Roasted Eggplant with Chimichurri

Roasted Eggplant with Chimichurri

I could basically eat Chimichurri on anything. It tastes fresh and herby, bright with a bit of tang and has a slight kick of heat from the Chili Flakes. It goes perfect with any kind of roasted Veggies. I chose to pair it with Eggplant which becomes creamy and delicious when roasted. The Chimichurri can be made ahead of time wnd will keep refrigerated for a week.

Serves 2

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Ingredients

1 large Eggplant sliced lengthwise

2 Tbsp of Garapeseed Oil

1 Tbsp od Salt

Pepper to taste

Chimichurri Sauce

1 cup Parsley chopped

3 Tbsp of Oregano chopped

2-3 cloves of Garlic

1/3 -1/2 cup Olive Oil

1/4 tsp Red Chili Flakes

Salt & Pepper to taste

2 Tbsp of Red Wine Vinegar

Directions

1.Slice the Eggplant in half or if very large cut a few slices all lengthwise (at least 1 - 11/2” thick))

2. Sprinkle Salt on the cut side(s) of the Eggplant and let rest for 25-30 minutes. This will draw out moisture and help with the texture when cooking

3. Rinse and pat dry the salted Eggplant. With a knife gently score or create a grid in the flesh without cutting through the eggplant.

4. Coat the cut side(s) with a bit of Oil and season with Pepper. In a hot pan, grill both sides for a few minutes

4. Place the grilled Eggplant onto a sheet pan and bake at 400 for 30-40 minutes or until golden brown.

5. Make the Chimichurri by placing all the ingredients except the oil into a food processor and pulse until well combined. Slowly add in the oil starting with 1/3 cup until it’s the consistency of a thick /chunky sauce.

6. Serve the warm Eggplant with the Chimichurri