Roasted Eggplant with Garlic and Parsley - Gremolata "Appetizer for Two"

Pan Fried Eggplant with Garlic and Parsley 

Ingredients: 

1 Eggplant, cut in circles

6 garlic cloves chopped

1/2 bunch of parsley

zest off 1/2 lemon (optional)

red chili flakes to taste

olive oil

Salt and Pepper

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1. Arrange eggplant on a baking sheet in a single layer. Drizzle with olive oil, season with salt, pepper and garlic powder. Flip over and repeat.

Roast eggplant slices for 30 minutes at 400F. Then broil for 2 min if they are not caramelized on top. 

2.  In a small skillet on a low heat combine olive oil, parsley, garlic, lemon zest and chili flakes. Cook for 5 min, stir don't burn the garlic. 

3. Serve immediately with gremolata. 

Notes: If you cut the eggplant and notice browning shortly afterward, the eggplant is safe to eat. However, if the eggplant is already brown when you first cut into it, then it should be thrown away.

Art by Sofia Struk sofiastruk.com