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| 1 | eggplant |
| | X Garlic |
| | X Fresh ground pepper |
| | X Salt |
| | X Olive oil (tiny bit) |
| | X Cooked pasta |
| | X Parmesan |
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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.
Individual recipes copyrighted by originator. Fatfree Recipe collections
SueSmith9@aol. Com using Mmconv. Archived through kindness of Karen Mintzias, km@salata. Com.
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