| Recipe to Print-Roasted Eggplant |
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| Recipe Name: |
Roasted Eggplant |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Pareve |
| Ethnicity: |
American |
Kosher for Passover: |
Yes |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
Yes |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Peel and slice eggplant- 3/4 inch thick. Salt and weight for 30 minutes.
Wipe off salt. Spray cookie sheet with olive oil. Place slices in a single layer. Drizzle with olive oil.
Bake for 10-12 minutes, or until crispy. Turn over and repeat. |
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