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.
Roasted Turkish Orange Eggplant
About 2 pounds Turkish Orange Eggplant, thickly sliced
About 2 T, Carrot Top Chimichurri
1/4 cup olive oil
- Preheat oven to 450F
- Whisk olive oil with chimichurri until well emulsified. Toss eggplants with chimichurri/olive oil mixture
- Roast for about 20-30 minutes or until desire doneness, tossing every so often.