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Easy Roasted Eggplant

From Stones River Market

<p>Eggplant can be roasted whole, with slit in skin to prevent bursting. The skin is discarded, but be sure to retain the juice of the eggplant. Eggplant can also be sliced lengthwise and roasted. Either method retains the food value and flavor with few or no added calories.</p> <p>Whole roasted can be scooped out to make a casserole (see separate recipe) or to make baba ganoush, a Middle Eastern dip that is delicious with pita bread or crackers. (See separate recipe.)</p>
Source: My friend Sima (Entered by Kathleen Ferris)
Serves: Depends on how many eggplants you use, and how many eggplant lover yous have for meal..

2 or more medium or large eg about 3 lbs. eggplants
3 Tbsp virgin olive oil
1 large clove garlic. pressed

Step by Step Instructions
  1. Heat oven to 400 degrees. Wash whole eggplant, removing stems.
  2. Slice through center of each, lengthwise, and score lightly the inner side of eggplants.
  3. In small bowl, add pressed garlic to olive oil. Then brush inner sides of eggplants with oil. Sprinkle lightly with salt and pepper, then roast for 20 minutes, or until golden brown. To eat, scoop out innards and enjoy..
  4. If you roast eggplant whole, make a small slit so that steam can escape. Roast until soft but not completely collapsed. Retain juice for your recipe.