Recipe by Janeva Eickhoff

1 eggplant
Sea salt
2 – 4 sprigs fresh rosemary or thyme
Garlic powder, to taste
Olive oil


  1. Evenly cut eggplant in half lengthwise. Lay the eggplant halves cut side up on a work surface.
  2. Crosshatch the eggplant in a diamond pattern by running a knife tip deeply and diagonally left to right down the eggplant about 4 times making sure not to cut through the skin. Repeat the pattern from right to left making a diamond pattern.
  3. Press the eggplant open with your hand and sprinkle salt into the crevices. Let eggplant rest on work surface for 30 minutes.
  4. Preheat oven to 400 degrees.
  5. Pick the eggplant up and gently squeeze the water out of it. Wipe and moisture off the surface with a paper towel.
  6. Brush the surface with olive oil and sprinkle with garlic powder. Lay the herb sprigs on a baking sheet and place the eggplant halves on top of them.
  7. Roast 1 hour. The eggplant will collapse during roasting, take out of the oven and let rest for 20 minutes before serving.

Servings: Eggplants come in many sizes, I always weight the eggplant raw and before roasting to figure out the equivalent of 2 cups.


TIP: 1 C. eggplant = 2.9 oz.

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