I followed a suggestion for roasted eggplant I found on the internet. Salt the cut eggplant and let stand for 30 min. Squeeze out excess moisture. Place skin side down on parchment paper or foil covered cookie sheet with a minimal amount of olive oil. Bake in pre-heated 400 degree oven for 25 - 30 min. As advertised, the results are crispy on the outside, tender on the inside. The salt seemed to sweeten the skin, too. I served the roasted eggplant with fresh tomato and shaved parm cheese over linguine. Delicious. The fresh tomato made it very summery. Fresh basil or parsley would have been a great addition.
Posted on: Thu, 31 Jul 2014 00:22:57 +0000
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