Friday, August 24, 2007


Dinner, originally uploaded by Petie_in_Cbus.

Oven at 435 degrees. Poke holes in skin with a fork, turn occasionally until the eggplant is shriveled and leaking a bit. (about 1/2 hr). quarter, peel off skin. Should be soft enough to mash with a fork (one of mine wasn't so I added a tad of water and microwaved it for a bit)
Now the eggplant is roasted and perfectly ready for many delicious dishes.
(I fried it with carrots, peas, cumin, peanut butter and a bay leaf. Soy sauce at the end b/c it didn't taste like anything. You can do better though, we don't have a fridge stocked with condiments)


Post a Comment

If you would like to be notified by email when I (or anyone else) replies to your comment please click the 'Subscribe by email' link under this comment box.