1 large eggplant (about 1 1/2 pounds)
Preheat oven to 400 degrees.
For eggplant steaks: Slice the stem end off of the eggplant, and then slice the lengthwise in 1 inch thick "steaks".
Place eggplant on a baking sheet - single layer not touching other slices. Combine olive oil and soy sauce in a bowl, then brush onto both sides and edges and sprinkle with paprika.
Roast eggplant for 20 minutes. Flip and roast until golden-brown and tender approximately 10 to 20 minutes more. Serve. Makes a really good vegetarian sandwich. Leftovers can be stored in an airtight container in refrigerator for up to 5 days.
* For cubed eggplant: Cut into 1 inch pieces and place in plastic bag. Add the combined olive oil and soy sauce and pour into the plastic bag with the cut up eggplant and toss to coat.
Place eggplant on a baking sheet - single layer not touching other pieces and sprinkle with paprika.
Roast eggplant for 20 minutes. Flip and roast until golden-brown and tender approximately 10 to 20 minutes more. Serve. Leftovers can be stored in an airtight container in refrigerator for up to 5 days.
Note: Eggplant steaks are great for eggplant parmesan instead of frying the eggplant first. Just layer the some jarred marinara sauce on the bottom of a 9x13 pan. Place a single layer of eggplant on top. Sprinkle with shredded mozzarella or jack cheese. Continue with another layer of sauce, then eggplant then cheese etc. Top the last layer of eggplant with sauce then cheese. Bake about 30-40 min. until cheese is melted. We like to top this before baking with about 3/4 cup Panko Crumbs mixed with about 2 teaspoons of olive oil and sprinkled on top of final layer for a nice crunch on top of the dish. Bake until golden.
* Note: Cubed roasted eggplant is great with the lemon/garlic mixture (no salt required because of the soya sauce) - Juice of 1 large lemon and 2-3 cloves of finely diced or crushed garlic mixed together then pour over roasted cubed eggplant.
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