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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A pleasant alternative to the same old vegetables. Enjoy it with grilled or boiled meats or poultry. Or not, if you're a vegetarian. Ingredients:
2-3 large japanese eggplants--about 1 1/2 lbs. |
1-2 t peanut oil |
Directions:
1. Preheat oven to 450 degrees.
2. Slice the eggplants with a food processor, using the 1/4 blade.
3. Turn into a bowl and toss quickly with the peanut oil.
4. Spread out evenly (doesn't have to be single layer) on a large baking sheet lined with a silpat sheet.
5. Let roast under top-heat (OK, broil) until the tops have started to brown. Convection oven is helpful here.
6. Turn the eggplant slices, and let them roast another 5 m or so.
7. Repeat turning and roasting until the slices are cooked through. Some will be dark brown and as thin as potato chips. All will be somewhat caramelized.
8. You may serve these later, but they will have lost their crispness. Still taste good, though!
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