Eggplant, oh eggplant, what am I going to do with you? I gave up a few weeks ago when I got another eggplant in my Produce Basket. I've done Eggplant Salad with Chickpeas and Feta, Eggplant Parmesan, Eggplant Patties, and Grilled Eggplant and a few more non-blog worthy recipes.
And I think I maxed them all out. So, I decided I would want to use it eventually and decided to roast it up and freeze for whenever that day arrived.
I followed Ina Garten's recipe for Roasted Vegetables, let it cool, then stashed it in the freezer for a few weeks. I was able to hide it in some Crockpot Lasagna a few weeks later, where it was great and I wasn't so eggplant-ed out.
Roasted Eggplant
recipe adapted from Ina Garten
1 eggplant, diced
Olive Oil
Salt and Pepper
Preheat the oven to 425 degrees F. Toss the eggplant with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Easy Cooking | Simple Cooking
0 comments:
Post a Comment