Sunday, January 30, 2011

Quick Healthy Roasted Eggplant

With the Cost of Meat Going Up So Much In Price Here In The U.S, I Have Been trying To Eat More Vegetable Based Meals. Look For More Vegetable Based Dishes To Be Posted. I Am Increasing My Bean, Legume And Tofu Meals As Well. Many Years Ago I Was A Vegan And Then An Ovo-Vegan And Weighed Much Less. I Am Hoping That This Will Help Me In My Ongoing Weight Loss Battle.

1 Eggplant Washed, Peeled And Cut Into 1/4 or 1/2 Inch Cubes
2 TBSP Extra Virgin Olive Oil
1/2 TSP Minced Garlic
1/4 TSP Sea Salt
1/4 TSP Ground White Pepper
1 TSP Diced Flat Leaf Parsley, You Can Vary Flavors And Use Basil, Rosemary, or Oregano
1 Bowl
1 Baking Sheet
1 Piece of Aluminum Foil

Pour Your Cut Eggplant Into Your Bowl
Add in Oil, Salt, Pepper, Garlic, & Parsley And Toss To Coat Eggplant
Spread Eggplant Evenly Onto Baking Sheet Lined With Aluminum Foil

Preheat Oven at 350
Bake For 20 Minutes

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