boston.com Your Life your connection to The Boston Globe
Recipes Game Globe Santa Holiday Scenes Gift Tags Get Wrapped Home Get Wrapped Home

White Eggplant With Roasted Garlic Cream And Scallions

8 small white eggplant
8 plum tomatoes
1/2 cup roasted garlic cream (see recipe)
4 scallions, chopped
Salt and freshly ground black pepper, to taste


Set the oven at 375 degrees.

Quarter the eggplant and the tomatoes. In a baking dish that will hold them snugly, arrange the eggplant and tomatoes, cut sides up. Use a small metal spatula to rub some of the garlic cream onto each vegetable. Sprinkle with the scallions, salt, and pepper.

Cover with foil and roast the eggplant for 1 hour or until it is very tender. Remove the foil for the last 15 minutes of cooking. Serve with lamb or swordfish.

Serves 4

Sheryl Julian and Julie Riven

Sponsored Links