- 2 Italian eggplants
- ½ cup extra virgin olive oil
- 4 tablespoons honey
- 4 cloves garlic, thickly sliced
- 1 tablespoon apple cider vinegar
- 1 lemon, quartered
- 4 teaspoons Momofuku Tingly Seasoned Salt, plus more to taste
Preheat oven to 350°.
Slice eggplants in half lengthwise and score the inside flesh into approximately 1 inch squares, about ½ inch deep. Be careful not to slice through the skin of the eggplant.
Mix olive oil, honey, vinegar, and 4 teaspoons Momofuku Tingly Seasoned Salt until well-combined. Brush the mixture over the entire flesh of the eggplant, allowing it to seep into the grooves. Reserve a few tablespoons of glaze for later. Place sliced garlic into the grooves of the scored eggplant.
Roast eggplant on a parchment-lined baking sheet for 35 to 45 minutes, adjusting for desired doneness—slightly less time for just-cooked eggplant and slightly longer for more tender eggplant. Remove from oven and brush with remaining glaze. Sprinkle with Momofuku Tingly Seasoned Salt to taste.
Serve immediately with fresh lemon wedges.
Momofuku Tingly Seasoned Salt is a jolt of flavor without the burn of being too spicy. It takes the ingredients of Savory Seasoned Salt, but adds Sichuan peppercorns.