Perfect Roast Eggplant

I hear some folks aren't quite sure if they like eggplant or how to prepare it; but let me tell you, cooks in India have it right when they call the eggplant "The King of Vegetables". The key to cooking eggplant is to add lots of flavor. I call it the tofu of vegetables, a mild flavor and open texture makes eggplant a great conveying device for spices and sauces. Slow roasting or grilling develops the texture into caramelized, creamy goodness. .entry-content ul li{ font-weight: bold; list-style:circle; }

Cube or slice your eggplant into thin sheets for a crispier texture, or cube into chunks for a softer, meatier result. No need to remove the skin.

Spread the eggplant on a lightly oiled baking sheet.

In a bowl, create a marinade of 2 tbs soy sauce, 2 tbs tahini (peanut butter works in a pinch), 1 tbsp lemon juice, 2-3 cloves of garlic, salt and pepper.

Coat the eggplant in the mixture and let it soak in for about 10 minutes. Bake in an oven preheated at 350 until golden brown, or you can grill large pieces.

I always make big batches of roasted eggplant and I swear it's even better on day 2. After it's cooked, you could also blend it in a blender with a little extra lemon juice and make some AMAZING baba ganoush.