Eggplant is one of my favorite vegetables and one that I never tire!

They were on sale at the local fruit stand and bought four large eggplants. Tonight, I needed to be creative …… working with two ingredients: eggplant + garlic.

preheat oven at 450 degrees

2 eggplant

3 garlic heads

1/4 tsp. red chili flakes

1/4 tsp. dry oregano

Sea salt

3 tbsp. extra virgin olive oil

1 clove fresh garlic chopped

Cut the eggplant (leave skin and seeds) lengthwise (cut 1/4 inch thick). Each eggplant should yield approx. 6 slices. Either spray the baking pan with a vegetable spray or drizzle the pan with olive oil and 2 teaspoon of salt. Then layer the eggplant and bake for 10-12 minutes on each side.

Roasted Garlic:

Peal a few layers of the garlic bulb skin, making sure that the bulb is intact. With a knife, cut off 1/4 of the top of the clove, explosing the individual cloves of garlic. Place the garlic head in a baking dish or cut a double layer of foil wrap and create a little dish (no mess remember). Drizzle each garlic head with olive oil and season with a litle sea salt. Bake for approx. 20 minutes or until the garlic are softened and golden. Remove from oven and set aside for 15 minutes.

In a bowl, squeeze the roasted garlic and give it a little squeeze to let all of the oils and juices come out! Slice the eggplant in cubes and slices and add to the bowl. Add the red chili flakes, oregano, garlic, extra virgin olive oil, and sea salt to taste.

I served the eggplant with grilled chicken. It was light and flavorful. The flavors of the roasted garlic and fresh garlic marinated in the eggplant was a nice combination. See how we stretched two ingredients……

Leftover tips: add the eggplant to your favorite tomatoe sauce and top over your favorite pasta!