What you need: 1 lb eggplant cut lengthwise 1/2 teaspoon cumin 1 teaspoon sherry or red wine vinegar 2 glugs olive oil Salt + Pepper Preheat oven to 375 F Toss the eggplant with olive oil, cumin, salt and pepper. Roast until the flesh is brown, dry and taut, and the inside is soft, about 25-35 minutes…depending on the size. Transfer eggplant to a bowl and toss with the vinegar, then cover bowl with plastic or foil for 5 minutes. This steams the eggplant. Serve or refrigerate for up to 5 days. If you don’t have cumin, use your favorite spice. I like this with paprika as well.
What you need: 1-2 onions 2 garlic cloves 2-3 Tablespoons butter 2 sprigs of thyme Salt and pepper 1 Eggplant 1-2 tomatoes tomatoes Preheat oven to 400 F, and butter a shallow baking dish. Slice the onions and garlic very thin. With half the butter + the thyme sweat them over medium heat until translucent, about 5 minutes. Salt and pepper to taste. Slice the eggplants into 1/4inch rounds and halve the tomatoes. Cover the bottom of your baking dish with the onions, then alternate layers of eggplant and tomatoes. Season with salt and pepper. Cook for about 35-45 minutes until the eggplant is soft enough to be cut with a spoon!