Roasted Eggplant with Garlic and Herbs
- 2 large eggplants (3 pounds), unpeeled, cut into 1 1/2-inch chunks
- 2 tablespoons kosher salt
- 1/2 medium shallot
- 1 clove garlic
- 1/2 cup flat-leaf parsley, packed
- 2 tablespoons full flavored walnut oil
- 1/4 cup extra-virgin olive oil, plus as needed
- 1/2 teaspoon freshly ground pepper
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt.
- Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board.
- Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped.
- Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper.
- Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil.
- Spread the eggplant out on the pan and return to the oven.
- Roast until the eggplant is tender yet firm and rich brown, about 30 minutes.
- Remove from the oven, toss with garlic and herbs.
- Serve right away or at room temperature.
- Cook's Note: Puree leftover eggplant in a food processor and serve as a dip with vegetables, pita bread or crackers.
eggplants, kosher salt, shallot, clove garlic, flatleaf parsley, full flavored walnut oil, extravirgin olive oil, freshly ground pepper
Taken from www.foodnetwork.com/recipes/food-network-kitchens/roasted-eggplant-with-garlic-and-herbs-recipe.html (may not work)