Roasted Garlic Eggplant with Garlic Butter

Name: Roasted Garlic Eggplant with Garlic Butter
Cook time: 80 min
Total time: 80 min
Ingredients: 3/4 head of Garlic, peeled, about 25-30 cloves; 1/6 cups Extra Virgin Olive Oil; 1 tbsp Vegan Butter; 1/3 tbsp Tomato Paste; 1/12 cups Vegan Parmesan, finely grated; 1/12 cups Fresh Parsley, finely chopped; 1/2 tsp Red Pepper Flakes; Some Salt, to taste; Some Pepper (Black), freshly ground, to taste; 1 medium Eggplant, halved, lengthwise; 1/2 tbsp Olive Oil, for brushing; Some Salt; Some Pepper (Black); 2/3 cups Rice, cooked basmati or jasmine; 1/3 cups Lentils, cooked green or brown; Some Parsley, extra, to finish; Some Lemon Wedges, to finish

Sweet, mellow roasted garlic is blended into a savory vegan butter spread with parsley, tomato paste, and a little heat, then baked over eggplant until silky and golden. Served over rice and lentils with lemon and fresh herbs, it makes a hearty plant-based main that feels comforting and bright at the same time.

Sweet, mellow roasted garlic is blended into a savory vegan butter spread with parsley, tomato paste, and a little heat, then bake... Show more

By Ahmad Noori · Original recipe

Health Grade

C+ · Balanced

Time

1 hr20 min

Price

1,50 €

Calories

1258 kcal

vegan

gluten free

low sugar

mediterranean diet

clean eating

mediterranean

Method

Preheat the oven

Set the oven to 350� F (175� C). Place a small ovenproof pot or baking dish nearby so you’re ready to confit the garlic without scrambling once the oven is hot.

Roast the garlic

Put the peeled garlic cloves into the ovenproof pot or dish and pour in enough extra virgin olive oil to mostly cover them. Cover tightly with a lid or foil, then roast for 30 minutes, until the cloves are very soft, lightly golden, and easy to mash with a spoon.

Make garlic butter

Take the roasted garlic out of the oven and raise the oven temperature to 400� F (200� C). Transfer the soft cloves to a bowl with a few spoonfuls of the infused oil, then add the vegan butter, tomato paste, vegan parmesan, fresh parsley, red pepper flakes, salt, and black pepper. Mash everything together with a fork or spoon until you have a thick, spreadable paste with no large chunks of garlic left.

Prep the eggplant

Slice the eggplant in half lengthwise if it isn’t already, then score the cut sides deeply in a crosshatch pattern with a knife, being careful not to cut through the skin. Line a baking tray with parchment, arrange the eggplant halves cut-side up, brush the surfaces lightly with olive oil, and season with the second Salt and Black Pepper.

Spread the topping

Spoon the garlic butter mixture generously over each eggplant half. Press and smear it into the scored cuts so the mixture gets down into the flesh instead of just sitting on top.

Roast until tender

Bake the topped eggplant at 400� F (200� C) for 35 to 40 minutes, until the flesh is completely tender when pierced with a knife and the tops look browned, glossy, and a little caramelized around the edges.

Warm the base

While the eggplant finishes roasting, warm the cooked rice and cooked lentils if needed so they’re hot for serving. Fluff the rice and stir the lentils so they heat evenly and don’t clump.

Plate and finish

Spoon the warm rice and lentils onto plates or into shallow bowls. Set a roasted eggplant half on top of each portion, then finish with Parsley and Lemon Wedges on the side for squeezing over at the table. Add an extra pinch of red pepper flakes if you like a little more heat.