This long-roasted eggplant is one of our all-time favorites. It’s dressed with frizzled garlic and chiles and sits atop a bed of tangy preserved-lemon-spiked labne. Not only is it adored by our staff, you readers are big fans too. One commenter reports, “I’ve baked eggplant whole a number of times from various recipes, but I’ve never had it turn out this custardy.”
The recipe comes from cook, author, and former BA staffer Alison Roman. Widely acclaimed in the food scene, she’s developed hit recipes for publications like The New York Times and, of course, Bon Appétit, hosted cooking videos, and writes an uber-popular weekly newsletter. Roman has also authored best-selling cookbooks including Sweet Enough, Nothing Fancy (where the aforementioned eggplant recipe was originally published), and Dining In. She’s got an upcoming title, Something from Nothing, coming out in the fall, and we can’t wait to cook through it.
Lucky for us, Roman’s eggplant is just one of many we have on Epicurious. If you need a cookout-ready potato salad, try this punchy German variation showered with dill and scallions. For a showstopping main, make this Butter-Roasted Halibut with Asparagus and Olives. According to one reader, it’s the “best halibut I’ve ever made.” And to end on a sweet note, drag your fork through this summery key lime pie. Read on to explore more of Roman’s recipes below.
