This isn’t really a recipe.  It’s more of a chance to show off my Turkish Orange Eggplant from my garden.  The secret behind Turkish Orange Eggplant is that you want to pick them *before* they turn completely bright orange; when they get to that point they get bitter.  You want to pick them while they still have their green stripes.

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Roasted Turkish Orange Eggplant

About 2 pounds Turkish Orange Eggplant, thickly sliced
About 2 T, Carrot Top Chimichurri
1/4 cup olive oil

  1. Preheat oven to 450F
  2. Whisk olive oil with chimichurri until well emulsified.  Toss eggplants with chimichurri/olive oil mixture
  3. Roast for about 20-30 minutes or until desire doneness, tossing every so often.

 

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