Eggplant can be tough to get right. Not only does it tend to be bitter, but it can soak up oil like a sponge, making it greasy. With this recipe, however, you'll avoid all of those problems.
Scoring eggplant and roasting it whole brings out its natural sweetness. Once it's cooked, the eggplant is brushed with a spicy garlic oil that's a snap to make. Best of all, you can save the leftover oil and use it on pasta, pizza or even for a kicked-up version of garlic bread.