Roasted Eggplant Recipe

I have to give the credit for this recipe to my brother in-law’s wife, Oshrit Palvanov, who taught me how to get the burnt aroma from the eggplant.

Here is her recipe:

Prep time: 10 minutes

Ingredients:

3 small eggplants

6 garlic cloves minced

Salt (to taste)

A handful of chopped cilantro to garnish

Directions:

1. Cut the eggplants lengthwise in four different places (be careful not to cut to deep, just up to the centre/heart of the eggplant) and place on a roasting pan

2. Broil (55o degrees) for and hour and a half

3. Remove eggplants from the oven and let them cool

4. After eggplants cooled completely, cut them in half and with a spoon scrape the inside into a medium bowl.

5. Crush eggplant with a fork until you get everything well mixed and no big chunks can be seen.

6. Mix in the garlic, salt and cilantro. Put in the fridge for a few hours.

Serve cold. Enjoy!

roasted eggplants