Roasted eggplant tastes great, is low-calorie and can be used in a variety of dishes.
I improvised this dish one night using ingredients I had on hand. The taste is savory, sweet, and comforting. And it’s something that can be whipped up in about half an hour.
- 1 Eggplant (Make sure it’s firm, shiny and a dark purple. This is key, as I don’t believe in salting eggplant and draining it to get out the bitterness. If you buy a perfectly ripe eggplant without bruises, it won’t be bitter.)
- Mushrooms (about 8 oz.), fried in olive oil, salt and pepper. I like to also add a sprinkling of dried or fresh nepitella. But since that’s hard to come by, you could also use a combination of basil and mint.
- Cream cheese (About 2 or three tablespoons; just enough to mix in with the cooked mushrooms).
- Sun-dried tomatoes in oil (1 jar).
- Arugula (About a cup)
What I did:
Wash and peel the eggplant vertically, leaving vertical, purple stripes.
Cut thin (About 1/4 of an inch) round disks of the eggplant.
Brush on olive oil and salt on both sides. Bake in a 400-degree oven on a cookie sheet. Brown on one side and then turn over. This should take about 15 minutes for each tray of eggplant. Set aside.
Mix cream cheese into cooked mushrooms.
Top an eggplant slice with a couple of tablespoons of the mushroom mixture.
Top this with a few slices of sun-dried tomatoes in oil. And then top that with a few leaves of arugula. And top it all off with another slice of eggplant.
You can serve it as is, or heat it up in a hot oven for just a minute before serving.
Serve this with roasted broccoli or other roasted vegetables if you wish to make dinner a total vegetarian treat.