Roasted Eggplant

I'm going to start with this recipe for roasted eggplant because it's so ridiculously simple.  I picked this up in France when visiting Callie, and it was so good we made it more than once during my two week stay.  You can get my full review after the recipe:

Roasted Eggplant, Stuffed Mushrooms, and Buffet Meatballs

Roasted Eggplant
Prep Time: 10 min
Cook Time: 30 min
Yield: About 8-10 slices for a medium sized eggplant.

Ingredients:

• 1 eggplant
• 3 - 4 Tbsp olive oil
• 2 - 4 cloves garlic (depending on the size of the eggplant and the cloves)

Kitchen Items Needed:

• cookie sheet
• cutting board and knife
• garlic press (optional)

Instructions

1. Preheat oven to 300 degrees (F).
2. Cut the eggplant into slices, 1/4" to 1/2" thick.
3. Spread 1 Tbsp olive oil on cookie sheet to grease (I used a paper towel).  Use more if needed.
4. Place eggplant slices on cookie sheet and top with pressed or chopped garlic, drizzle with remaining olive oil.
5. Roast on center rack for 30 minutes, or until eggplant is lightly browned and tender.

The Recipe Rundown 

Difficulty:  This was by far the easiest recipe I made for my dinner party, and beginner chefs can handle this with no problem.  Definitely gets a 1-out-of-5 for difficulty.

Taste: The garlic really compliments the flavor of the eggplant, but this is a little plain without a sauce.  Callie made a sauce out of "fromage blanc," which is something we don't have in the states.  My efforts to recreate something similar have all ended in disaster, so until I discover something American that's close, I'm giving this 4-out-of-5 for taste. 

Overall: The simplicity of this recipe makes it something worth cooking up again and again, whether it's as an appetizer, a vegetable side dish, or just as a healthy snack.  Since the taste is great and it's so easy, I'm giving this recipe an overall 5-out-of-5.

Suited for: Adults (unless your kids happen to like eggplant)