On Eggplant

Roasted. With lemon!

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What if, I asked myself one day last week after spending hours deep cleaning every corner of my kitchen, I made eggplant the way some people make fish? Cut it in half, scored it, seasoned it up and slow roasted it with lemons? Pretended that its flesh would infuse with flavor and flake apart?

What happened was: it worked really well and was absolutely delicious. This preparation is definitely a riff on an Ottolenghi recipe that graces the American cover of Plenty, but with a few shortcuts and adjustments.

Roasted Eggplant with Lemon