Roasted Eggplant

Roasted Eggplant Salad 

Served as a salad, over pasta or mixed with cooked lentils, this dish lends itself to variation.

Serves 4eggplant salad)

Ingredients:

  • 2 medium globe eggplant
  • 1/3 cup california olive oil
  • 1/4 pound crimini or white mushrooms
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 teaspoons chopped garlic
  • 1 teaspoon dried thyme or 1/2 teaspoon fresh
  • 2 teaspoon dry basil
  • pan spray

Preheat oven to 450 degrees. Peel and trim the eggplant and dice into 1 1/2 inch cubes. Place in a stainless steel bowl. Wash, then quarter the mushrooms and add to the eggplant.Salt the eggplant and mushrooms, then toss with oil, garlic, herbs and pepper.

Lightly grease a jelly-roll pan (15 x 10 x 1 inch) with pan spray and spread the eggplant mixture onto it. Bake the eggplant mixture in a 450 degree oven for 30 minutes then turn the mixture with a metal spatula and bake for 20 minutes. The roasted eggplant and mushrooms should now appear dark brown, caramelized color.

Additional Ingredients:

  • 3 diced Roma tomatoes
  • 2 sliced scallions
  • 1/4 cup lemon juice

While the eggplant and mushrooms are roasting prepare and mix the diced tomatoes, sliced scallions and lemon juice in a large stainless steel or glass bowl. After the eggplant mixture has cooled, add to the tomato mixture.

Serve either chilled or at room temperature.

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About isimmer

Chef, recipe developer, photographer, music lover, indi-gal who makes a damn good cookie....more later... just filling in the blanks.
This entry was posted in roasted eggplant, vegan, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

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