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Garlic-Roasted Eggplant

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: Eggplant Specialties

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

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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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Read more Comments & Reviews (5)

Comments & Reviews

  • recipe Garlic-Roasted Eggplant
    michelle CHICAGO, IL 04-06-2008

    Flag

    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

    Flag

    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

    Flag

    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

    Flag

    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

    Flag

    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.
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