These eggplants (zucchinis too) were probably the best I've tasted in a really long time. The trick, so I hear, is not to over-roast them. For some of us this may be a challenge but the reward is well worth it!
Recipe:
Slice eggplants and zucchinis into thin slices, follow roasting instructions, place feta or bulgarit into a hoagie, layer up the veggies, wrap and refrigerate for tomorrows lunch!
