If you love eggplant, you’ll enjoy this
no-fuss, easy recipe. The eggplant
chunks are crispy on the outside and creamy-soft on the inside.
4 Japanese Eggplants
1/4 cup light-tasting olive oil (60 mL)
1 tsp crushed garlic (5 mL)
3/4 tsp seasoning salt (3 mL)
Chop eggplants into
small cubes, around 1-inch (2.5 cm) or so in size. Place in large bowl. In small bowl, combine olive oil, garlic and
seasoning salt. Pour over eggplant and
immediately toss well to distribute oil mixture. Let it sit on the countertop half an hour to
allow flavors to blend.
Preheat oven to 450°F (230°C). On cookie sheet, spread eggplant (not
touching if possible) and bake about 30 minutes, until the cubes are browned
with some crispy pieces and the inside is creamy. Check after 20 minutes and remove smaller
pieces that are ready. Some pieces will
appear very dark (the skin darkens up considerably), but typically it is not
burned and tastes wonderful. Serve hot
or at room temperature.
Helpful Hints: You can easily double or triple
this recipe. Just use more cookie
sheets, obviously.
Yield: 2 large servings
1 serving
287.8
calories
2.4
g protein
27.0
g fat
7.5
g carbs
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