Savory with Roasted Eggplant
An easy way with eggplant is to roast it whole. The flavors deepen as the eggplant slumps into a soft pulp and it requires just a moment to season it and serve it forth.
Ingredients
Serves 6 people
- 6 long slender Italian style eggplants
- 1 bunch Kenter Canyon Farms savory, leaves removed and lightly chopped
- 1 cup Roan Mills toasted breadcrumbs
- 3 cloves garlic, minced fine
- Olive oil for brushing
- Balsamic vinegar for drizzling
- Sea salt and fresh ground pepper to taste
Preparation
Prep: 5 min • Cook: 40 min • Ready in: 45 min
Preheat oven to 400 degrees
Place whole eggplants on sheet pan and place in hot oven, turn them from time to time so they cook evenly, approximately 30-40 minutes. Once they are quite soft remove them and allow to cool until comfortable to handle. Once cool slit each eggplant from just below the stem end so halves are connected at the top. Plate the split eggplants, brush the cut surface with olive oil, sprinkle with sea salt, pepper, a little garlic puree, a sprinkling of breadcrumbs and a little chopped savory, drizzle a little balsamic vinegar. This can be done in advance and held at room temperature for several hours before serving.
Recipe from the Kenter Canyon Farms test kitchen