Eggplant is that vegetable. The one you dreaded as a child, the one that hits the table for a special occasion but is loved by few, the one that’s pigeon-holed for being difficult to perfect. But, eggplant is also beautiful and silky and healthy. And this recipe is wildly easy and delicious too!
Roasting is a foolproof method for cooking eggplants, but with the early arrival of Spring we suggest throwing these on the grill (or in a pan if you’re not quite ready to pull out the BBQ). There is no wrong way of getting these aubergines ready. We like tucking into this eggplant tapenade with the baguette crisps from 2 Greek Gals or luxuriously folded into fresh pasta from Soffritto. Heck, it even makes a great dip for vegetables.
2 small eggplants from Gull Valley Greenhouses
2 garlic cloves, cut into slivers, 1 Lemon, and a mittful of flat leaf parsley from Cherry Pit
a healthy scoop of pitted Nicoise olives and pitted lemon preserved green olives from Soffritto *you can go all in on the Nicoise, but we liked mixing it up.
Olive Oil from Soffritto
Sea Salt & Pepper (to taste)
Tip: younger, smaller eggplants which are sweeter are preferable. Regardless of the size, pick eggplants that feel heavy, have a smooth and shiny skin, and a stem-end “hat” that looks green and fresh.
*We first made this recipe July 12th, 2013 and it was so good we had to share it again.