Roasted Eggplant with Balsamic Marinade

Makes 4 servings

Ingredients:

4 to 5 eggplants (preferably long, thin Chinese or Japanese variety)
4 cloves garlic, peeled and smashed
2 teaspoons Kosher salt
freshly ground pepper to taste
1/4 cup balsamic vinegar
1/4 cup olive oil

Preparation:

Combine the smashed garlic, salt and pepper in a mortar and grind into
a paste with the pestle.

Place the vinegar in a bowl and whisk in the paste until smooth.
Slowly add the olive oil and continue to whisk until smooth.

Leave the stem intact on the eggplants. Starting 1/4 inch from the
stem, make 3 slices completely through the eggplant lengthwise so that
they can be slightly fanned out for plating and serving.

Place the eggplants into a roasting pan and pour the mixture over the
top. Rub the mixture into the cuts in the eggplants. Allow them to
marinate at room temperature for 4 to 8 hours. Periodically spoon some
of the mixture over the eggplants and into the cuts.

You can either grill or roast the eggplants in the oven using a medium
heat for 20 to 30 minutes. The eggplants are done when they are
browned and caramelized and easily pierced with the tip of a sharp
knife.

The eggplants can be served warm or at room temperature. For plating
place the cooked eggplant on individual plates and fan them out from
the stem.