Quick Eggplant
This scrumptious eggplant dish is perfect with any pasta dish of your choice.
Yield
1 servingsPrep
30 minCook
60 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| 1 | x |
garlic
cloves, minced, to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
pasta
cooked, hot |
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| 1 | x |
garlic
cloves, minced, to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
pasta
cooked, hot |
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Bake eggplant in 350℉ (180℃) oven for one hour (poke holes in first). Take out and let cool, the eggplant will deflate like a balloon. 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 in a non-stick skillet. Serve over pasta with a little grated parmesan. This is a great easy afterwork recipe.
