Back when I was a vegetarian (I know, shocking!), eggplant was a staple of my diet.

Meaty, super versatile and filling, I found myriad ways to prepare my favorite vegetable.

Whether it’s part of a salad, a side dish or an entrée, eggplant continues to play a starring role in my now carnivorous lifestyle. However, I won’t eat just any eggplant… in fact, I’ve found that there are few things less appealing than eggplant that hasn’t been properly cooked.

To ensure perfectly soft and creamy eggplant, use my scoring and roasting technique (see image and recipe below). Your eggplant will be delicious every single time.

Using this technique as background, how might you make your own recipe? How about you:

Repurpose this recipe?

• It’s a real winner spread on crusty baguette but why not also stir it into pasta with goat cheese, stuff a chicken breast, pair it with buffalo mozzarella on a sandwich or bake it into a meatless lasagna?

Add ingredients?

• To up the flavor and nutritional content, add more veggies – bell peppers, zucchini and mushrooms would be great.
• To satisfy your carnivores, add ground meat or sausage.

Diversify the flavors?

• To create a Greek-style side dish for lamb, add oregano, mint and Greek yogurt.
• For a baba ghanoush effect, add tahini, lemon juice and parsley.

Use a knife to score the eggplant and, using your fingers, rub the oil, salt and pepper into the grooves.

Eggplant Spread

Ingredients:

• 1 – Large eggplant
• ½ cup + 1 tbsp – Olive oil
• 1 – Large onion, diced
• 1 – Can of tomato paste
• 1 tsp – Sugar
• 5 – Garlic cloves, minced
• 1 cup – Basil leaves (discard stems), minced
• Salt and pepper to taste

Method:

1. Preheat oven to 400*
2. Slice eggplant in half, lengthwise. Score each side with a knife, add ¼  cup olive oil and a generous amount of salt and pepper to each side and rub it into the cut areas
3. Bake on a parchment paper-lined baking sheet – scored side facing up – for approximately 45 minutes (or until eggplant is very tender)
4. Allow eggplants to cool and then scoop out the flesh and place in a bowl (reserve juices and excess oil)
5. In a large skillet, sauté onion in 1 tbsp olive oil on medium-high heat with a pinch of salt and pepper
6. Once the onion is beginning to brown, add the tomato paste and sugar and cook it through for approximately 4 minutes, stirring occasionally
7. Add garlic and cook until fragrant
8. Add the eggplant flesh and liquids to the skillet and simmer mixture on medium-low heat for approximately 20 minutes
9. Add basil and simmer for 1 minute
10. Taste and adjust seasoning
11. Serve on crusty baguette toasts