Oven-Roasted Eggplant

Ingredients

• 1 large eggplant, cut into 1/2-inch thick slices
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Give the eggplant a quick wipe, then cut them lengthwise through the middle. Using the point of a knife, cut deep diagonal lines into the flesh: make 2 or 3 long slashes at a sharp angle in one direction, turn the eggplant, and repeat so the surface forms diamonds. Gently press the sides of each half so the cuts open up, then sprinkle salt over the top and down into the grooves, using 1 to 1-1/2 tsp. total for all the halves. For 30 min., keep them resting with the cut sides facing upward. Heat the oven to 400°F. Cover a baking sheet with parchment.
2. Working over the sink, carefully squeeze the eggplant to release the salty liquid, then dry the halves with a paper towel. Brush each half generously with olive oil; for Italian eggplant, use about 1 tsp. for each half, and for globe eggplant, use 2 tsp. for each half. On the baking sheet, place 1 or 2 sprigs of thyme beneath each half, setting the eggplant cut side down. Roast for 1 hour. The eggplant will slump, and the bottoms will turn a deep caramel brown.
3. Let the eggplant cool quite a bit before touching it, at least 20 min. Carefully turn the halves so the cut sides face up. If you are serving them as a side dish, add a lemon wedge for squeezing or drizzle with vinaigrette. If you are using the eggplant in another recipe, scoop the flesh away from the skin with a spoon.