Garlic-Roasted Eggplant

Recipe Ingredients

2 tablespoons	30ml	Eggplants - (abt 1 1/2 lbs ea) (large)
4 sections		Fresh thyme
10		Garlic cloves - peeled, and
		Cut lengthwise into slivers
		Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Emeril's Essence - see * Note
1		Lemon - cut into eighths
		Pita bread - cut into wedges,
		And lightly toasted

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat a gas grill (or alternately an oven to 350 degrees).

With a small, sharp knife, cut small slits into each eggplant.

Strip the leaves from the thyme sprigs, and chop. Discard the stems. Insert a sliver of garlic and a bit of chopped thyme into each slit in the eggplant. Rub olive oil onto the eggplants. Grill until black on a grill, turning frequently to ensure even roasting, about 15 minutes, or roast on an oiled baking sheet in the preheated oven, about 1 hour.

Remove from the heat. Slice eggplant lengthwise and when cool enough to handle, scoop the softened pulp into a bowl. Beat until creamy with olive oil, and sprinkle with salt, pepper, and Essence to taste, and a squeeze of lemon juice. Serve with lemon wedges and toasted pita triangles at the table.

This recipe yields about 2 cups.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E05) - from the TV FOOD - NETWORK

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