Recipe: Quick Eggplant
Categories: Digest, Feb95, Fatfree
Yield: 1 Servings
1 Eggplant x Garlic x Fresh ground pepper x Salt x Olive oil (tiny bit) x Cooked pasta x Parmesan
I use eggplant often, both peeled and unpeeled (in ratatoile). Quick recipe --
bake (or roast) at 350 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. This is a great easy afterwork recipe.
Source: original recipe
Posted by Sallie Rainville ESD <RAINVILLE@edlane.lane.edu> to the Fatfree Digest [Volume 15 Issue 2] Feb. 2, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, firstname.lastname@example.org.
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