Roasted Garlic Eggplant with Creamy Garlic Butter
Equipment
Ingredients
Eggplant
eggplant (whole)
2 pcs
Garlic
garlic cloves (peeled)
30 pcs
Oil & Fat
olive oil
120 ml
butter (softened)
60 g
Cheese
parmesan cheese (grated)
60 g
Herbs & Spices
fresh parsley (chopped)
30 g
chili flakes
5 g
Tomato Products
tomato paste
30 g
Grains & Legumes
rice (dry)
200 g
lentils (dry)
150 g
Instructions
Prepare garlic and eggplant
Peel 30 garlic cloves and score the eggplant halves.
Roast garlic in olive oil
Place peeled garlic cloves in a small baking dish, cover completely with olive oil, and slow-roast until golden and soft.
Cook rice and lentils
Cook rice and lentils separately according to package directions while garlic roasts.
Make garlic butter mixture
Mash roasted garlic cloves with softened butter, tomato paste, grated parmesan, chopped parsley, and chili flakes. Reserve the garlic-infused oil.
Prepare eggplant for baking
Score eggplant halves in a crosshatch pattern, being careful not to cut through the skin.
Spread garlic butter on eggplant
Generously spread the garlic butter mixture over the scored eggplant halves, pressing into the cuts.
Bake the eggplant
Bake the prepared eggplant halves until silky and collapsed, about 25-30 minutes.
Serve the dish
Serve the roasted eggplant over cooked rice and lentils, drizzled with the reserved garlic oil and extra parsley.
Original recipe
Storage
Store components separately. Reheat eggplant and rice together, add fresh parsley before serving
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.