Roasted Eggplant Recipe
Roasted Eggplant is delicious, tasteful and yammi dish. Roasted Eggplant can be made in less than few minutes with the help of very few ingredients which is available at your nearest super market.Roasted Eggplant recipe easy to make at your home check below step by step directions of the recipe and enjoy cooking.
Yield: 6 people
Calories: 369kcal
Materials
- 1 Pie Crust
- 1 globe eggplant
- 3 T olive oil
- 1/4 c onions
- Chopped
- 1 lg clove garlic
- finely minced
- 3 fresh Italian plum
- tomatoes peeled
- diced dra
- 1/4 c black olives
- Sliced
- 1/4 t dried oregano
- crumbled
- 2 T fresh basil
- Julienned
- EGG MIXTURE
- 4 eggs
- 1 1/2 c light cream (or milk)
- 1/2 c Parmesan cheese
- Grated
- 1/4 t paprika
- 1/2 t salt
- 1/8 t white pepper
Instructions
- Heat the oven to 350 F. Cut eggplant into 1/2-inch slices and rub with two-thirds of the oil and place on non-stick baking sheet.
- Roast eggplant in oven for about 20 minutes, turning once at 10 minutes.
- Eggplant should be tender when pierced with a fork. When done, turn oven up to 425 F. While the eggplant is roasting, prepare the pie shell.
- Saute onion and garlic in the remaining third of the oil until golden.
- Peel tomatoes, dice and drain and add to the onion. Remove from heat and add chopped eggplant, basil, oregano and olives.
- Spread eggplant mixture in bottom of pie crust. Mix together egg mixture until well-blended and pour slowly over the eggplant mixture, taking care not to create bare spots.
- Cover pie crust edges with a thin strip of foil and bake quiche at 425 F for 15 minutes.
- Reduce heat to 325 F and bake for 20 minutes more.
- Remove foil covering and bake 10 minutes more. Serve like pie.