Roasted Eggplant with Garlic and Herbs

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After reading some of the reviews, I did cut down on the salt & oil. I didn't have the walnut oil so I used olive oil, also an onion instead of the shallot. I chopped the garlic & 1/4 onion very small and actually sautee'd them and added Italian seasoning & parsley. It was pretty tasty and I will make it again. Better than when I grilled eggplant the other day, it wasn't good or flavorful at all.

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Even my husband (who is not generally a fan of vegetables liked this! I saw the previous reviews that it was too greasy, so I just eyeballed the oil and it was fine. I did think it was a tad too salty, so I might cut down on that next time, but the flavors were perfect and it was so easy to make!

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I have made this twice...made some minor adjustments to the amount of oil and salt (I only use sea salt, about 2tsp as opposed to 2TBS and I just eyeballed the oil and the second time I made it I added some fresh oregano to the herb mixture. My family LOVES it. I'm making it again this week to serve with some Italian sausages, angel hair pasta and a simple marinara.

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as is, the recipe has too much oil. with about 3 tbsp oil total it is delicious!

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I loved this! I saw that someone thought it had too much oil that made it greasy, so I eyeballed the oil and didn't measure. Roasted the eggplant just a few minutes longer. Didn't have walnut oil and used olive oil and crushed almonds instead, which was okay. Will definitely use walnut oil or walnuts next time. Really enjoyed the lack of calories too!

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Whoah whoah whoah!!! WAY too greasy. I followed the recipe as stated, but used 1 large eggplant and 1 large zucchini. It smelled great and looked great, but tasted horrible. It was so saturated in oil that it was inedible. INEDIBLE! What a disappointment.

I would recommend not adding any oil, just the garlic and spices.

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I sliced the eggplant into 1/4 in. rings. Sauteed one side in olive oil; flipped to other side in the oil and added various garden herbs including basil, thyme and parsley--don't limit yourself-- until they wilted a bit. This made a wonderful appetizer.

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i altered the instructions a bit -- halved the recipe, did away with the shallot and walnut oil, increased the garlic and added a dash or two of cayenne pepper. i was always going to use it as a dip and it turned out great! very garlicky, a little spicy, and delicious. i think i'm going to add a squeeze of lemon, too.

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I only had 2 eggplants, so I made up the difference with some zucchini sliced in big chunks. It came out great!