Roasted Eggplant with Salsa Verde
50 mins
serves 4
serves 4
Golden roasted eggplant slices with punchy salsa verde and mellow roasted garlic. A summer plate you'll make on repeat.
Easy
Ingredients
*For the eggplant
2–3 young, plump eggplants (choose firm, glossy ones to avoid bitterness and excess seeds)
1 head of garlic, sliced horizontally through the middle
Olive oil
Salt
*For the salsa verde1 cup fresh parsley leaves
½ cup fresh basil leaves (plus extra for garnish)
1–2 tbsp capers, drained
1–2 anchovy fillets (optional)
1 small clove garlic
Zest and juice of ½ lemon
¼ cup olive oil (more as needed)
Freshly ground black pepper
Salt to taste
*For the eggplant
2–3 young, plump eggplants (choose firm, glossy ones to avoid bitterness and excess seeds)
1 head of garlic, sliced horizontally through the middle
Olive oil
Salt
*For the salsa verde1 cup fresh parsley leaves
½ cup fresh basil leaves (plus extra for garnish)
1–2 tbsp capers, drained
1–2 anchovy fillets (optional)
1 small clove garlic
Zest and juice of ½ lemon
¼ cup olive oil (more as needed)
Freshly ground black pepper
Salt to taste
Method
Roast the Eggplant
Preheat oven to 180°C (350°F).
Slice eggplants into rounds about 1½ cm thick.
Line a baking tray with parchment paper.
Arrange slices in a single layer. Drizzle generously with olive oil on both sides and season with salt.
Place the halved head of garlic on the tray, drizzle with olive oil, and lightly salt.
Roast for about 40 minutes, or until eggplant is golden and tender.
Make the Salsa Verde While the eggplant is roasting:
Add parsley, basil, capers, anchovy (if using), raw garlic, lemon zest and juice to a food processor.
Pulse until roughly chopped.
With the motor running, drizzle in olive oil until you reach a spoonable consistency.
Season with salt and pepper to taste.
Finish the Dish
Remove tray from the oven.
Squeeze out 2–3 softened roasted garlic cloves from their skins and mash with a fork.
Stir the mashed roasted garlic into the salsa verde for extra depth and sweetness.
Arrange eggplant slices on a serving platter.
Spoon generously with salsa verde.
Top with fresh basil leaves.
Roast the Eggplant
Preheat oven to 180°C (350°F).
Slice eggplants into rounds about 1½ cm thick.
Line a baking tray with parchment paper.
Arrange slices in a single layer. Drizzle generously with olive oil on both sides and season with salt.
Place the halved head of garlic on the tray, drizzle with olive oil, and lightly salt.
Roast for about 40 minutes, or until eggplant is golden and tender.
Make the Salsa Verde While the eggplant is roasting:
Add parsley, basil, capers, anchovy (if using), raw garlic, lemon zest and juice to a food processor.
Pulse until roughly chopped.
With the motor running, drizzle in olive oil until you reach a spoonable consistency.
Season with salt and pepper to taste.
Finish the Dish
Remove tray from the oven.
Squeeze out 2–3 softened roasted garlic cloves from their skins and mash with a fork.
Stir the mashed roasted garlic into the salsa verde for extra depth and sweetness.
Arrange eggplant slices on a serving platter.
Spoon generously with salsa verde.
Top with fresh basil leaves.