1eggplant, thin 2 tbspolive oil 3 tspgarlicminced 0.5 tspsalt 2 dasheswhite pepper, ground

1. Chop the head off the eggplant and slice in half lengthwise.
2. Brush olive oil onto the face of the eggplant. Put oil on brush rather than on the eggplant to spread it more evenly.
3. Spread garlic, salt, and white pepper evenly on top.
4. Roast at 375 for approximately 30 minutes.