Wednesday, February 9, 2011

From Scratch: Quick Eggplant!

Didn't photograph this one because I didn't know how it would turn out,
but if you're looking for a healthy, filling, impressive dinner, try this one out.

Feeds Two.


1 eggplant
1 can of crushed tomatoes
1 large clove of garlic, minced
1 or 2 shallots, minced
1/2 of a lemon's juice
Dried basil
Olive oil


1. Preheat oven to 400
2. Cut the eggplant in half the long way, then again so you have four long pieces. Place them on a cutting board and salt generously. Let sit for about 30minutes, the eggplant should start to sweat. Rinse the eggplant and pat dry.
3. When oven is preheated, place eggplant on a baking sheet. With a sharp knife, make X-like cuts in the eggplant's meat. Brush olive oil and some of the lemon juice over them. Bake for 20-30minutes.

4. In a hot, oiled pan, saute the garlic and shallots. Add the crushed tomatoes, including some of their juice. Continue to stir until heated through. Add as many capers as desired (and even some caper juice). Add salt and pepper to taste. Keep warm on the stove.
5. When the eggplant is roasted, distribute tow pieces to each plate. Top each piece with a heaping spoonful of the tomato mixture.

Serve with sautéed kale and sunflower seeds or a side salad.

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