Eatdrink #42 July/August 2013
The LOCAL food and drink magazine serving London, Stratford and Southwestern Ontario since 2007
The LOCAL food and drink magazine serving London, Stratford and Southwestern Ontario since 2007
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№ 42 | <strong>July</strong>/<strong>August</strong> <strong>2013</strong> www.eatdrink.ca 61<br />
2 Mix the garlic and chili with the olive oil.<br />
Hold one eggplant half in your hand and<br />
squeeze it from side to side so the slashes<br />
open up a little. Spoon some of the garlic<br />
and chili oil over the eggplant with a<br />
teaspoon, using the back of the spoon to<br />
work the oil down into the slashes. Repeat<br />
with the other halves.<br />
3 Put the eggplant halves, flesh side up,<br />
in a roasting pan. Sprinkle with salt and<br />
pepper, then trickle over a little more olive<br />
oil - there should be little or no unoiled<br />
flesh showing on each eggplant half. Roast<br />
for about 50 minutes, or until deep golden<br />
brown and completely tender.<br />
4 Leave the eggplants to cool slightly. Serve<br />
them hot or warm, either dabbed with<br />
yogurt and sprinkled with mint and a<br />
touch more salt, or smeared with a little<br />
pesto.<br />
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519-472-5465<br />
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