Eggplant With Tomato Sauce I Made It Ii

Eggplant With Tomato Sauce

eastcoaster 3 years ago
Very good and easy to make.Two things I did different, after I cut the egg plant I put the circles on a parchment paper lined cookie sheet,sprinkled with sea salt and baked at 400° for 20 minutes. I did not leave it in a bowl for 30 minutes as the directions said only because I’ve worked with eggplant before and I just cut out the middleman.
I also used my own tomato sauce and chicken stock in place of red wine.
The baking time is spot on and it turned out nice and tender.

Made for the October Cucurbit Challenge
October 2020.
Eggplant With Tomato Sauce
Recipe:Gaspesianal
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Cosmicmother 3 years ago said:

Oh wow, that looks wonderful Manella! I was never a fan of eggplant until a few years ago, now I love it! You just have to know how to prepare and cook it properly to like it I think. I love your tip on how to skip the salting-draining method and just roast it. I will have to try it that way! :)

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eastcoaster 3 years ago said:

Thank you Shona, I should have mentioned that I used Baby Eggplants. They do make a difference as they are more tender.

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mommyluvs2cook 3 years ago said:

This looks amazing Manella, I love eggplant!! Your picture makes me want some right now :)

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LindaLMT 3 years ago said:

Great photo Manella! I bet it would be delicious over some pasta or rice. Baby eggplants are great too. Sometimes the bigs one can be too seedy.

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