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Wednesday, January 14, 2009

Roasted Eggplant with skin

we loved it!! heehee! I make this ahead in the day because it helps soften the skins.

1 eggplant (cup up in 1 to 1 and 1/2 inch pieces with the skin left on.)

Place the chopped eggplant on a cookie sheet that is lined with parchment paper. Drizzle a tiny amount of olive oil (unless you want the fat). Drizzle Balsamic Vinegar lightly over all. Sprinkle with lots of Mrs. Dash Italian seasoning (or any Italian seasoning you desire--we like low salt). Cook in hot oven around 450 for 15 minutes---then toss it around a bit and Drop heat to around 350 cook for another 13-15 minutes (turning heat down a bit if getting too browned). Add a tablespoon or so of your favorite Italian dressing or Paul Newman's light balsamic vinegrette. Toss. Cool in the frig for a few hours. Then when ready to eat Microwave in a covered container until nice and hot. (The roasting and the microwaving helps to tenderize the skin and it is yummy)

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