Roast EVERYTHING!

I bought these beautiful Indian Eggplant last week and since tomatoes did so well in the oven, I figure the same rule would apply for all vegetables.

Turns out, I'm right.

I halved the beauties and spread them out on a sheet pan, drizzled them with some basting oil, salt and pepper and shoved them into an oven for 3 hours.

I will need to make more of them to use in a Baba Ghanoush recipe I have been meaning to try.  Who doesn't love a good eggplant dip??