When eggplant is in season it can surprise you with its velvety texture and distinctive flavor. Spend a few minutes salting it , then a good rinse, before baking and you will have a delicious dish.
The vitamin & mineral content of eggplants is quite extensive. They’re a great source of vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium, manganese, phosphorus, copper, fiber, folic acid, and potassium.
Season/ late summer
Prep time: 1/2 hour
Bake time: 20-30 minutes
1 large purple eggplant, sliced 1/4 -1/2 " thick
3 garlic cloves, sliced thin
8 mission figs , or other, quartered
1/4 cup chopped fresh parsley
1/4 cup extra virgin olive oil
1 lemon juiced & zest, organic
2 tbsp. pine nuts, toasted
pinch of fresh ground black pepper
This is an important step in creating mouth watering eggplant.
Lay eggplant out in a single layer on baking dish. Generously salt. Let sit for 30 minutes, or more if you have the time. This removes the bitterness. Rinse under cold water, and pat dry on paper towels.
Preheat oven to 400.
Lay eggplant on baking sheet and drizzle with olive oil. Lay sliced garlic on top of eggplant. Bake for about 30 minutes. Turn over half way through cooking. If you need a bit more olive oil, use your judgement.
Plate eggplant and drizzle with fresh lemon juice, and zest. Lay figs around and on top, along with pine nuts and chopped parsley. May be drizzled with a bit more olive oil.