Recipes: Roasted Whole Eggplant

  • Updated: September 19, 2007 - 4:57 PM

RoastED Whole Eggplant

Serves 4 to 6.

This is the first step to baba ganoush, or any puréed eggplant dish calling for puréed eggplant or soup. It makes a great side dish drizzled with extra-virgin olive oil and minced herbs or, quite simply, butter and chopped parsley.

• 2 large eggplants (about 2 lb. total)

• A little oil, optional

• 1 head garlic, split into cloves, cloves cut in slivers

Directions

Preheat the oven to 400 degrees. Prick the eggplant skin with fork. With a thin-bladed knife, cut slits in the eggplant and stuff the garlic slivers into the slits. Rub with the oil and place on a baking sheet. Roast the eggplant in the oven until it is fork tender, about 30 to 40 minutes. Remove and allow to cool a little before splitting in half and scooping out the flesh.

Nutrition information per serving of 6:

Calories 48 Fat 0 g Sodium 2 mg

Carbohydrates 12 g Saturated fat 0 g Calcium 16 mg

Protein 1 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable.

Curried Eggplant

Serves 4 to 6.

A low-fat dish that's simple and satisfying.

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