recipe

3 Keep-On-Hand Snacks: Roasted Eggplant

Aired February 1, 2011

Ingredients
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Preparation

Preheat oven to 425F. Cut slits in the skin of whole eggplants with a sharp knife to allow steam to escape. Roast on a baking sheet until very tender. Let cool to handle then remove the flesh from the skin and puree in a food processor with salt, pepper and a little parsley. Spread as-is on white toast points or combine with Roasted Garlic and/or Roasted Cherry Tomatoes.

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