I don’t have any pictures of my efforts, because, well, I just didn’t bother to get out the camera, but I thought I’d post about the delicious eggplant I made a few nights ago.  Oh, so easy:

 – Slice a large eggplant in 1/2 inch-thick rounds;
 – Arrange rounds on lightly greased cookie sheets (they can touch);
 – Slice cloves of garlic into slivers and top each eggplant round with one sliver of garlic;
 – Drizzle the entire pan with EVOO;
 – Season with kosher salt, pepper, a sprinkle of cumin and a dusting of cinnamon;
 – Roast in the oven at 450°F for 15-18 min.

 That’s it.  Tasty hot or cold, and could be nice pureed into a dip.  MMMMMM.

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