Roasted Eggplant / Vinete prajite

Directions

1. Wash eggplants, trip off the ends.

2. Pre-heat oven to medium-high.

3. Slice eggplants about uniform slices (about as thick as a child’s finger).

4. Mince garlic. Set aside.

5. Rub baking sheet(s) with 1 Tbs olive oil. Arrange eggplant slices on the sheets, so they are not touching.

6. Brush or rub the tops of the eggplant slices with the remaining olive oil. Dust with salt and pepper. Sprinkle with minced garlic.

7. Turn the oven down to medium, and put the eggplant in to roast.

8. Roast until it is soft – about 20 min. Watch the eggplant so that it doesn’t start to burn (if some slices are thinner, they will burn before the others are done). Serve hot or warm.

                                                              

Notes: This simple eggplant dish is very simple and quick. If you can find “specialty” eggplants (yes these exist in some Romanian towns) that are lavender with darker purple stripes – these have the best flavor.

 

Variations: You can adjust this recipe to suit any main dish by adding herbs or other flavorings. You can also sprinkle the eggplant with cheese in the last 5 min of roasting. This dish is also nice with a simple yogurt sauce.