Yum! This was so tasty and easy, wouldn’t change a thing. Only thing to keep in mind for next time is that the broiler in my temporary housing isn’t that great, so it took around 2 hours to roast the eggplant. Hopefully it won’t take that long if I try it again in my new place.
Great as a tartine with a fried egg, or just with crusty bread and some sort of veggies side. Am also trying to throw it into some pasta sauce with roast tomatoes.
UPDATE: My oven broiler isn’t that great either. Try for an hour and see. The eggplants didn’t shrivel very much, but they became very hollow feeling, and the insides were perfect. Also, I would double the recipe next time and freeze half of it.