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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Eggplant baked Recipe

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This recipe for Eggplant baked is from Tali's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1- 1 eggplant
2- baking pan
3- parchment paper
4- 3 tbsp extra virgin olive oil
5- a pinch of salt
6- 3 tbsp of lemon juice (fresh or bottled)
7- 4-5 cloves of garlic chopped
8- 1 tsp of black pepper
9- 1 tsp of cumin
10-1 sliced and cut red bell pepper
11- 1/4 cup chopped Italian parsley


Directions:
Directions:
1. Slice eggplant into even rings not too thin and not too thick.
2. Place on baking pan covered with parchment paper.
3. Brush eggplant with olive oil and pinch salt over them.
4. Bake in pre heated oven at 350 until golden.
5. Turn over eggplants and follow instructions 1-4
6. In a small bowl mix together olive oil, lemon, garlic, black pepper and cumin
7. Dip each eggplant in bowl.
8. Nicely put on plate and put sliced red bell pepper and sprinkle chopped parsley on top.

Serve cooled
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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