Garlic-Roasted Eggplant

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: Eggplant Specialties

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
20 min
Level:
--
Yield:
About 2 cups

Times:

Prep: 15 min
Inactive Prep: --
Cook: 20 min
Total:: 35 min

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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

Directions

Preheat a gas grill (or alternately an oven to 350 degrees F).

With a small, sharp knife, cut small slits into each eggplant.

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.

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.

Essence:

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

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Comments & Reviews

recipe Garlic-Roasted Eggplant
michelle CHICAGO, IL 04-06-2008
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wonderful
Rated: 5 stars out of 5

I used (2) large Chinese eggplant instead of the regular large "black beauty" (I think there are less seeds in Chinese... eggplant). We wonderful! I also added a handful of Parmesan cheese and used olive oil infused with basil. I mixed everything in my food processor to get a better blend of all the ingredients.Read more
recipe Garlic-Roasted Eggplant
Bill Front Royal, VA 08-13-2006
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Super dip - Super base
Rated: 5 stars out of 5

We cut the cayenne component of the Essence to 1 tsp rather than 1 tbs. The latter would have been too hot for us. Can... see this produce as a base for such diverse items as scrambled/deviled eggs to guacomole to veggie rollups. It's good hot or coldRead more
recipe Garlic-Roasted Eggplant
Brenda Malden, MA 01-08-2006
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Brenda-Malden, MA
Rated: 5 stars out of 5

This recipe is awesome. I use often.
recipe Garlic-Roasted Eggplant
LAUREN south bend, IN 08-05-2005
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garlic and eggplant how can you go wrong
Rated: 4 stars out of 5

This was very good. It had wonderful flavor and texture. Well worth the mess in the kitchen.
recipe Garlic-Roasted Eggplant
KATY Miami, FL 08-14-2004
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Eggplant ala garlic extravagantic
Rated: 5 stars out of 5

This eggplant was fabulous. Not only did I like this but my husband did too. Thanks, Katy. God bless.