Maybe you have one of the most popular cookbooks out there–Plenty, by Yotam Ottolenghi. The cover is over half the reason to buy it; that is, the photography is spectacular. But it also features a favorite recipe of roasted eggplant with crushed garlic, Greek yogurt, pomegranate seeds, and za’atar—ravishing! In fact, you can top an aubergine with any number of magical things. For example, try embellishing with a sauce of tomatoes, garlic, olive oil, and fresh basil for an Italian antipasti. You can also make baba ghanoush or eggplant puree this way; simply scoop out the flesh and process with garlic, freshly squeezed lemon juice, cumin, and tahini to taste.
Preheat your oven to 400 degrees. Slice eggplants in half longways and place skin side down on a parchment-lined half-sheet pan. Score the eggplant, drizzle liberally with olive oil, and season. Roast 30 to 40 minutes until soft and smokin’ hot!