Quick Eggplant Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
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 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@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
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
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@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp