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I went to a hispanic market near my new neighborhood. We just bought this place last week. Anyway going through the aisle, I saw a bunch of middle eastern style items. Turns out it was a different ethnic market before it became a hispanic market. They had roasted eggplant in jars. I got some and made baba ghanoush with it.
I had never seen this product for sale before. I've roasted my own eggplant before. It's not a terrible task but the jar stuff is so much more convenient. Anyway, I went back and bought the remaining 3 jars they had. They won't be restocking this product. When it's all gone, I'll be sad. But till then I'll enjoy my homemade poor man's caviar.
I find the dip tastes a lot better when I heat the pita in the oven for around 5 minutes. It's OK with room temperature bread but heating it jacks up the pleasure a good bit.
Guys, for years now I came up with a recipe in my head from nothing but I also love Eggplant/Berenjenas, this is a fantastic way of eating EP cooked in the oven and without the frying and added calories
I buy a nice sized Eggplant and Slice it the long way, top to bottom with the skin on...On a glass oven Pyrex I oil the botton (Olive Oil of course) and place 2-3 or 4 slices of the EP depending on the size of the glass .. Then they get covered with a mixture of canned Diced Tomatoes and canned Tomato sauce...More Oil then freshly grated Mozzarela Cheese, and back to the EP and the same steps..Until you get to the top with the cheese as the top product in the oven it goes, BTW the tomatoes are sprinkled with salt and whatever spices fill your heart.
That's it...When it comes out of the oven after in there for about 45 minutes at 350 degrees..Cover it let it cool of so that cutting into it doesnt make a mess in the dish..Still warm serve it with Pasta, oil and Garlic and you will be very, very happy with a great dish that doesnt cost and arm and a leg and tastes like a million bucs.
Guys, for years now I came up with a recipe in my head from nothing but I also love Eggplant/Berenjenas, this is a fantastic way of eating EP cooked in the oven and without the frying and added calories
I buy a nice sized Eggplant and Slice it the long way, top to bottom with the skin on...On a glass oven Pyrex I oil the botton (Olive Oil of course) and place 2-3 or 4 slices of the EP depending on the size of the glass .. Then they get covered with a mixture of canned Diced Tomatoes and canned Tomato sauce...More Oil then freshly grated Mozzarela Cheese, and back to the EP and the same steps..Until you get to the top with the cheese as the top product in the oven it goes, BTW the tomatoes are sprinkled with salt and whatever spices fill your heart.
That's it...When it comes out of the oven after in there for about 45 minutes at 350 degrees..Cover it let it cool of so that cutting into it doesnt make a mess in the dish..Still warm serve it with Pasta, oil and Garlic and you will be very, very happy with a great dish that doesnt cost and arm and a leg and tastes like a million bucs.
My pleasure if you enjoyed it.
~~Jano's Egg Plant in the Oven~~
This actually sounds fantastic. I'll give it a shot! Thank you for sharing.
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