Page 158

Session 9

Recipe: Oven-Roasted Eggplant75 Prep Time

10 minutes

Cook Time

30 minutes

Ingredients     

2 lb. eggplant (about 2 globes) Kosher salt 2 tablespoons extra-virgin olive oil 8 fresh thyme sprigs Lemon wedges or a vinaigrette for serving (optional)

TIP: Salt the eggplant first to prevent it from being oily. Eggplant soaks up oil like a sponge, but one way to reduce that is by salting the cut eggplant and letting it set for about 30 minutes or more.

Instructions 1. Wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, cut into the eggplant deeply in a diamond cross-hatch pattern by making two or three long cuts. Sprinkle salt on the halves (about 1 tsp total for all the halves) over the surface and into the cuts. Set aside; cut side up, for about 30 minutes. 2. Heat the oven to 400 degrees Fahrenheit. 3. Line a baking sheet with parchment. 4. After the eggplant has sat for 30 minutes, brush olive oil onto each half (about 2 tsp per half for a globe-sized eggplant). 5. Arrange, cut side down, with a sprig or two of thyme on the baking sheet. Roast for 1 hour

Final Thoughts The eggplant will collapse and the bottoms will be a deep brown caramel color. Let the eggplant cool at least 20 minutes before handling. Gently turn it to the cut side up. You can squeeze some lemon on and drizzle some vinaigrette on the eggplant.

75

Oven-roasted eggplant. FineCooking.com. Retrieved from

http://www.finecooking.com/recipes/oven_roasted_eggplant.aspx

Session 9; Page 158

Profile for SAGE

SHE (Strong. Healthy. Energized.) Facilitator's Guide  

The SHE Facilitator Guide provides information on the Strong, Healthy, Energized (SHE), a facilitator-led, group-based health and fitness pr...

SHE (Strong. Healthy. Energized.) Facilitator's Guide  

The SHE Facilitator Guide provides information on the Strong, Healthy, Energized (SHE), a facilitator-led, group-based health and fitness pr...

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