Baked marinated eggplant Essay

Baked Marinated Eggplant


Serve hot with barbecued meats, or cold on lettuce leaves as a
salad or appetizer. 2 small (about 2 lbs.) eggplant 1 can (14 to 16
oz.) italian-style tomatoes, drained 3 slices bacon 1/4 cup minced onion
2 cloves garlic, minced or pressed 1/4 teaspoon pepper 1 teaspoon fresh
or 3/4 teaspoon dry rosemary 1/4 cup red wine vinegar 1/4 cup olive oil 1/8 teaspoon cayenne



Trim stems off eggplant. Cut eggplant into 1-inch cubes. Place in
a shallow 2-1/2- to 3-quart casserole. Cut tomatoes in half crosswise;
cut bacon in 1/2-inch pieces. Add tomatoes and bacon to eggplant along
with onion, garlic, pepper, rosemary, vinegar, oil, and cayenne. Stir
to mix well, then shake dish to level ingredients.

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Bake, uncovered, in a 350[deg.] oven for 30 minutes. Stir
ingredients to mix well; continue baking until eggplant mashes easily
when pressed, 20 to 25 minutes longer.



Serve hot or at room temperature. If made ahead, cover and chill
as long as 3 days. Makes 6 servings.

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