Garlic-Roasted Eggplant Recipe

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Emeril Lagasse on Food Network


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2 large eggplants, about 1 1/2 pounds each

2 tablespoons garlic powder

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Pita bread, cut into wedges and lightly toasted

Extra virgin olive oil

1 tablespoon onion powder

1 tablespoon cayenne pepper

2 tablespoons salt

10 cloves garlic, peeled and cut lengthwise into slivers

Black pepper

4 sprigs fresh thyme

1 lemon, cut into eighths


Essence, recipe follows

1 tablespoon black pepper

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