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Kitchen Notebook

July 17, 2017

Garlic Roasted Eggplant

60 Mins

Serves 2


  • 1 large Eggplant
  • 1/2 cup + 1 Tbsp. Olive Oil
  • 3 cloves Garlic, sliced thinly
  • 1/2 tsp. Salt
  • 1 Tbsp. Maple Syrup
  • 1 Tbsp. Soy Sauce (Coconut Aminos for Paleo)


Cut eggplant in half lengthwise and place, cut side up, onto a baking sheet. Using a paring knife, cut deep diagonal slices into the flesh--but not through the skin--of the eggplant halves. Repeat at a 45 degree angle in the other direction until you have diamonds. Sprinkle salt over the surface and into the cuts. Set aside for 30 min.

Preheat oven to 375 degrees.

Gently squeeze the eggplant over the sink to drain excess water; then wipe dry with a paper towel. Slowly drizzle each half with about a ¼ cup of olive oil, until it is soaked through. Wedge garlic slices into the cuts. Place in the oven, cut side up, and bake for 30 minutes. In a small bowl, whisk together maple syrup, soy sauce and 1 Tbsp. olive oil. Remove eggplant from oven and brush with maple syrup mixture; then place back in the oven and continue to bake for another 15 to 30 minutes, or until eggplant is soft and golden brown. Let eggplant cool for a couple minutes; then scoop out the flesh and serve on top of Nan-e qandi bread.

60 Mins Dinner Eggplant Recipe Roasted Summer Veg vegan Vegetarian

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60 Mins Dinner Eggplant Recipe Roasted Summer Veg vegan Vegetarian

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