Ingredients:

  • 2 Large Globe Eggplants (approx. 1.5 lbs)
  • 2 tbsp Coarse Sea Salt
  • 4 tbsp Spanish Extra Virgin Olive Oil
  • 1 tsp Smoked Spanish Paprika (Pimentón de la Vera)
  • 6 Cloves Fresh Garlic, peeled and smashed
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Sherry Vinegar
  • 1/4 cup Fresh Flat-Leaf Parsley, finely chopped
  • 1/2 tsp Flaky Sea Salt
  • 1/4 tsp Cracked Black Pepper

Instructions:

  1. Slice the 2 Large Globe Eggplants into 1 inch thick rounds or wedges. Uniformity ensures even cooking across the whole tray.
  2. Toss the slices with 2 tbsp Coarse Sea Salt in a large colander. This draws out the bitter alkaloids found in globe varieties.
  3. Let the eggplant sit for 50 minutes until beads of moisture cover the surface.
  4. Quickly rinse the salt off under cold water and pat completely dry with a kitchen towel.
  5. Toss the dried eggplant with 4 tbsp Spanish Extra Virgin Olive Oil and 1 tsp Smoked Spanish Paprika.
  6. Place slices in a single layer on a baking sheet, ensuring none are overlapping.
  7. Bake at 400°F (200°C) for 25 minutes until the edges are charred and the centers are tender.
  8. While roasting, combine 6 Cloves Fresh Garlic (smashed), 3 tbsp Extra Virgin Olive Oil, and 1 tbsp Sherry Vinegar in a small pan over low heat for 3 minutes.
  9. Remove eggplant from the oven and immediately pour the warm garlic oil over the hot slices.
  10. Top with 1/4 cup Fresh Flat Leaf Parsley, 1/2 tsp Flaky Sea Salt, and 1/4 tsp Cracked Black Pepper.