Roberta Roasts: Easy EGGPLANT 🍆

by Tuesday, February 19, 2019

Eggplants aren’t just emojis! Nor or they just veggies you bread and cover with sauce. Recently I saw some big gorgeous eggplants on SALE in the grocery store and I quickly bought 2, without having the slightest idea what I was planning on preparing. Eggplants have a strange squishy consistency when raw, but when cooked read the same as any other squash when cooked. They also need flavors to soak up, else they can seem bland. Like other squash, you can eat copious amounts of this fruit (yes, it’s a fruit!) for very little calories. So let’s explore a great way to prepare eggplant easily, with a simple roasting technique.

I love mixing bold and mild flavors. In this case, cherry tomatoes. Eggplant and tomatoes sprinkled with salt, pepper, and dried basil roasted to char create the perfect flavor combination.

What you need

  • 2 eggplants
  • 12 ounces cherry tomatoes
  • 1 tbs coarse salt
  • 3 tsp salt
  • 1 tbs dried basil
  • 3 tbs olive oil

what to do

Preheat oven to 400 degrees.

Wash your veggies well. Slice the eggplant into half inch rounds and cut tomatoes in halves. Put both in a large bowl. Sprinkle on the olive oil and toss so that eggplant and tomatoes are well coated. Toss in salt, and dried basil. Place flat on a baking sheet (or just foil) and bake for 25-35 minutes, flipping halfway through. Once tips start to brown they are done! Leave them in for a little longer if you like char (like I do). Once you take your roasts out of the oven sprinkle on the coarse salt. You can eat as much as you want of these gorgeous flavors, all the taste and none of the guilt.


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