Quick eggplant

Yield: 1 servings

Measure Ingredient
1 \N Eggplant
\N x Garlic
\N x Fresh ground pepper
\N x Salt
\N x Olive oil (tiny bit)
\N x Cooked pasta
\N x Parmesan

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@....


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