Roasted Eggplant Boats
Recipe from River Cottage
Eggplant has become one of our favorites.
If you do not like eggplant or had a bad first time with eggplant, try this trick.
My husband learned that sprinkling salt on your eggplant and letting it sit for 15 to 20 minutes helps get any bitter juice out of the eggplant.
You can see this in the above photo, the bitter juice coming out.
After the 15 to 20 minutes, wash off the eggplant in cold water. Pat dry and continue with your recipe.
On to the recipe....
Preheat your oven to 375°
Cut the eggplant half lengthwise.
Using a small, sharp knife, make a series of deep slashes diagonally across the flesh, going about two - thirds of the way into the flesh, but not right through to the skin. You want to end up with 6 to 10 slashes....depending on the size of your eggplant.
Mix garlic and parsley with olive oil.
My favorite part, I give my eggplant a garlic, parsley, olive oil bath.
The eggplant are ready for the pan.
In a roasting pan, place the eggplant halves, flesh side up!
Roast for 50 minuets, or until deep golden brown and completely tender.
Let the eggplant set for 5 minuets and ENJOY!
Joy List Monday
a weekly ritual
a reminder to stop and pay attention to the little beauties and graces that make life magical and to set aside time for gratitude each day
♥ old movies ~ Mr. Smith Goes to Washington with James Stewart
♥ eating Orchard popcorn ~ a new pink popcorn we found at an apple orchard
it is delicious with a dash of salt
♥ continuing to harvest vegetables and flowers from the garden
♥ enjoying the full moon with Jeremy
♥ a surprise visit from my parents on Friday
This is a great eggplant tip!
ReplyDeleteMy dad taught me that salt trick years ago, it makes a huge difference! Our garden has produced a lot of eggplant this season, I still have a couple more out there, excited to try your version :-)
ReplyDeleteWasn't that moon incredible? These eggplant boats look delicious! I love eggplant and usually do the "sweating" method to get the bitterness out too. I don't mind it either way. I haven't tried making this recipe before though so I need to add it to my list!
ReplyDeleteHow delicious!
ReplyDeleteThat looks so good!
ReplyDeleteI do like eggplant. That is nice to know about the salt.
ReplyDeleteI have never eaten eggplant! Love your joy list this week.
ReplyDeleteI've never tried eggplant - but if it's from River Cottage, it must be good. My all-time favorite recipe (for coq au vin) is from Hugh's Meat cookbook. I may just have to hunt down an eggplant so I can try this!
ReplyDeleteThe eggplant looks so yummy. Great tip on getting rid of the bitterness. Love your joy list this week.
ReplyDeleteEnjoy the rest of this wonderful week.
Kris
This looks sooooo good. And it's simple. I need simple right now! Great tip, by the way....I'd never heard it before!
ReplyDeleteI need to try eggplants this way! Looks yummy ♥
ReplyDeletesummerdaisycottage.blogspot.com
I so loved last weeks recipe, and now this one looks a winner too!
ReplyDeleteThanks for sharing
All the best Jan
We really need to give eggplant one more try! The recipe sounds so good and it looks so yummy!! Maybe with Jeremy's trick, we can move it up on our list.
ReplyDeleteSo nice to get surprise visit's from parents :)
Your roasted eggplant looks amazing, Carla. My mom used to fry eggplant - first she dipped it in a sauce then fried it. I really miss it. The orchard popcorn sounds delightful. You're so lucky to still have your parents around. Give them a big hug, Carla.
ReplyDelete~Sheri
These look delicious!! We've been eating lots of eggplant lately. My mom's plants have been producing like crazy. She grows the skinny asian varieties and I've been making just about everything with eggplant (today I put roasted eggplant on top of pizza!).
ReplyDeleteLove your Joy List, too! :)
p.s. thanks for your concern. Our area did get hit hard in the storms, but personally we are ok. Some water in the basement, but it could have been much worse. Hope you have a wonderful time in South Dakota!