90 minutes
A delicious vegetarian dish featuring roasted eggplant combined with mellow garlic confit, seasoned with smoked paprika, and finished with fresh parsley and a squeeze of lemon.
cups
Medium Globe Eggplants, roasted
each
Garlic Confit
cups
teaspoons
to taste
Flat Leaf Parsley, finely chopped
cups
Lemon, for finishing
each
Cucumber, sliced
slices
Butter Or Boston Lettuce Leaves
leaves
1. Preheat Oven and Prepare Eggplants
Preheat your oven to 425ºF. Rub the medium globe eggplants generously with olive oil, place them on a sheet pan, and roast in the oven for approximately 75 minutes until very tender.
2. Cool Eggplants
After the eggplants have roasted, allow them to cool for about 15 minutes before handling.
3. Combine Eggplant with Garlic Confit
Halve the cooled eggplants and scoop out the flesh into a bowl. Combine the eggplant flesh with garlic confit, its oil, and salt. Mash them together using a fork.
4. Finish and Garnish
Transfer the mixture to a serving dish. Sprinkle with smoked paprika, garnish with finely chopped parsley, and add a squeeze of lemon.
5. Serve
Serve the Romanian Eggplant with Garlic Confit at room temperature, accompanied by sliced cucumber and lettuce leaves.
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