Eggplant Rose Bouquet

This eggplant, although looks fancy, requires minimal ingredients to make. All you need are a couple eggplants, some salt and pepper and olive oil. That's it! In fact, I've left the ratio of ingredients for this recipe sort of open-ended to suit your taste preferences.

Course Side Dish

Cuisine American, gluten-free, nut-free, soy-free

Prep Time 30

Cook Time 40

Total Time 1 10

Servings people

Calories 182kcal

Author Hannah Sunderani

Ingredients

1/4 cup avocado oil or neutral oil, plus more for painting
1 sprig rosemary
2 eggplants small
3/4 tsp sea salt finely ground
pinch pepper
1/2 lemon juiced

US Customary - Metric

Instructions

Preheat oven to 400F/200C. Heat oil in a small skillet over medium. Fry rosemary until crisp, about 1 minute. Transfer to a paper towel to drain; set rosemary oil aside.
Using your mandoline slice eggplants lengthwise to be 1/8 inch thick. Roll eggplant and secure the ends with a toothpick.
In a pan, or cast iron skillet, add the eggplant roses one by one to create a floral arrangement look. (Remove toothpicks from eggplant as you place them into the pan), and ensure the eggplant roses are tightly packed. (They will shrink when cooked).
Drizzle and paint the eggplant with remaining rosemary oil getting into into all the nooks and crannies. Season with the juice of 1/2 lemon, sea salt and pepper.
Bake for 20 minutes. Then remove from oven, paint with more olive oil, and return back to oven to cook for another 20 minutes, or until soft and supple.
Sprinkle eggplant bouquet with fried rosemary and more sea salt to sprinkle.

Notes

Nutritional information is a rough estimate.

Nutrition