Eggplant is an agreeable candidate for roasting—very willing to absorb flavors from the oil it is brushed with. The only trick is to slice it evenly and to a thickness of about ⅜ inch. If you slice it thicker, it will dry out as it roasts, becoming rubbery rather than juicy. If you slice it thinner, it will char and become brittle.
SERVES 4 TO 6
INGREDIENTS:
TOMATO-BASIL RELISH
- 2 large ripe tomatoes, cored, seeded, and diced
- 2 scallions, white and tender green parts only, finely chopped
- 2 tablespoons finely chopped fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sherry or red wine vinegar, or more to taste
- Salt and freshly ground black pepper
EGGPLANT
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 1 large or 2 small eggplants (about 2 pounds), peeled and sliced into ⅜-inch-thick rounds
INSTRUCTIONS:
- To make the relish, combine the tomatoes, scallions, basil, oil, and sherry in a medium-size bowl. Season generously with salt and pepper. Taste and adjust the seasonings, adding more vinegar, salt, or pepper as needed. Cover and set aside at room temperature.
- Preheat the oven to 400°F. Lightly oil a large shallow roasting or half sheet pan.
- To make the eggplant, combine the oil and garlic in a small bowl. Season generously with salt and pepper. Brush both sides of the eggplant slices with the seasoned oil. Arrange in a single layer in the pan.
- Roast for 20 to 25 minutes, until the eggplant is well browned and very tender, turning once.
- To serve, divide the eggplant among four to six plates and spoon a couple of tablespoons of the relish on top. Pass any additional relish at the table.
