Time: 2 hours
2 Tbl olive oil
Garlic Chives, diced (or other fresh herb)
Lemon wedges or a vinaigrette for serving (optional)
Slice eggplant in half length-wise. With tip of a knife, score the flesh deeply in a diamond pattern.
Heat the oven to 400F. Line a baking sheet with parchment. (or put on the grill!)
Brush each half thoroughly with olive oil. Arrange each half, cut side down. Roast for 1 hour. The eggplant will collapse and the bottoms will be a deep brown caramel color. Let cool considerably before handling at least 20 min.
Gently turn the cut side up. If serving as a side dish, serve with a lemon wedge for squeezing or drizzle with vinaigrette. Garnish with garlic chives.
Based off a recipe from finecooking.com