Roasted Egplant (Vegetarian)

1
Desiree Macy

By
@DMomma

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

Rating:
★★★★☆ 3 votes
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)

Step-By-Step

1Line a baking sheet with foil
2Pour olive oil onto baking sheet
3add garlic,onions and black pepper to oil in pan
4put cubed eggplant on baking sheet,roll around in oil until well coated.
5eggplant is like a sponge and will soak up all of the olive oil so you may need to add more.
6The 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.
7bake for 30 minutes at 350* or until soft
8pour mixture into a large bowl and mash with a fork or leave it the way it is and pour over pasta
9serve as a side dish or over pasta for a vegetarian meal

About Roasted Egplant (Vegetarian)

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