I've never been a real lover of eggplant, but I've been experimenting with various recipes to find something really appealing (it's one of the vegetables I can freely eat on the candida diet). I did this tonight and it was yummy! A new favorite.
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Wash and dice one eggplant, unpeeled. In a bowl, toss eggplant with 2 or 3 tablespoons good olive oil, garlic salt, and Italian seasoning, coating pieces well.
Spread in a casserole dish, sprayed with non-stick spray, and cover with aluminum foil. Bake at 350 degrees for 30 minutes or until fork-tender and a bit carmelized on the bottom. Stir to mix before serving. Serves 3 or 4, depending on size of eggplant.
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