Difference between revisions of "Quick Eggplant"
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# Serve over [[pasta]] with (again hope this is OK) a little grated Parmesan. | # Serve over [[pasta]] with (again hope this is OK) a little grated Parmesan. | ||
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[[Category:Better Digestion Recipes]] | [[Category:Better Digestion Recipes]] | ||
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[[Category:Eggplant Recipes]] | [[Category:Eggplant Recipes]] | ||
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[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
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[[Category:Parmesan cheese Recipes]] | [[Category:Parmesan cheese Recipes]] | ||
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[[Category:Pasta Recipes]] | [[Category:Pasta Recipes]] | ||
Revision as of 18:16, 30 March 2012
Description
I use eggplant often, both peeled and unpeeled (in ratatouille). Here's a quick recipe. This is a great easy afterwork recipe.
Ingredients
Directions
- Bake (or roast) at 350°F for one hour (poke holes first).
- Take out and let cool—the eggplant(s) will deflate like a balloon and will smell heavenly! when slightly cool, peel and smush up with fork.
- Add garlic, fresh ground pepper and salt if you want.
- Reheat in just a tiny bit of olive oil (hope this is OK to say, this is my first post) in a non-stick skillet.
- Serve over pasta with (again hope this is OK) a little grated Parmesan.
