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  • Roasted Eggplant

    1 vote
    Roasted Eggplant
    Prep: 10 min Cook: 30 min Servings: 6
    by Evil Fairy
    9 recipes
    >
    This is a dish you can serve as a side,bubbling hot,over pasta or cold with pita bread. You can either leave skin on or peel. You can also do on the stove,only you will need more oil. Eggplant acts as a sponge and will soak up all the oil. You use much less oil when you roast it.

    Ingredients

    • THIS IS JUST AS GOOD SERVED COLD
    • WITH PITA BEAD
    • 3 large eggplant(s) peeled and cubed (you can also leave the skin on if they are young eggplants.)
    • 2 or 3 Tbsp olive oil
    • 1 medium onion,diced
    • 6 clove garlic pressed or finely chopped
    • 1/2 tsp black pepper
    • kosher salt (after cooking to taste)
    • YOU CANE LEAVE EGGPLANT WHOLE AND
    • BAKE LIKE THAT UNTIL SKIN TURNS A
    • BROWNISH COLOR.THEN SCOOP OUT MEAT
    • AND MIX THE REST OF THE INGREDIENTS
    • (AFTER YOU HAVE SAUTED THEM IN THE
    • OLIVE OIL)

    Directions

    1. Line a baking sheet with foil
    2. Pour olive oil onto baking sheet
    3. add garlic,onions and black pepper to oil in pan
    4. put cubed eggplant on baking sheet,roll around in oil until well coated.
    5. eggplant is like a sponge and will soak up all of the olive oil so you may need to add more.
    6. The reason I say to add the salt later is because salt will pull out the liquid in the eggplant and you don't want to do this. You want the eggplant moist.
    7. bake for 30 minutes at 350* or until soft
    8. pour mixture into a large bowl and mash with a fork or leave it the way it is and pour over pasta. You can also put this in a blender and puree'. Serve with pita bread.
    9. serve as a side dish or over pasta for a vegetarian meal. You can also add tomatoes to make this go farther.
    10. Any way you eat this it's Delish!

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