As the garden abundance continues here in the Navarrette garden, I had to find another way to prepare the Japanese eggplant we have growing. I like the taste when I roast or grill it but I don't want to tire of it either so after a little research I decided to use my mini Cusinart to the following:1 pound of Japanese Eggplant (~4)
1 medium size head of garlic
1 tablespoon olive oil
Preheat oven to 425 degrees F, wash eggplant and pierce. Place garlic in the center of a piece of aluminum foil, drizzle with oil and wrap with ends on top. Place the eggplant in baking dish and bake for 15 minutes. Add the garlic and bake for 30 minutes longer. Remove and let cool until you can handle it. Cut off the bottom of the garlic and squeeze the garlic out into a Cusinart, then slice open the eggplant and strip off the inside meat and add it to the food processor. Blend until smooth and serve with veggies, chips, or toasted bread.
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