Garlic-Roasted Eggplant

• 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. Yield: about 2/3 cup
14. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.
15. Published by William and Morrow, 1993.

eggplants, thyme, garlic, extra virgin olive oil, salt, black pepper, lemon, bread, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/garlic-roasted-eggplant-recipe.html (may not work)