| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Digest, Feb95, Fatfree | 1 | Servings | |
INGREDIENTS
| 1 | Eggplant | |
| x | Garlic | |
| x | Fresh ground pepper | |
| x | Salt | |
| x | Olive oil (tiny bit) | |
| x | Cooked pasta | |
| x | Parmesan |
INSTRUCTIONS
I use eggplant often, both peeled and unpeeled (in ratatoile). Quick recipe -- bake (or roast) at 350 for one hour (poke holes first). Take out and let cool -- the eggplant(s) will deflate like a balloon and will smell heavenly! When slightly cool, peel and smush up with fork. Add garlic, fresh ground pepper and salt if you want. Reheat in just a tiny bit of olive oil (hope this is ok to say, this is my first post) in a non-stick skillet. Serve over pasta with (again hope this is ok) a little grated parmesan. This is a great easy afterwork recipe. Source: original recipe Posted by Sallie Rainville ESD <RAINVILLE@edlane.lane.edu> to the Fatfree Digest [Volume 15 Issue 2] Feb. 2, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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