I am so over this whole snow thing. DC got blasted with another round and rumor is we’ve hit a new record in snowfall. Whoopie. Things got pretty clear by this afternoon, fortunately, and with any luck we’ll begin the slow, gradual return to normalcy around here. Fingers crossed.

Before the Bake

Didn’t have a whole lot of ingredients in the kitchen yesterday during this apocalypse, but I did have more eggplant. This another recipe that calls for roasting, which is nice to take away the eggplant’s natural bitterness. I’ve always liked tomatoes with onions, and this is no exception.

Baked Eggplant

Baked Eggplant with Tomato and Onion

1 eggplant
1 onion; cut into quarters and sliced
2 tomatoes; chopped
3 garlic cloves; minced
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon sugar

Preheat your oven to 350°. Cut your eggplant in half, lengthwise, sprinkle with salt and set aside to weep for five minutes. Rinse well, dry and set in a baking dish; flesh side up. Combine the onion, tomato, garlic, herbs and salt in a small bowl. Make a small slice down the middle of each eggplant half and heap your topping on. Bake for 30-40 minutes, pressing the topping down 2-3 times with the back of a spoon. Serve and enjoy.

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One Response to “Working With What I Got – Baked Eggplant With Tomato And Onion”

  1. dslunsford1 says:

    Made this for lunch today, tastes great! Thanks, as always, Chef Edwin! Up next on our Dinnercakes list is the Tomatoes and Cilantro recipe from a few weeks ago.