Eggplants, peppers and tomatoes are still available at the farm but only for a week or maybe two, so, we are trying to make most of it. This is our favourite dish to make for dinner when we return home after a day spent in the fields picking vegetables. This dish is really simple yet delicious and takes minutes to prepare. The salty pungent parmesan cheese and sharp garlic complement the sweet eggplant nicely. It makes a great starter course or a side dish to grilled meats or fish.
- 4-5 small eggplants (or more)
- 3 grated garlic cloves
- 1/2 cup grated parmesan cheese
- 1/3 cup olive oil
- 1/2 tsp freshly ground black pepper
Turn the oven to broil, line a baking sheet with aluminum foil, prick the eggplants with a sharp knife, broil turning twice until soft.
Meanwhile prepare the cheese mixture by mixing all the ingredients except for the parsley in a medium bowl, refrigerate until ready to use.
When the eggplants are cooked, place one on each plate, make a slit in the middle, and put some of the cheese mixture, garnish with parsley and serve warm or at room temperature.