Roasted(or Grilled) Eggplant

Deliciously rich with a simple herb sauce, also a great start on Baba Ghannoush so make a big batch!

Ingredients

-Baby Eggplant cut in half lengthwise and cut face scored with knife
-1 TBSP Olive Oil
-1/2 tsp Salt

For Sauces:
-1-4 cloves Garlic, chopped or crushed
-1-2 TBSP Olive Oil
-Basil chopped

-1/2 cup plain Yogurt
-1 TBSP chopped Dill, Tarragon, Basil, or Garlic
-1 TBSP Lemon Juice
-1 tsp Olive Oil
-Salt to taste

Directions

Line Baking sheet with parchment paper and drizzle with a bit of Olive oil. Drizzle a bit more oil and salt onto eggplants. Place eggplant cut face down on parchment. Bake in 400F oven till tender, approximately 40 minutes, but adjust time depending on the size of the eggplants. Or grill cut side down for added smokey flavor. Toaster ovens work great for the smaller eggplants.

Make up the sauces. Mix Garlic with oil and Basil to brush over the warm eggplants. The yogurt sauce makes a great dipping sauce!

Any leftovers can go right into Baba Ghannoush for days of enjoyment.