Calling all eggplant lovers… this one is life changing. Eggplant is a mop for oil and this recipe, the eggplants just kept drinking and drinking it up.

They were good, but definitely felt like something a heavy-handed Italian grandmother would make. But, if you’re in the mood for an old-school Italian grandmothering, this is for you.

Gaby’s Pan-Roasted Eggplant with Pecorino

• 1/4 c. olive oil – really, probably more as they start to brun
• 1.5 lb. baby eggplant, sliced in half lenghthwise and quartered if thick
• Kosher salt and pepper to taste
• Pecorino Vinaigrette-
  • 2 T. lemon joice
  • 1/2 c. olive oil
  • 4 cloves garlic, minced
  • 1/2 c. grated Pecorino
  • Kosher salt & pepper to taste
  • 1/2 tsp. red pepper flakes

1. Make your vinaigrette and set aside.
2. In a large skillet, heat olive oil over medium heat. Add eggplant and turn often for about 15 minutes. Add more oil if eggplant starts to burn- you want it to caramelize.
3. Transfer eggplant to a large bowl and toss with (more oil!) about half of the vinaigrette.
4. Save the rest of the vinaigrette for your salad.
5. Sprinkle with more Pecorino if desired and serve.