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Eggplant is one of the prettiest fruits (yep, technically a fruit), with its glossy purple black skin. It can be overwhelming to find delicious uses for it that don't involve frying it, but I find one of the easiest ways to prepare eggplant that breaks it down enough to get rid of that spongy texture is to roast it in the oven. Here are two ways to use roasted eggplant.
Roasted Eggplant on Pizza
Preheat the oven to 400 degrees. Slice your eggplant in half lengthwise and rub a little olive oil over the cut surface. Cut the tips off of your head of garlic so the ends of the cloves are exposed and drizzle that with olive oil as well. Set the eggplant halves cut side down on a baking sheet next to the head of garlic. Roast for about 40 minutes, or until the eggplant has nearly completely collapsed and the garlic is golden and popping out of the papery shell. Allow to cool, then scoop the eggplant into a bowl. Squeeze the roasted garlic on top of this (I like a lot of garlic, you can add as much as you see fit) and mash them together with a little extra olive oil. Top a pizza crust with this and a little tomato sauce and mozzarella and bake.
Baba Ghanoush Dip
Roast your eggplant as in the recipe above, scoop into a bowl and mash it with 3 minced cloves of fresh garlic, 1/4 cup of tahini, 1/4 cup of lemon juice, 1/2 teaspoon each of cumin and salt. Once mashed together, drizzle the dip with a tablespoon of both olive oil and chopped parsley. Serve with pita triangles as an appetizer.
How do you prepare eggplant?