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  • Recipe:

    Roasted Eggplant Recipe

    Roasted Eggplant
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    When summer is here and the garden is in full swing, you can sometimes get overloaded with eggplant. After using your three favorite recipes a couple of times each, you need a new plan. Here is a primo suggestion for enjoying eggplant today or saving it for winter. These are roasted eggplant cubes that serve as a side dish with beef, top a salad in fine style, or get dropped in one of your homemade soups just before serving time.

    Recipe Instructions:

    Cut the eggplant into 1″ cubes and place in a bowl.

    Sprinkle on the salt, garlic, and oil.

    Toss well and allow to sit for 30 minutes for the flavors to blend.

    Spread cubes in a single layer on a cooky sheet. A little space between the cubes allows for better roasting.

    Roast at 450-475 degrees for about a half hour. Time can vary depending on climate and the density of your eggplant. Toss the cubes a couple of times during the roasting process. Roast until the cubes are brown and the insides creamy.

    Serve hot or at room temperature.

    Comments and Reviews

  • Tara says:
    When you say, 'save it for winter' - do you mean to freeze it after roasting? If so how is the texture once defrosted? I've been looking for a way to save eggplant for later on. Reply
  • Tara -- It freezes well. Spread it out on a cookie sheet, freeze it, and then remove it, bag it, and put it back in the freezer. It's really great to add to soups in the winter Reply
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