Garlic-Stuffed Roasted Eggplant

The secret to this easy eggplant dish is to start with thick slices, roasted at high heat just to the point of tenderness, and then removed from the oven before becoming mushy. Cooked this way, the eggplant has a mild, garlicky flavor and creamy texture, beautifully complimented by the fresh herbs and the sweet tang of balsamic vinegar. Delicious as a side dish served plain, or topped with a dollop of ricotta and warm marinara sauce or in a sandwich with crusty bread, roasted peppers, goat cheese or feta, arugula and a drizzle of olive oil.

Ingredients:

3 medium eggplants, stems removed, sliced a generous ½ inch thick (no thinner or the eggplant will get too soft and lose its shape)

¼ cup extra-virgin olive oil, plus more for oiling the pan

6 cloves garlic, or more to taste, thinly sliced lengthwise and then cut into thirds

Kosher salt and freshly-ground black pepper

1/3 cup finely chopped Italian parsley or basil or a combination of both.

Good balsamic vinegar for drizzling

Instructions:

Preheat the oven to 475° F.

Place the eggplant slices on a work surface or cutting board.

Working one slice at a time, use a small, sharp knife to make 5 or 6 incisions into the top of each slice, and add the slivered garlic, embedding as much of the garlic as possible into the flesh of the eggplant.

Place the eggplant slices in a single layer on a large, lightly oiled baking sheet.

Do not overcrowd the eggplant or they will steam rather than roast.

If the slices don’t fit comfortably on one sheet, use two sheets or roast them in batches.

Brush the top of each slice with the olive oil.

Season the top of the eggplant with 1 tablespoon of kosher salt and 1 teaspoon black pepper.

Bake 15 to 20 minutes or until just tender and golden brown.

Ovens vary, so check after 15 minutes.

For added color, you can broil for a minute or two at the end but keep an eye on them so they don’t burn.

Remove from the oven and allow the eggplant to cool.

When cool, sprinkle with herbs, a few drops of balsamic vinegar or more to taste and serve.

Note: The eggplant can be refrigerated and stored for later use, but the balsamic vinegar should not be added until just before serving.

Makes 6 servings

Notes:

Cooking Technique: Roasting thick slices of eggplant at high heat until just tender, ensuring they maintain their shape and develop a mild, garlicky flavor with a creamy texture.

Versatility: Can be served plain as a side dish or incorporated into various dishes such as sandwiches or pasta dishes.

Key Ingredients: Eggplant, garlic, olive oil, fresh herbs, and balsamic vinegar.

Maintaining Shape: Use thick slices of eggplant to prevent them from becoming mushy during roasting.

Even Cooking: Arrange the eggplant slices in a single layer on the baking sheet to ensure even roasting.

Flavor Variations: Experiment with different herbs and seasonings according to taste preferences.

Storage: Roasted eggplant can be refrigerated for later use, but add balsamic vinegar just before serving to maintain freshness.

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Serving Suggestions: Serve as a side dish with grilled meats or fish, or incorporate into sandwiches, pasta dishes, or salads.

Balsamic Vinegar: Add just before serving to avoid sogginess if storing leftovers.

Nutrition Information:

Frequently Asked Questions:

Can I use other types of vinegar instead of balsamic?

While balsamic vinegar adds a unique flavor, you can substitute with red wine vinegar or apple cider vinegar for a different taste profile.

How do I prevent the eggplant from becoming too mushy during roasting?

Starting with thick slices and ensuring not to overcook are key.

Removing the eggplant from the oven when just tender helps maintain its texture.

Can I prepare the eggplant in advance and roast it later?

Yes, you can prepare the eggplant slices and store them in the refrigerator until ready to roast.

Just remember to drizzle with olive oil and season before baking.

What other herbs can I use besides parsley or basil?

Feel free to experiment with other herbs such as thyme, oregano, or rosemary to customize the flavor to your preference.

Is it necessary to remove the eggplant stems?

Yes, removing the stems ensures even cooking and presentation of the slices.

Can I use minced garlic instead of slivered garlic?

Yes, minced garlic can be used instead of slivered garlic.

Adjust the quantity according to taste.

Can I roast the eggplant on a grill instead of in the oven?

Absolutely! Grilling the eggplant adds a smoky flavor.

Just make sure to oil the grill grates and cook until tender.

How long can I store leftover roasted eggplant?

Leftover roasted eggplant can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat gently before serving.

Can I freeze the roasted eggplant for later use?

While possible, freezing may alter the texture of the eggplant.

If freezing, wrap the slices tightly in plastic wrap and aluminum foil to prevent freezer burn.

What can I do with leftover roasted eggplant?

Leftover roasted eggplant is versatile.

You can chop it up and add it to salads, pasta dishes, or use it as a topping for pizzas.

It also makes a tasty addition to sandwiches and wraps.