Monday, December 20, 2010

Mini Roasted Eggplant

Last night I made Mini Roasted Eggplant...without a recipe. This is so not like me! I'm never adventurous or confident enough to experiment in the kitchen, but knew if I stuck to a few basic ingredients I should be in decent shape.

I bought the mini eggplants earlier that day at the Pinecrest Gardens Farmers Market. I think they cost $2.00 for five of them. After washing, de-steming and cutting the eggplants in half, I baked them in the oven at 350 degrees for 25 minutes. While they were cooking, I sauteed chopped garlic in olive oil (from Greece) for about five minutes. Once the eggplant was done, I poured the olive oil/garlic on top and sprinkled freshly grated parmesan cheese.

Voila! My Mini Roasted Eggplant was a success and made for a great appetizer before our Italian inspired dinner.

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