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My New Favorite Way to Cook Eggplant

12 March 2007

1. Preheat oven to 375.

2. Wash your eggplant.

3. For each 1.5 lb. eggplant, peel 3 cloves of garlic and slice them longways into 4-5 pieces.

4. Make slits around the eggplant and stuff each slit with a piece of garlic.

5. Place on a baking sheet and roast for about an hour.

6. Remove from oven. When cool enough to handle, cut off stem end, peel off skin, and chop up.*

Why it is my new favorite way to cook eggplant:

a. No peeling raw eggplant (the peeler always gets stuck in the eggplant flesh).

b. No oil needed to fry up eggplant cubes.

c. The garlic pieces. After the hour in the oven, you get sweet, roasted garlic bits in with your chopped eggplant. Yum!

* I roasted some whole potatoes at the same time. The chopped egplant and cubed potatoes then got mixed in with sauteed onions, cumin, tomatoes and peas, and it turned into an Indian-style stew. With fresh homemade yogurt swirled in. (And rice on the side.)

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