I bought these eggplants at the Farmer's Market because they were just gorgeous. I felt a cold coming on, and boy did it come on, so I immediately tried to load up on garlic for the immune system. Roasted garlic and eggplant. That sounded good.
I cut the eggplant in half, made little slits in them, stuffed the slits with garlic, covered them in that outstanding olive oil from crete, plus sprinkled on the oregano from crete, sea salt and pepper and into the oven to roast for a good half hour at 375 degrees.
The roasted garlic flavor soaked into the eggplants and the whole thing literally melted in your mouth. Rocco made a great suggestion: next time anchovy paste on top. Genius. Will do.