I love eggplant, but so many of my recipes require cooking the eggplant twice. which means loads of time, a 3 hour window, that's really only possible on Wednesdays and Sundays so most of the time the eggplants just hang out.
I had one baby eggplant sitting around at home, getting more and more bored with life, it's time had come, and the only end in sight was roasting it, whole. There's something nice about getting so much flavor out of something so simple. Not that I'm a pre salt an eggplant kind of person. but sometimes you just want to cook it, without the hassle.
The only problem is the only dish I make with a roasted and mashed eggplant is Babaganoush or Mujadara, which I love, but make a less well known version of, I like strained yogurt in mine.
1 clove garlic
1/4 c strained yogurt
2 tbsp tahini
2 tbsp olive oil
1 tsp salt
juice of 1 lemon
Preheat to 375, place eggplant on foil and roast for around 30 minutes (I cooked this less as it was rather small) It should be soft on the inside, browned on the outside, slice in half and scoop out ihe innards, I then stored it a couple of days.
Add yogurt, garlic, lemon, tahini, olive oil, salt and if desired pepper
Mash with a fork until smooth, it will have some strings of eggplant, these are lovely and desired. This is great just as a dip, or can be used as a sandwich spread on it's own or with leftover roasted chicken.