ROASTED EGGPLANT GARLIC RECIPES

Steps:

• Preheat the oven to 425F.
• Line a baking sheet with parchment paper.
• Slice the eggplant into rounds.
• Put eggplant slices on a baking sheet in a single layer.
• Brush the eggplant slices with olive oil on both sides.
• Sprinkle the eggplant slices with garlic powder, red pepper, sweet paprika and Italian seasoning.
• Put eggplant in the oven and bake for 25 minutes.
• Remove eggplant from the oven and sprinkle with salt.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet.
• Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside.
• Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.
• Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.