Roasted Egplant (Vegetarian)

Desiree Macy

By
@DMomma

This is a dish you can serve as a side,bubbling hot,over pasta or cold with pita bread.


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Comments:

Serves:

5

Prep:

15 Min

Cook:

30 Min

Method:

Roast

Ingredients

THIS IS JUST AS GOOD SERVED COLD WITH PITA BEAD

3 large
eggplant(s) peeled and cubed
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 UNTILL 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 Step-By-Step

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
9
serve as a side dish or over pasta for a vegetarian meal

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy