Monday, 11 November 2013

Roasted eggplant - an easy, cheap recipe

I try to avoid "nightshades" (certain vegetation-types such as eggplants, tomatoes, peppers) because they are linked to arthritis. And as my dad already has, and has had for a while, arthritis, I am taking my precautions.

But when I come across the reduced trolley at the grocery and I see baby eggplants 50% off, I cannot resist.

This is so simple, although it does take about an hour of baking. You need your eggplants, olive oil, salt, and minced garlic (which I buy pre-minced from Costco).

Preheat oven to 400.

Cut the green stem-ends off the eggplants, then cut them in half length-wise. Make a few horizontal slits across the newly revealed inside.

Sprinkle sea salt all over them, drizzle olive oil (I used a tbsp per 4 halves), and top with minced garlic.

Put on a cookie sheet in the oven for one hour.

They will get all shrivelled up and look really ugly when you are trying to take a nice picture of them (especially when rushing and settling with a cutting board background and have remnant bok choy bits hanging around) but I promise they are delicious! I have converted many-a non-eggplant eaters with this recipe.

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