Other Main Dishes
Roasted Egplant (Vegetarian)
Family Tested & Approved
THIS IS JUST AS GOOD SERVED COLD WITH PITA BEAD
eggplant(s) peeled and cubed
garlic pressed or finely chopped
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)
Line a baking sheet with foil
Pour olive oil onto baking sheet
add garlic,onions and black pepper to oil in pan
put cubed eggplant on baking sheet,roll around in oil until well coated.
eggplant is like a sponge and will soak up all of the olive oil so you may need to add more.
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.
bake for 30 minutes at 350* or until soft
pour mixture into a large bowl and mash with a fork or leave it the way it is and pour over pasta
serve as a side dish or over pasta for a vegetarian meal