Roasted eggplant with tomato sauce

Tender, roasted eggplant, drizzle of olive oil and a generous amount of my homemade tomato sauce. Oh man, this one is good! So good, that I can totally become a vegetarian, eating eggplant and zucchini and tomatoes every day, all day long.
You can easily wrap up this one in no time, if you have a jar of my homemade tomato sauce in the fridge. If not, just add your favorite store-bought tomato sauce and you will be good to go.
In the instructions section you will find details on the easiest way to roast an eggplant.

Roasted eggplant with tomato sauce
4 eggplants, washed and pat dried
4-5 table spoons olive oil
Salt and pepper
1 batch of this homemade tomato sauce

Roasted eggplant with tomato sauce

How to make the roasted eggplant:
The easiest way to roast an eggplant is to wash and put on a tray, lined with parchment paper. Don’t peel or clean it, just wash it and use it as it is with the stem and skin. Heat your oven to 180C (fan-forced) or 350F (fan-forced) and bake for about 30 minutes. You will know th eggplant is ready when you press with your finger and it is soft. Sometimes the eggplant skin brakes, this is also a sign the eggplant is ready. Remove from oven, let it cool a bit so you can work with it. Peel it and it’s ready.
You can roast a few extra eggplants and make a salad on the next day. Keep extra eggplants in the fridge.
To assemble the meal:

Place roasted eggplants on a flat plate. Sprinkle a little bit of olive oil, salt and pepper. Pour tomato sauce on top and serve warm.

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