Roasted Eggplant

Here is one easy recipe to add new flavors to a simple fruit and cheese plate or other quick bites.

1 medium eggplant

3 cloves garlic

1 bunch of fresh savory Italian herbs (thyme, rosemary, oregano, etc)

Olive oil

Salt and Pepper to taste

Preheat oven to 425 degrees

Pierce the eggplant several times with a knife or a fork

Coat and drizzle with olive oil, season with salt and pepper

Wrap the eggplant, smashed cloves of garlic, and herbs tightly in tin foil

Place on a baking sheet

And bake in oven for 45-60 minutes, or until soft to the touch

Remove from oven and allow to cool for a few minutes with foil unwrapped

Scrape flesh of the eggplant, garlic, steamed herbs, and oil into a bowl and mix with a fork, you want it to be somewhat chunky.

Enjoy with cheese, bread, crackers

You can also use the remaining as a sandwich spread the following day.