Recipe: Baked Eggplant Italiano

This is a great recipe for those looking to include more antioxidants in their diet. Besides great classic Italian flavor, it is an unusual dish that will surprise friends and family with the versatility of eggplants.

Begin with 2 medium-sized eggplants; color does not matter, but make sure they will be capable of providing thick slices.

Other ingredients:
coarse sea salt
olive oil
4 tablespoons tomato paste
one clove of whole garlic
1 tablespoon of Italian dressing (or balsamic vinegar)
cilantro
parsley
halved cherry tomatoes for garnish (let them soak in some olive oil while making the dish)

Directions:

Set oven to 350° Fahrenheit (177° Celsius). Slice two eggplants in half (making 4 pieces total). Pat them dry with a paper towel. Roll them in the sea salt or gently pat the salt into and onto them with your hand.

Whisk the oil and tomato paste with the vinegar or Italian dressing and generously coat eggplant halves (skin and all). Concentrate on the exposed inside versus the skin. Pop coated eggplant halves into the oven for six minutes. Turn them over, bake for another six minutes. Remove the eggplants and set oven to “broil.” Whisk a bit more oil with the garlic, parsley, and cilantro. Brush this generously over the exposed fruit only.

Broil for 3-5 minutes. Eggplants should start browning slightly. Remove from oven and add cherry tomato garnish and enjoy!

When cooking with eggplants remember to be subtle with flavors as they will soak up oils and lose their sponge-like meaty texture.

<< Cook with Eggplants | Eggplant Index >>

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