Roasted Eggplant Smothered In Olive Oil, Parsley, And Garlic: The Best Roasted Eggplant Smothered In Olive Oil, Parsley, And Garlic Recipe from Cook'n

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	Roasted Eggplant Smothered In Olive Oil, Parsley, And Garlic

Serves: 8

This Mediterranean dish, though simple to prepare, is bold in flavor. If you decide to serve it with a different main course, you might want to add crumbled feta cheese and coarsely chopped tomatoes.

   2 eggplant, cut diagonally into 1/4-inch-thick rounds
   1 teaspoon sea salt
   1/2 cup olive oil
   2/3 cup coarsely chopped fresh flat-leaf parsley
   6 cloves garlic, minced

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Spread the eggplant rounds out on 2 large platters. Sprinkle them with the salt, cover with a layer of paper towels, and let stand for 30 minutes. Remove the paper towels and pat eggplant rounds dry with fresh paper towels.

Preheat the oven to 400°F. In a medium bowl, mix the olive oil, parsley, and garlic together. Place a single layer of eggplant rounds on 2 baking sheets. Using a basting brush, baste both sides of the eggplant with the oil mixture.

Bake for 10 to 12 minutes, or until browned on the bottom and crisp on the edges. Turn the eggplant over and cook 10 to 12 minutes longer, or until browned on the second side. Let cool and serve at room temperature.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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