Roasted Eggplant 1 eggplant, halved lengthwise2 teaspoons (or more) olive oilsalt and pepperherbs of your choosing: try garlic salt, oregano, and a little lemon juice
Preheat oven to 400 degrees. With a sharp knife, cross-hatch the flesh of the eggplant without piercing the purple skin. Brush the flesh with olive oil, salt and pepper, and top with herbs. Place the eggplant on a baking sheet cut side down. Bake for about 30 minutes. The eggplant is done when the flesh is browned and soft.
The purple skin of the eggplant is edible, and the eggplant can be eaten with a knife and fork. However, the soft flesh can be scooped out with a spoon if preferred.
Spiced roasted grapes on saltines with vegan cream cheese. Contributed / Susan Alexander
This recipe is adapted slightly from thegreekvegan.com.
2 pounds red or green seedless grapes, washed½ teaspoon ground thyme1½ tablespoons brandy2½ tablespoons oil1 teaspoon each: salt and coarsely ground black pepper
Preheat oven to 450