Butterflied Roasted Eggplant Salad

• 7 -8 garlic cloves, peeled
• 1 cup extra-virgin olive oil
• 1 bunch fresh herb (any type desired)
• 34 cup extra-virgin olive oil
• 1 eggplant
• 1 teaspoon salt
• 1 tablespoon diced tomato
• 1 tablespoon crumbled Greek feta cheese
• 12 teaspoon chopped thyme
• 14 teaspoon chopped parsley

1. In a small saucepan, combine the garlic and oil and cook over low heat until the garlic turns a faint golden color, about 20 minutes.
2. Remove from heat, strain and discard the garlic cloves.
3. This makes about 1 cup garlic-infused oil, more than is needed for the remainder of the recipe.
4. The oil will keep for up to 2 days, refrigerated.
5. Blanch the herbs in a pot of boiling water until brightly colored, about 20 seconds.
6. Drain and dry thoroughly.
7. Place the herbs in a blender and pulse to chop, then add the olive oil and pulse to combine.
8. Set aside for about 2 hours to steep, then strain through a fine-mesh strainer.
9. This makes about 3/4 cup aromatic oil, more than is needed for the remainder of the recipe.
10. The oil will keep for 2 days, refrigerated.
11. Roast the eggplant on a grill or stovetop burner until charred on all sides and the interior is very soft, 6 to 8 minutes depending on the heat.
12. Holding the stem in place, butterfly the eggplant so it opens almost like a panel, with the flesh totally exposed.
13. Score the flesh crosswise.
14. Drizzle over a little garlic olive oil, the salt, tomato, feta and thyme.
15. Garnish the eggplant with parsley and a drizzle of aromatic olive oil.
16. Serve immediately.

garlic, extravirgin olive oil, fresh herb, extravirgin olive oil, eggplant, salt, tomato, feta cheese, thyme, parsley

Taken from www.food.com/recipe/butterflied-roasted-eggplant-salad-433191 (may not work)