Venezuelan Eggplant with Green Beans

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6 Servings



  • Preheat oven to 350 F.
  • Peel Eggplant and cut into 1-inch cubes.
  • Toss to coat and let marinate at room temperature for 20 minutes.
  • Roast until tender, about 20 minutes.
  • In large skillet, heat remaining tablespoon oil over medium-high heat.

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