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
- 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.