Eggplant/Parsnip Delight
INGREDIENTS:
1 Eggplant x Olive oil (tiny bit)
x Garlic x Cooked pasta
x Fresh ground pepper x Parmesan
x Salt
1 Eggplant x Olive oil (tiny bit)
x Garlic x Cooked pasta
x Fresh ground pepper x Parmesan
x Salt
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.
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.