roasted eggplant


For some reason a few nights ago, when we decided what vegetable we were going to have with dinner, I decided I needed to have some eggplant.  I have no idea where this came from.  I have had eggplant maybe once in my life when it was included in some kind of casserole that I didn’t like at all.

But suddenly I needed eggplant.  I needed to know what it tasted like.  It must be good, right?  It’s pretty and purple and seems friendly.  So I went to the store and bought an eggplant, roasted it with olive oil and salt and pepper, and then I stood eating it directly from the sheet tray before the rest of our dinner was even done.

When I asked Gerrit what he thought of it he said, “Eh, it’s ok.”

It’s okay?  Only okay?  It is delicious and toasty and starchy!  It might just be my new favorite vegetable! (wait…except fried okra…does that count?)  How can you only be mildly interested in this dish??

For once in my life I am the one who likes something that no one else in my house does.

But this week I am visiting my parents.  And guess what they are growing in their backyard!

Roasted Eggplant

Prep Time: 5 minutes
Bake Time: 20 minutes

Serves: 4

2 eggplants
3-4 tablespoons olive oil
pinch of salt
pinch of pepper

1. Preheat oven to 400 degrees Fahrenheit.
2.Wash and dry eggplant.  Cut into 1/4 inch thick slices and cut each slice into quarters.
3.  Mix eggplant with olive oil, salt, and pepper and spread out onto a sheet pan.
4. Roast eggplant in oven for 20 minutes, until pieces are becoming crisp and golden brown.

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