eMom Recipe Wiki | Roasted Eggplant Galette

Roasted Eggplant Galette

  • 5 tbsp + 2 tsp extra virgin olive oil 
  • 1 tbsp orange juice
  • 1 tsp balsamic vinegar
  • 1 tsp minced garlic
  • 1/2 tsp lemon zest, or I did zest of about half a lemon
  • 1 eggplant (570 g), peeled, halved, and sliced into 1/8" pieces
  • 1/2 tsp kosher salt, or 1/4 tsp regular salt
  • 1/4 c grated Parmesan
  • honey
  • 2 tbsp fresh mint, sliced
  • lemon wedges for serving
  • grilled bread, toasted pitas, or naan

Preheat the oven to 375. Brush a 9 1/2" springform pan with olive oil and place on a parchment-paper lined baking sheet. If you don't have a springform pan, a regular casserole dish will do fine too.

Whisk 5 tbsp olive oil, orange juice, vinegar, garlic, lemon zest in a large bowl. Put the eggplant slices in the bowl, sprinkle with salt, and toss. Try to distribute the ingredients, but don't worry if they soak up the oil a bit irregularly.

Make a layer of overlapping eggplant slices in the pan, until the bottom is completely covered. Sprinkle with 1 tbsp Parmesan. Arrange a second layer of eggplant over that, and sprinkle with 1 tbsp Parmesan. Repeat with a third and final layer of eggplant. Drizzle with remaining 2 tsp olive oil, scrape in any extra mixture from the bowl, and top with remaining 2 tbsp Parmesan.

Bake 1 hour, until top is golden brown and eggplant is tender. It will have shrunk quite a bit. Let cool for 10 minutes. Drizzle with small amount of honey and garnish with mint.

This could be a side, or serves 2 as a main course. For a main, serve with arugula salad (dressing here), lemon wedges, and warm bread.

 

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