Eggplant is a staple in our house, but can get a bit boring. Here is a fun, easy, quick and tasty way to do eggplant – without turning your house into a smelly mess!
Spicy Middle Eastern Eggplant Slices
Eggplants (classic Italian, though you can use other large ones)
Spicy Red Peppers
Salt & Pepper
With a very sharp large knife, very carefully slice the eggplant vertically into 1/4 inch slices. Brush with olive oil, sprinkle with salt & pepper and bake on parchment paper. Turn the eggplant over once it begins to brown. Cook until soft, but still slightly firm. While your eggplant is cooking, in a jar with a lid mix 1/4 cup of quality olive oil with diced hot peppers and finely chopped parsley. Shake vigorously and pour the mixture on the eggplants when they are finished cooking.
1. Choose a firm, if not hard eggplant. While many believe it’s seeds that make them bitter, it’s actually over ripeness eggplants.
2. Never store it in the refrigerator – eggplants are a warm weather veggie and do not do well refrigerated.
Read more on eggplants.