Not Asian Chinese Eggplant & Mushrooms

When you find the Chinese eggplant looking good, but are not up for heading in an Asian food direction.

3 - 4 Chinese eggplant, sliced lenghthwise and cut into 1/2” pieces

1 lb or so mushrooms of choice, thickly sliced (1/4”)

1 head of garlic, with top sliced off to expose top of cloves

Crushed red pepper flakes

Salt

Pepper

LOTS of olive oil

Fresh basil

Pre-heat oven to 425.

Line a roasting pan with parchment paper, or saddle up for scrubbing it later.

Toss the eggplant with 1/4 cup of the olive oil, salt, pepper and red pepper flakes, spread in the pan.

Toss the mushrooms with a few tablespoons of olive oil, salt and pepper, mix in the pan with the eggplant.

Place the head of garlic in the middle of the pan, drizzle with plenty of olive oil.

Drizzle some extra olive oil on the eggplant/mushroom mixture, and re-hit the garlic with a bit more.

Roast for 25-30 minutes or more, until eggplant is soft.

Remove from oven.

Carefully (using tongs) break up garlic and squeeze out roasted cloves.

Stir all together in a bowl with some sliced basil.