Eggplant Slices with Garlic and Parsley

Eggplant slices with garlic and parsley are a delightful and savory dish that celebrates the creamy goodness of large eggplants. Though smaller eggplants are usually preferred due to their fewer seeds and tender skin, this recipe beautifully transforms the larger ones into a flavorful treat. Roasted to perfection, these eggplant slices are seasoned with a mixture of minced garlic, fresh parsley, and extra virgin olive oil, resulting in a creamy and mouthwatering dish.

Makes: 4 servings

Time: About 45 minutes (without salting)

INGREDIENTS:

• 2 medium or 1 large eggplant (approximately 1.5 to 2 pounds total)
• Salt
• 1/4 cup extra virgin olive oil
• 1 tablespoon minced garlic
• 1/2 cup minced fresh parsley leaves, plus more for garnish
• Freshly ground black pepper

INSTRIUCTIONS:

1. If the eggplant skin is thick or the eggplant is not perfectly firm, peel the skin. Cut the eggplant into 1-inch-thick slices. If time allows, you can salt the eggplant slices (see page 293 for salting instructions).
2. Preheat the oven to 400°F (200°C). Grease a baking sheet with half of the olive oil. Make several slits on one side of each eggplant slice and place them on the prepared baking sheet.
3. In a bowl, combine the remaining olive oil, minced garlic, and 1/2 cup of minced parsley. Add salt (if you didn’t salt the eggplant) and black pepper to taste. Mix well to create a flavorful mixture.
4. Spread the garlic and parsley mixture on the eggplant slices, pushing it into the slits to infuse the flavors.
5. Bake the eggplant slices without turning them until they become soft, usually taking around 40 minutes or more.
6. Once done, garnish the eggplant slices with additional minced parsley and serve them hot or at room temperature.

VARIATIONS:

a) Eggplant Slices with Garlic and Scallions:

• Substitute the olive oil with a neutral oil like grapeseed or corn oil.
• Replace the minced parsley with chopped scallions (green onions).
• Enhance the flavor by adding 2 tablespoons of soy sauce and 1 tablespoon of dark sesame oil to the garlic mixture in Step 2.

b) Mashed Eggplant with Garlic and Mint:

• Follow the recipe through Step 3, ensuring the eggplant is roasted until very tender.
• Transfer the roasted slices to a large bowl and mash them using a fork or a potato masher. Leaving the skin on is perfectly fine as it will break into small bits.
• Stir in 2 tablespoons of freshly squeezed lemon juice, a pinch of hot red pepper flakes, and 1/4 cup of chopped fresh mint leaves.
• Taste and adjust the seasoning as needed.
• Serve the mashed eggplant at room temperature as a side dish or a thick sauce, optionally drizzling with additional olive oil.

These Eggplant Slices with Garlic and Parsley offer a wonderful way to enjoy the unique flavor and texture of large eggplants. With a few simple ingredients, the dish transforms into a creamy and savory delight that will leave your taste buds satisfied. Whether served hot or at room temperature, it makes for a delicious and versatile addition to any meal.

For those looking to explore further, the recipe offers two delightful variations: Eggplant Slices with Garlic and Scallions, boasting an Asian-inspired twist, and Mashed Eggplant with Garlic and Mint, a delightful side dish or sauce alternative.

Next time you find yourself with large eggplants on hand, don’t hesitate to give this recipe a try. From the inviting aroma to the delightful taste, Eggplant Slices with Garlic and Parsley are sure to become a favorite in your culinary repertoire. Enjoy the creamy goodness and the aromatic blend of flavors in this delightful dish!