Put the eggplant in a 14 x 12 x 2-inch roasting pan. Pour the oil in the pan. Rub the oil all over the pan and over each piece of eggplant. Pour the glaze over the eggplant. Rub the glaze into each piece deep into the cut flesh. Let marinate at room temperature for at least 30 minutes, or up to 3 to 4 hours. Turn occasionally.
About 20 minutes before ready to roast, place rack in center of oven. Heat oven to 500F. Arrange eggplant cut side down in pan. Roast 10 minutes. Remove from oven and, using a spatula, scrape up eggplant halves and turn them over. Return pan to oven, back to front, and roast for 15 minutes more. Serve warm.
Wine Pairing(s)
Schloss Saarstein Riesling Auslese
Tapena Verdejo
Gainey Riesling
Inama Vin Soave
Poggio Il Castellare Brunello di Montalcino
Jakoby Mathy 'Kinheimer Rosenberg' Riesling Kabinett
Jean Michel Gerin la Loye
Dr. Fischer Riesling Classic
Louis Latour Puligny-Montrachet
Gini Contrada Salvarenza Vecchie Vigne
Calories From Fat 40 Protein 5 Total Fat 4 Carbohydrates 30
Calories 159 Dietary Fiber 18 Calcium 48 Iron 1 Sodium 10 Vitamin A 145
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