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roasted egplant (vegetarian)

(3 ratings)
DMomma avatar
Recipe by
Desiree Macy
@DMomma
None, FL

This is a dish you can serve as a side,bubbling hot,over pasta or cold with pita bread.

(3 ratings)
yield 5 serving(s)
prep time 15 Min
cook time 30 Min
method Roast

Ingredients For roasted egplant (vegetarian)

  • THIS IS JUST AS GOOD SERVED COLD WITH PITA BEAD
  • 3 lg
    eggplant(s) peeled and cubed
  • 2 or 3 Tbsp
    olive oil
  • 1 md
    onion,diced
  • 6 clove
    garlic pressed or finely chopped
  • 1/2 tsp
    black pepper
  • kosher salt (after cooking to taste)
  • YOU CANE LEAVE EGGPLANT WHOLE AND BAKE LIKE THAT UNTILL SKIN TURNS A BROWNISH COLOR.THEN SCOOP OUT MEAT AND MIX THE REST OF THE INGREDIENTS (AFTER YOU HAVE SAUTED THEM IN THE OLIVE OIL)

How To Make roasted egplant (vegetarian)

  • 1
    Line a baking sheet with foil
  • 2
    Pour olive oil onto baking sheet
  • 3
    add garlic,onions and black pepper to oil in pan
  • 4
    put cubed eggplant on baking sheet,roll around in oil until well coated.
  • 5
    eggplant is like a sponge and will soak up all of the olive oil so you may need to add more.
  • 6
    The reason I say to add the salt later is because salt will pull out the liquid in the eggplant and you don't want to do this. You want the eggplant moist.
  • 7
    bake for 30 minutes at 350* or until soft
  • 8
    pour mixture into a large bowl and mash with a fork or leave it the way it is and pour over pasta
  • 9
    serve as a side dish or over pasta for a vegetarian meal
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