The first time I tried eggplant was also the very first time I tried to cook with it. I found a weight watchers recipe for eggplant lasagna and decided to try it out. I obviously botched up the recipe somehow because the eggplant never got soft enough to be considered like noodles and the texture was more like a dry sponge… yuck! I never tried to cook with it again… until today. There are a lot of pregnancy apps I’ve been using this pregnancy that tell you what size the baby is by comparing it to fruits and veggies week by week. I thought it would be fun to make recipes that go along with the fruit or vegetable for the week and this week is eggplant! I knew that it was time to try eggplant again and now I can say that I am SO glad I did. Roasted eggplant is amazing and has a great taste and texture too.
Roasting the eggplant brought out a nice caramely flavor and tasted great with the garlic oil I put on top. The trick for any roasted veggies is to get those nice dark brown edges.
Maybe I will try that eggplant lasagna again and make sure those veggies are thoroughly cooked because now I am a big eggplant fan! This recipe is for one eggplant, but I suggest making two at a time for a family of 4.
Garlic Roasted Eggplant
- 1 eggplant cut into large strips
- 2 Tbsp . garlic infused olive oil or 3 Tbsp. olive oil mixed with 1/2 tsp. garlic powder
- sea salt to sprinkle on top
- grated parmesan cheese
- chopped fresh herbs I used basil
- Preheat oven to 400 degrees F. lightly grease a baking pan or put parchment paper on top of a baking pan. Lay the strips on top of the pan evenly and drizzle with the garlic olive oil. lightly dust with salt and bake for 15 minutes then turn the eggplant over and bake again for another 10 to 15 minutes or until the eggplant starts to get a nice deep brown color on the edges. Take out and put on a serving platter. Sprinkle with herbs and parmesan. Enjoy!