Eggplant Muffins - Recipe

for the muffins:
2 small eggplants
6 tbsp. extra virgin olive oil
2 1/2 cups all-purpose flour
4 tsp. baking powder
pinch of salt
1 egg, lightly beaten
1 1/4 cups milk

1. Preheat the oven to 400F. Rub the eggplants with 2 tbsp. of the olive oil. Bake on a cookie sheet for 30 minutes, until the eggplant softens and turns dark brown. Remove from the oven and cool. Remove the top of each eggplant and slice the body lengthwise. Using a spoon, scrape the inner flesh away from the outer skin. Discard the skin and roughly chop the eggplant flesh and set aside. In a medium bowl, combine the dry ingredients. In a large bowl, beat the egg, milk and remaining 4 tbsp. of olive oil. Mix in the flour until nearly combined. Fold in the chopped eggplant until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 20-25 minutes. Remove pan from the oven and cool 5 minutes. Remove muffins from the pan, and continue to cool on a wire rack.

for the butter:
1/2 cup unsalted butter, softened
2 cloves garlic, finely minced
2 tsp. sherry vinegar
pinch of salt and pepper
1 tbsp. parsley, chopped

2. Combine the butter, garlic, vinegar and parsley in a bowl. Beat until well combined. Season with salt and pepper. Cut muffins in half and spread with butter.

Makes approximately 12 muffins