| 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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