Garlic-Roasted Eggplant (Emeril Lagasse) |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
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 |
Directions:
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. Discard the stems. Insert a sliver of garlic and a bit of chopped thyme into each slit in the eggplant. Rub olive oil onto the eggplants. 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.
4. Remove from the heat. Slice eggplant lengthwise and when cool enough to handle, scoop the softened pulp into a bowl. Beat until creamy with olive oil, and sprinkle with salt, pepper, and Essence to taste, and a squeeze of lemon juice. Serve with lemon wedges and toasted pita triangles at the table.
5. Essence:
6. Combine all ingredients thoroughly and store in an airtight jar or container.
7. Yield: about 2/3 cup
8. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
|
|