For the best flavor, pick a light eggplant that is shiny and dark purple.
WHAT YOU NEED
For roasting:
- 1 large eggplant (or 2 small eggplants)
- ⅓ cup of olive oil
- ½ tsp kosher salt
For dressing:
- 2 garlic cloves
- ½ cup chopped parsley leaves
- 2 tbsp of olive oil
- Juice from 1 lemon
- 1 tbsp Balsamic or white wine vinegar
- 1 tsp maple syrup
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp red chili pepper (optional)
HOW TO MAKE
Roasting:
- Preheat the oven to 380F/195C.
- Cut the eggplant sideways into thick round slices (about 1 inch thick) and sprinkle kosher salt on top.
- Place parchment paper on an oven tray and spread half the amount of the olive oil.
- Arrange the eggplant slices on the parchment paper. Spread the rest of the olive oil on top of the eggplant.
- Bake for 25 min then flip the eggplant. Bake for another 15 mins until the eggplant is golden.
- Remove the eggplant from the oven. Set aside to cool for about 5 minutes.
Dressing:
- On a cutting board, coarsely chop the parsley leaves and thinly chop the garlic.
- In a jar, add olive oil, lemon juice, balsamic vinegar, brown sugar or maple, salt, black pepper and garlic. Stir well and put aside for a few minutes.
Mixing:
- On a cutting board, coarsely cut the eggplant pieces into large squares.
- Place the eggplant in a serving bowl and add the dressing. Mix well with your hands (or a spoon).
- Cut the chili pepper into thin slices and place on top.
Enjoy!
