Time: 2 hours
2 Tbl olive oil
8 fresh rosemary sprigs (or other fresh herb)
Lemon wedges or a vinaigrette for serving (optional)
Tip: Eggplant soak up oil like a sponge, but you can reduce its ability to absorb oil by salting the cut flesh and letting it sit for 30 min. or more. Then drain, pat dry, and proceed with cooking.
Slice eggplant in half length-wise. With tip of a knife, score the flesh deeply in a diamond pattern. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts (1 to 1-.5 tsp salt for all halves). Set aside, cut side up, for 30 min.
Heat the oven to 400F. Line a baking sheet with parchment.
Over sink, gently squeeze the eggplant to extract the salty juice and wipe them dry with a paper towel. Brush each half thoroughly with olive oil. Arrange each half, cut side down, on top of a sprig or two of rosemary on the baking sheet. 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. If using other recipes, scoop the flesh from the skin with a spoon.
Based off a recipe from finecooking.com