Not exact matches
Do these PR people really
even think about what they're sending out!?! Oh, and this
roasted eggplant gratin needs to be in my kitchen.
You could also add / substitute other veggies if these don't float your boat -
roasted eggplant, zucchini, cauliflower or
even asparagus would all work really well here.
A pan's worth of
roasted root veggies,
eggplant and zucchini, or
even baby carrots, can help your stomach get through the week.
To make it
even easier, you can grill the
eggplant and
roast the garlic ahead of time.
I suggest
roasting the
eggplant, making the mashed potatoes, and maybe
even cooking the lentils in advance, that way assembling the moussaka will feel like a breeze.
Toss the
eggplant a few times throughout the
roasting process to ensure
even cooking and to prevent sticking.
You can
even bake /
roast certain vegetables, like squash or potatoes, zuchinni and
eggplant.
What's seasonal depends on where you live — but here at the Academy of Culinary Nutrition headquarters, we like to
roast winter veggies, garlic and onions for our recipe - free dinner bowls during the fall and winter and add asparagus, tomatoes, bell peppers,
eggplant, zucchini and
even fresh fruit during the spring and summer months.
You can also add
roasted eggplant, tomatoes, mushrooms or
even cooked chicken or sausage.
Even if you're not a veggie - loving freak like me, you will like this
roasted eggplant hummus.
Meatless filling: At 425 degrees for about 25 - 30 minutes,
roast chunks of
eggplant, zucchini, onions, peppers, firm tomatoes (maybe
even green tomatoes), whole cloves of garlic that have been tossed in your favourite olive oil, salt and cracked black pepper.