Best Roasted Eggplant With Garlic And Herbs Recipes

Garlic and Herb Eggplant image

Provided by Food Network Kitchen

Time 1h30m

Yield 6

Number Of Ingredients 7

2 medium eggplant, peeled and diced into 1 1/2 pieces (about 3 pounds)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, thinly sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint

Steps:

Toss the eggplant in a large colander with a generous sprinkle of salt. Set the colander over a bowl to drain and top with a second bowl filled with water or a few heavy cans to press the liquid out of the eggplant. Set aside for at least 1 hour or up to 3 hours.
Spread the eggplant out onto a baking sheet or large cutting board and pat dry with paper towels.
Heat the oil in a large skillet set over medium heat. Add half of the eggplant and half of the pepper flakes and cook, stirring occasionally until tender and lightly browned, about 7 minutes. Add half of the garlic and continue to cook until the garlic is soft, about 1 minute. Remove from the skillet to a bowl. Repeat with the remaining oil, eggplant, crushed red pepper and garlic. Off the heat, add the reserved eggplant back to the skillet, stir in the parsley and mint and season with salt and pepper.

Roasted Eggplant and Garlic Soup image

Provided by Emeril Lagasse

Categories appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup roasted garlic
1/2 cup chopped assorted mild herbs, such as basil, oregano, parsley, etc.
Drizzle of olive oil
Salt and pepper
2 large eggplant
1 tablespoon olive oil
1 cup minced onions
1 tablespoon minced garlic
1 1/2 quarts of vegetable or chicken stock
1 cup heavy cream
Cayenne pepper to taste

Steps:

Preheat oven to 400 degrees. In a mixing bowl, combine the garlic, herbs and drizzle of olive oil together. Season with salt and pepper. Mix thoroughly. Split the eggplant in half, lengthwise and smear the garlic mixture over the top of each eggplant half. Place the eggplant on a baking sheet and place in the oven. Roast the eggplant for 30 minutes or until the eggplant is tender. Remove from the oven and cool. Using a spoon, remove the flesh of the eggplant and discard the skin. Heat the oil in a 2 quart saucepan. When the oil is hot, add the onions. Saute for 2 minutes. Add the roasted eggplant and garlic and continue to saute for 2 minutes. Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes. Using a hand-held blender, puree the soup until smooth. Stir in the cream and continue to simmer for 3 minutes. Season the soup with the salt and the cayenne.