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Mar 30, 2014 at 10:23PM vs Mar 30, 2014 at 10:24PM
Roasted Eggplant Galette
<ul>
<li>3 tbsp + 2 tsp extra virgin olive oil </li>
<li>1 tbsp orange juice</li>
<li>1 tsp balsamic vinegar</li>
<li>1 tsp minced garlic</li>
<li>1/2 tsp lemon zest, or I did zest of about half a lemon</li>
<li>1 eggplant (570 g), peeled, halved, and sliced into 1/8 in pieces</li>
<li>1/2 tsp kosher salt, or 1/4 tsp regular salt</li>
<li>;<;span style="font-size:10.5pt; line-height:1.4">1/4 grated Parmesan</span></li>
<li>honey</li>
<li>2 tbsp fresh mint, sliced</li>
<li>grilled bread, toasted pitas, or <a href="/recipe/350">naan</a></li>
</ul>
<p>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.</p>
<p>;<;span style="font-size:10.5pt; line-height:1.4">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 ddon</span><span style="font-size:10.5pt; line-height:1.4">on&#39;t worry if they soak up the oil a bit irregularly.</span></p>
<p>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.</p>
<p>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.</p>
<p>Serve with arugula salad (dressing <a href="/recipe/486">here</a>), lemon wedges, and warm bread.</p>;
<p>This could be a side, or serves 2 as a main course.</p>;