Cooking with Eggplant
- berthoudlocal
- Aug 15
- 2 min read
By Emmy Ingham MS, RD - your resident Garden Manager
Summer is a great time to try new recipes, especially if the produce is locally grown in your community, or even better, in your garden! Here is another yummy recipe provided by University of Illinois Extension for making “pizza snacks” with eggplant.
We have eggplants growing right here in the community garden but you can also find them at your local farmers market or grocer.
Eggplants are a member of the nightshade (Solanaceae) family, related to tomatoes. Eggplants typically have shiny purple skin and are oblong. Small to medium-sized eggplants may have a softer outer skin and taste less bitter. To reduce the bitter taste, sprinkle cut pieces with salt and let them sit for about 30 minutes to pull out some
of the water. Eggplant can be grilled, roasted, sautéed, baked, or stir-fried.
Egglplant Pizza Snacks
2 medium eggplants (makes 16 slices)
1/2 tsp salt
1/2 tsp black pepper
1 cup traditional or tomato mushroom jarred pasta sauce
1 cup shredded mozzarella cheese
Fresh basil + oregano (optional)
Instructions:
Preheat oven to 400 F
Spray baking sheet with nonstick cooking spray or line with parchment.
Wash hand with soap and water.
Gently run eggplant under cold running water.
Slice eggplant into 1/2 inch circular slices. Place eggplant on plate and sprinkle with salt. Let sit with salt on top for 20 minutes. Use paper towel to remove any excess liquid and salt on the slices.
Spray both sides of prepared eggplant with cooking spray and sprinkle with pepper.
Place eggplant slices on baking sheet and bake for 5-10 minutes. Flip eggplant and bake an additional 5 minutes or until golden.
Top each eggplant slice with 1-2 tablespoons pasta sauce and sprinkle with mozzarella cheese.
Bake an additional 3 to 4 minutes or until cheese is melted.
Top with fresh basil or oregano if desired and enjoy!
Notes:
Store leftovers in the fridge for up to 4 days.
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