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.
Sheryl Julian and Julie Riven