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Baked Eggplant & Crispy Garlic Local Figs

plate of sllced eggplant aubergine with garlic and figs

When eggplant is in season it can surprise you with its velvety texture and distinctive flavor. Spend a few minutes salting it, then a good rinse, before baking and you will have a delicious dish.

The vitamin & mineral content of eggplants is quite extensive. They’re a great source of vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium, manganese, phosphorus, and fiber.

Season/ late summer

Prep time: 1/2 hour, inactive

Bake time: 20-30 min

Serves 4 ~ appetizer

1 large purple eggplant, sliced 1/4 -1/2 “ thick

3 garlic cloves, sliced thin

8 mission figs, or other, quartered

1/4 cup chopped fresh parsley

1/4 cup extra virgin olive oil

1 lemon juiced & zest, organic

2 tbsp. pine nuts, toasted

pinch of fresh ground black pepper

This is an important step in creating mouthwatering eggplant.

Lay eggplant out in a single layer on a baking dish. Generously salt. Let sit for 30 minutes, or more if you have the time. This removes the bitterness. Rinse under cold water, and pat dry on paper towels.

Preheat the oven to 400.

Lay eggplant on a baking sheet and drizzle with olive oil. Lay sliced garlic on top of eggplant. Bake for about 30 minutes. Turn over halfway through cooking. If you need a bit more olive oil, use your judgment.

Plate eggplant and drizzle with fresh lemon juice, and zest. Lay figs around and on top, along with pine nuts and chopped parsley. May be drizzled with a bit more olive oil.

Laurie Richardone

is a seasonal gluten free chef

and certified health coach.

To work with Laurie, visit


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