Baked Eggplant
Baked Eggplant is an easy dinner. Made with 4 eggplant (about 3/4 lb. each), 1/2 c. olive oil, 2 tsp. salt and 1 tsp. pepper, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Wash and dry eggplant; remove stems.
Leave eggplant whole and unpeeled.
Make a slit the length of each eggplant only to the center, not completely through the other side.
In each slit, drizzle 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Gently press eggplant together and rub completely with olive oil. Rub an 11 x 7-inch baking dish with olive oil.
Place eggplant in dish. Bake at 375Β° about 30 minutes or until tender.
Makes 6 to 8 servings.
π· Perfect Pairings
Complete your meal with these
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