Eggplant Like You’ve Never Had Before
July 30, 2014 20 Comments
Many eggplant recipes start with a painful step to extract the bitter taste found in some bigger, older eggplants.
Salt the eggplant, let sit for ½-1 ½ hours, rinse off the salt under running water, and then dry the eggplant.
Do I look like I have time for all of that?
When living in Brooklyn, I rented an apartment above an eggplant devotee. She had stacks of eggplant sitting in paper towels – ready to fry in a pan with olive oil as she put together her Eggplant Parmesan.
While I loved the result of her work, I couldn’t find the enthusiasm to join her in cooking eggplant.
Roasting eggplant at a high temperature with some balsamic vinegar thrown in – makes it taste quite sweet. I fell madly, instantly in love with this roasted eggplant and hid it from my husband.
You can eat it plain, stuff it in a pita, mix it with cherry tomatoes and salad greens, put it on top of rice – add cheddar cheese and bacon for all I care. It is awesome!
Use the food processor to mince the garlic and onion to save time.
How do you cook eggplant? Do you worry about salting it?
Roasted Eggplant Recipe
Makes 4 servings, ¾ cup per serving
1 large eggplant, chopped (about 7 cups)
3 garlic cloves, peeled and minced
1 small red onion, minced
1 tablespoon olive oil
¼ cup balsamic vinegar
salt and pepper to taste
Preheat oven to 400 F. Mix the eggplant, garlic, onion, olive oil, and vinegar in a 9x13x2-inch baking dish.
Bake for 10 minutes. Take out and toss the eggplant and bake for another 15 minutes until softened and juicy.
Add salt and pepper to taste. Enjoy hot, cold, or room temperature.
For ¾ cup serving = 80 calories, 3.8 g fat, 0.5 g saturated fat, 11.0 g carbohydrates, 5.1 g sugar, 1.7 g protein, 5.5 g fiber, 4 mg sodium, 2 Points+
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
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