EGGPLANT “GRITS” WITH ROASTED GARLIC
Ok so these are obviously not real grits but have a similar texture. I like to eat my eggplant the same way I eat my grits…warm with a pad of real butter and flaky sea salt.
ingredients
2 eggplants, large
Extra virgin olive oil
1 head garlic
2 tablespoons unsalted butter plus extra for garnish
Salt and pepper to taste
Parsley, roughly chopped
Makes 4-6 servings
Prepare garlic by cutting off the top ½ of the garlic bulb. Lay garlic on a piece of tin foil, drizzle about a teaspoon of oil over the garlic and close up the whole bulb in tin foil. Roast in a 400 degree oven for 30 minutes or until the garlic has softened completely and is very tender. Let cool and squeeze out the roasted cloves. Coarsely chop and set aside while you prepare the eggplant.
Cut the stem and bottoms off the eggplants, cut in half lengthwise. Place flesh side down on a sheet tray lightly coated in olive oil. Drizzle the tops of the eggplant with olive oil and place under the broiler (highest setting) for 10 minutes until skin is blistered and the eggplant flesh is soft.
Remove eggplant from the oven and let cool slightly. Scrape out the flesh, leaving the skins behind. Save them for later to make a delicious stock. Add the flesh to a food processor with 2 tablespoons of butter, chopped roasted garlic, and salt and pepper to taste. Pulse for about 30 seconds, you can go longer if you want it smoother but I prefer the chunky texture. Add eggplant mixture to serving bowls right away and top with butter and parsley.
