Garlic Roasted Eggplant

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A unique and brilliant way to roast eggplant for a mellow and melt in your mouth experience.

Course Appetizer, Side Dish, Snack

Cook Time 1

Total Time 1

Servings people

Calories 203

Author Timothy Pakron

Ingredients

1 large Italian eggplant
5-6 cloves garlic depending on eggplant size, thinly sliced
⅓ cup olive oil
½ teaspoon freshly cracked black pepper
¼ teaspoon sea salt
1 teaspoon nutritional yeast flakes are best!
2 tablespoons tamari or soy sauce or coconut aminos
2 tablespoons vinegar plain, white or red wine, or rice

Instructions

Preheat the oven to 300° F.
Using a sharp knife, halve a large eggplant. Deeply (but not all the way through!) score each half in an ‘X’ like pattern. Stuff with thinly sliced garlic. Transfer to a large skillet or baking sheet.
Drizzle with olive oil.
Drizzle with tamari (or soy sauce) and rice or white vinegar. Sprinkle with sea salt and black pepper. Dust with nutritional yeast.
Gently move around to get the bottom coated and roast in a 300 degree F oven for 60-75 minutes until soft, tender, and golden brown on the bottom. (The eggplant should fall apart!) Add more salt and pepper, to taste. Enjoy!

Notes

In regards to measurements, I am more so trying to give you a guideline to use for inspiration. If the eggplant is super big- use a bit more of everything. If you are using smaller eggplants, pull back a bit. Of course, you can always add more salt at the end (and I often do because I like the crunch). This is now your recipe- have fun and go with the flow boogers.

I love eating this recipe straight out of the dish but you can certainly serve it with some rice, pasta, or incorporate it into a bowl of goodness. I've also had people tell me they spread it on toasted sourdough and it was amazing. I believe them.

Could you also throw in some cherry tomatoes to roast along with the eggplant? That's a fabulous idea.

Nutrition