These came out awfully dry — in the future, I plan to simply roast the eggplant with olive oil and then serve it with some sort of apricot, lemon, and chicken stock-based sauce.
1 lb Chinese eggplants (the long, skinny purple ones)
1/2 lb dried apricots
Salt and pepper
1/4 C boiling water
1 bouillon cube
1 T lemon juice
1 T olive oil
Preheat oven to 350 F. Put a silicon baking mat on a rimmed baking sheet.
Cut the eggplants in half lengthwise and then into 6- or 8-inch long pieces. Arrange them, skin side down, on the baking sheet. Place the apricot halves on the eggplant pieces and sprinkle with salt and pepper.
Dissolve the bouillon cube in the boiling water. Stir in the lemon juice and olive oil. Spoon this mixture over the eggplant and apricots and roast for 45 minutes. This can be served hot, warm, or cold.