Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
o 375F (190C).
Pierce eggplant in several places with tines
Peel the eggplant, cut off the stem and
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Microwave eggplant until tender.
Transfer to
Heat the oil in a frying pan. Saute the onion and pepper for 4-5 mins. Add the garlic, zucchini, eggplant, tomatoes, tomato paste and chopped herbs, reserving some herbs for garnish. Stir well and saute briefly. Gradually pour in the stock, salt and pepper.
Simmer for 15 mins over medium heat until the vegetables are tender. Garnish with the reserved herbs and serve with crusty bread.
We have two recipes for Eggplant (Grandma's own).
Try them both!
lanks lengthwise from center of eggplant, halve each plank crosswise. Cut
o 350\u00b0F.
Place eggplant in large baking pan; drizzle
iscard both ends.
Cut eggplant crosswise into 8 equally thick
poon, carefully remove flesh from eggplant without breaking the skin. Place
o 400 degrees.
Toss eggplant with olive oil and season
Sprinkle the eggplant slices with salt, set aside
Peel eggplant, and cut lengthwise into eight
nd stir and stir.
EGGPLANT: In a gallon size zip
Wash and trim eggplant. Cut into circles about 1/
br>In a colander sprinkle eggplant generously with salt and let
Sprinkle eggplant with salt. Let stand in
inches from bottom of eggplant and discard. Move knife 1