Monday, October 15, 2012

Smokey, Roasted Eggplant

       Adapted from Elsie Marley
2 large eggplants (4 or 5 of the small, thin type)
1 tablespoon salt
1/3 cup olive oil
2 tablespoons cider vinegar (or whatever vinegar you have)
2 teaspoon smoked paprika (don’t substitute regular paprika, go get the smoked stuff)
1 teaspoon cumin
1 tablespoon maple syrup (optional, but good)
2 large garlic cloves
1 cup parsley leaves, chopped
Juice of 1 lemon
Heat the oven to 375 degrees F
Cut the eggplant into cubes (1 inch or so) and sprinkle with the salt
Whisk the oil, vinegar, paprika, cumin, and maple syrup together
Add the garlic and the eggplant.
Mix everything up and spread it out on one sheet pant (it looks like a lot for one sheet pan, but the eggplant shrinks considerably)
Put it in the oven for 1 hour–stirring now and then. Really it can stay in for even longer, it just gets better.
When the eggplant is done, take it out and squeeze the juice of 1 lemon over the top.

Stir in the parsley and eat!

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