Quick eggplant
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Eggplant | |
x | Garlic | |
x | Fresh ground pepper | |
x | Salt | |
x | Olive oil (tiny bit) | |
x | Cooked pasta | |
x | Parmesan |
Directions
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@...> 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@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
1⅘á
Related recipes
- Cheesy eggplant pasta sauce
- Crunchy eggplant
- Eggplant
- Eggplant & ginger sauce
- Eggplant casserole
- Eggplant guacamole
- Eggplant pasta
- Eggplant pie
- Eggplant salsa
- Eggplant stew
- Eggplant/parsnip delight
- Fatfree eggplant parmesian
- Garlic eggplant
- Quick & spicy beans
- Quick casserole
- Quick cobbler
- Quick potatoes
- Quick salad
- Roasted vegetables
- Simple baked eggplant