Rustic Vegetables

★★★★★ 1 Review
areli avatar
By Areli Biggers
from Hopkinton, MA

Iron is good for you. Use a cast iron skillet to bring good taste to your table

serves 6
prep time 5 Min
cook time 30 Min

Ingredients

  • 10 sm
    baby eggplant ( or 1 regular)
  • 1
    onion
  • 2
    tomato
  • 2 clove
    garlic
  • 1 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    italian parsley chopped
  • 1 tsp
    salt and pepper
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How To Make

  • 1
    Wash eggplant and tomato and set aside. Heat the cast-iron skillet on medium heat, add some oil. Add the onion and add to the skillet, the tomatoes and the garlic cloves (with the peel) Let them roast for 5 minutes.
  • 2
    If you are using baby eggplant, cut them in half, if using a regular eggplant, cut it in cubes.Add the vegetable to the skillets and roast for 10-15 minutes Until you like the color you see. When tomatoes and onion are roasted ready, chopped then with a knife or kitchen scissors ( my preference)
  • 3
    Add parsley, salt, pepper and olive oil. Have a cup of brown rice ready, placed the vegetable on top of the rice and serve. Enjoy!
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