The results were awesome! Tender, flavorful, and just the perfect amount of spicy. The two trays of eggplant disappeared long before the chicken did and I had an official new favorite.
Since the retreat, a group of my fellow NYC-based women and I get together about once a month to continue to encourage and help each other accomplish our individual goals. I was lucky enough to host the most recent meeting yesterday, and while deciding what to make for lunch, I remembered the eggplant dish. I made it again, this time even more simplified (literally 3 ingredients TOTAL!) and once again, it was a hit.
So here it is for you. I think this will be a great summer side dish and can be prepared in the oven or on the grill. Just as good hot as it is cold, and the leftover keep really well (if there are any). Make some extra and try them in a wrap or sandwich. Simply wonderful!
P.S. The ladies and I are co-hosting another Women's Entrepreneur Retreat in June and there are still a few spots left! Contact me for info or click on this link. Round-trip transportation from NYC is included in the rate (discount provided if your going from somewhere else). It is a truly inspiring weekend that can seriously change your life!
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Roasted Chipotle Eggplant
1 large eggplant
3 tablespoons extra virgin olive oil
2 tablespoons chipotle Tabasco sauce (Like this) OR pureed chipotles in adobo sauce (like this)
Preheat oven to 400 degrees. Line large baking sheet with foil or parchment paper.
Slice eggplants into 1/2"-thick rounds and lay on baking sheet.
Whisk together olive oil and chipotle sauce or pureed chipotles. Brush onto the eggplant, then turn and brush the other side of the eggplant. Roast for 15 minutes, then flip and roast an additional 10 minutes, or until completely cooked through and tender. Serve hot or room temperature. Sprinkle with a bit of salt before serving, if desired.