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Roasted Eggplant & Cherry Tomatoes
Having a Fresh Salad on Thanksgiving is a must for me. Fall Spinach is so rich and earthy and it lands a juicy reminder of the fresh season not so long ago. It really hits the spot with this slightly sweet dressing and the accompaniment of fall fruits and nuts.
- 1 large eggplant
- 4 garlic cloves
- 1 pint cherry or grape tomatoes
- 6 sprigs thyme
- 1/3 c. e.v. oil
- 3/4 tsp. kosher salt
- 1/4 tsp. crushed red pepper
- 1/4 tsp. freshly ground black pepper
Heat the oven (with the oven rack in the middle) to 400 degrees. Wash the eggplant. Cut off and discard the stem. Next, cut the eggplant into 1-inch cubes. Smash the garlic and peel.
Place the eggplant and garlic in a 2 1/2 to 3 qt. baking dish. Wash the tomatoes and thyme and add to the dish. Drizzle with oil and sprinkle with the salt, red pepper, and black pepper (about 12 turns on a pepper mill). Toss together with your hands until the eggplant is coated with oil.
Roast until the eggplant is really soft and tender, 50 to 60 minutes. (Set your timer, and at 40 minutes, give the vegetables a quick stir.)