to prepare a ton at a time and want to be able to use it throughout the week for different purposes (not every meal lends itself to lemon). I also use about 1/2 that amount of oil and found that I only need to roast them for about 18-22 minutes (maybe my eggplant are small?). The first time I made this recipe I roasted the eggplant for the full 40 minutes and found them too be a little too mushy for my taste.
Scoring the eggplant as she suggests really allows the garlic flavor to get in there and they turn out so pretty.
Head on over to the Real Healthy Recipes blog to find out the method for preparing this yummy eggplant dish. Click HERE for the printable recipe.