Baked eggplant
Baked eggplant
Ingredients/Components
- salt - 2 tsp
- pepper - 1 tsp
- olive oil - 1/2 c
- each - 4 eggplant
How to make baked eggplant:
Wash and dry eggplant; remove stems. Leave eggplant whole and unpeeled. Make a slit the length of each eggplant only to the center, not completely through the other side. In each slit, drizzle 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently press eggplant together and rub completely with olive oil. Rub an 11 x 7-inch baking dish with olive oil. Place eggplant in dish. Bake at 375° about 30 minutes or until tender. Makes 6 to 8 servings.Recipe categories: Vegetables, Main dish, Eggplant.
Rating:
Related ingredients:
milk, bread crumbs, olive oil, asparagus, diced potatoes, large onions, can condensed cream of mushroom soup, frozen hash brown potatoes, thawed, firm ripe tomatoes, cut in half and seeded, mushrooms, cleaned and sliced lengthwise, leaving short stems only
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