Description Edit

I use eggplant often, both peeled and unpeeled (in ratatouille). Here's a quick recipe. This is a great easy afterwork recipe.

Ingredients Edit

Directions Edit

  1. Bake (or roast) at 350°F for one hour (poke holes first).
  2. 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.
  3. Add garlic, fresh ground pepper and salt if you want.
  4. 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.
  5. Serve over pasta with (again hope this is OK) a little grated Parmesan.
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