Aired September 28, 2010
2 medium firm eggplants, halved lengthwise
2 bulbs garlic
2 stems rosemary
Salt and pepper
A small handful of flat-leaf parsley
Preheat oven to 450F.
Halve the eggplants lengthwise and cut the top off of the garlic bulbs to expose the cloves. Brush the eggplant flesh liberally with EVOO and douse the garlic with oil as well; season both liberally with salt and pepper.
Strip the leaves of rosemary from the stem and arrange them on top of the garlic. Wrap in foil and place in the oven to roast with the eggplant.
Place the eggplant face down on a baking sheet. Roast 40-45 minutes, then let cool. Scoop the eggplant flesh into a food processor bowl. Squish 1 garlic bulb to loosen the cloves away from skin and add them to the eggplant along with the rosemary. Add parsley and pulse to combine.
Transfer to serving dish and serve at room temperature with charred or toasted bread. Reserve the remaining roasted garlic bulb and rosemary for the White Bean and Sesame Spread or freeze for another later use.