Directions
Preheat oven to 450ËšF. Line a large, heavy baking sheet with foil. Arrange eggplant slices on foil and brush with 2 tablespoons oil, then season with salt and pepper to taste. In a small bowl, whisk remaining oil, garlic and oregano until well blended, then stir in tomatoes. Spoon the mixture over the eggplant slices and again season with salt and pepper, to taste. Bake until eggplant is tender, approximately 30 minutes. Let cool before removing from baking sheet. Serves 8-10.
Roasted Eggplant
Prep: 15 min Cook: 30 min Servings: 8-10
Tender roasted eggplant slices topped with a tomato and spice mixture that can accompany any dish.
Ingredients
- 2 Eggplant, cut into 3/4 inch slices
- 4 tbsp Cento Imported Extra Virgin Olive Oil
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 2 tsp Bellino Minced Garlic
- 1/4 tsp Cento Oregano
- 1 can Cento Petite Diced Tomatoes (14.5 oz), drained
Directions
- Preheat oven to 450ËšF. Line a large, heavy baking sheet with foil. Arrange eggplant slices on foil and brush with 2 tablespoons oil, then season with salt and pepper to taste. In a small bowl, whisk remaining oil, garlic and oregano until well blended, then stir in tomatoes. Spoon the mixture over the eggplant slices and again season with salt and pepper, to taste. Bake until eggplant is tender, approximately 30 minutes. Let cool before removing from baking sheet. Serves 8-10.
