Baked Eggplant Crispy Garlic Local Figs

When eggplant is in season it can surprise you with its velvety texture and distinctive favor. Spend a few minutes salting it , then a good rinse, before baking and you will have a delicious dish. Te vitamin & mineral content of eggplants is quite extensive. Tey’re a great source of vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium, manganese, phosphorus, and fber.

SEASON/ LATE SUMMER Prep time: 1/2 hour, inactive Bake time: 20-30 min

SERVES 4 ~ APPETIZER

1 large purple eggplant, sliced 1/4 -1/2 “ thick 3 garlic cloves, sliced thin 8 mission fgs , or other, quartered 1/4 cup chopped fresh parsley 1/4 cup extra virgin olive oil 1 lemon juiced & zest, organic 2 tbsp. pine nuts, toasted pinch of fresh ground black pepper

Preheat the oven to 400.

Lay eggplant on a baking sheet and drizzle with olive oil. Lay sliced garlic on top of eggplant. Bake for about 30 minutes. Turn over half way through cooking. If you need a bit more olive oil, use your judgment.

Plate eggplant and drizzle with fresh lemon juice, and zest. Lay fgs around and on top, along with pine nuts and chopped parsley. May be drizzled with a bit more olive oil.

This is an important step in creating mouth watering eggplant.

Lay eggplant out in a single layer on a baking dish. Generously salt. Let sit for 30 minutes, or more if you have the time. This removes the bitterness. Rinse under cold water, and pat dry on paper towels.

Laurie Richardone is a seasonal gluten free chef and certifed health coach. To work with Laurie, visit LaurieRichardone.com