⅓ cup unrefined, cold-pressed, extra-virgin olive oil
1 cup finely diced onion
3 garlic cloves, finely chopped
1 Tablespoon capers, drained from brine
¼ teaspoon crushed red pepper
½ cup black olives, pitted and finely chopped
¼ cup freshly squeezed lemon juice
8 to 10 basil leaves, chopped
Freshly ground black pepper, to taste
Instructions
Slice the eggplants in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making two or three long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. Press on the edges of the halves to open the cuts and sprinkle salt (1 to 1-1/2 tsp. total for all the halves) over the surface and into the cuts. Set aside, cut side up, for 30 minutes.
Heat the oven to 400°F. Line a baking sheet with unbleached parchment paper.
Over the sink, gently squeeze the eggplant to extract the salty juice and pat them dry with a paper towel.
Insert the slices of garlic into the cuts of the eggplant. Brush each half thoroughly with olive oil (about 2 teaspoons per half.)
Arrange each half, cut side down, on top of a sprig or two of thyme on the prepared baking sheet. Roast for 35-45 minutes until super tender and almost collapsing. Allow to cool slightly before serving.
In a pan over medium heat, warm the oil. Add the onion and sauté for 5 minutes, stirring occasionally to prevent browning. Add the garlic, capers, and crushed red pepper and sauté for 5 more minutes.
Transfer the onion mixture to a mixing bowl and stir in the olives, lemon juice and basil. Season with pepper to taste and serve on top of the eggplant.
Notes
Other options for topping the eggplant are 5-minute cherry tomato sauce, a drizzle of pomegranate molasses, or tahini sauce with pomegranate seeds.
Recipe by Pamela Salzman at https://pamelasalzman.com/oven-baked-eggplant-with-olives-capers-and-basil-recipe/