Garlic-Roasted Eggplant
Show: Emeril LiveEpisode: Eggplant Specialties
Rate This RecipeRead users' reviews (6)
- Recipe categories: Vegetables, Eggplant,
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- ratings & reviews(6)
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Average Rating:
Total Reviews: 6
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By mrs.petro
Milwaukee
on September 05, 2011
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This was so easy and delicious. I mixed the seasonings for the essence and only used about 2 tbsp of it and saved the rest in a baggie. I only used 1 tbsp of cayenne so I would be able to eat it. My husband said it was really good. Made the house smell delicious too. I used bottled lemon juice instead of fresh. Great recipe!
By michelle_9562462
CHICAGO, IL
on April 06, 2008
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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.
By vbcos12003_2371227
Front Royal, VA
on August 13, 2006
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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 cold
By littleg494_4467734
Malden, MA
on January 08, 2006
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This recipe is awesome. I use often.
By usdego_1158610
south bend, IN
on August 05, 2005
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This was very good. It had wonderful flavor and texture. Well worth the mess in the kitchen.
By kzakas_827157
Miami, FL
on August 14, 2004
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This eggplant was fabulous. Not only did I like this but my husband did too. Thanks, Katy. God bless.