Eggplant is something that many people love or hate. I’ve never heard anyone say the in-between. The typical season for eggplant is around July, up through October. We are getting down to the end of the eggplant season, so I thought I’d get this recipe in there!
Eggplant is a relatively good source of vitamin C and other antioxidants, but not a huge source of nutrition otherwise. Many people never use it as a sauce/ puree for meat, but it is pretty incredible when made this way especially for lamb, as well as veal, beef, or even chicken.
To prepare eggplant for a sauce, slice the eggplant(s) in half lengthwise. Score the flesh in 1/2 inch sections, lengthwise, without cutting through the skin. Cut the garlic gloves in half, also lengthwise, and evenly distribute into the sliced eggplant. Place a few branches of fresh thyme into the slices of eggplant, drizzle some extra virgin olive oil over the top and season with salt and black pepper. Roast on a sheet pan in a 400F degree oven until the eggplant softens and becomes golden brown (about 25-30 Min).
With a spoon, scrape the flesh out of the eggplant skin into a blender, removing the thyme branches. Add a touch of cream and a squirt of fresh lemon juice, blend until creamy and season to taste. Serve hot with meat.
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