Yield: 1 servings
|x||Fresh ground pepper|
|x||Olive oil (tiny bit)|
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@....