Roasted Eggplant

Eggplant is delicious, especially when paired with pasta.  Here is a simple way to prepare it, plus a suggestion for a pasta dish!

Roasted Eggplant

Ingredients:

1 medium eggplant
Kosher salt
Canola or olive oil
Fresh ground pepper

Directions:

1.  Preheat the oven to 350ºF.  Remove the stems and skin the eggplant.  Cut into 1/2-inch cubes.  Place the cubes in a colander in the sink and salt generously with kosher salt.  Let sit for 20 to 30 minutes, allowing any excess liquid to drain.  Pat dry with paper towels.

2.  Place the cubes in a gallon ziplock bag and pour in 2 tablespoons of oil and pepper to taste.  Seal the bag and shake, thoroughly coating the eggplant in oil and pepper.  Spread in a single layer on a baking sheet and roast for 15 to 20 minutes, or until lightly browned.

Spaghetti with Roasted Eggplant and Tomato Sauce

Goat cheese pairs really well with eggplant in this easy weeknight dinner!

Serves 4

Ingredients:

8 oz spaghetti
1 Roasted Eggplant (see above)
1 batch of Fast Tomato Sauce
4 tablespoons bread crumbs
Crumbled goat cheese
Fresh ground pepper

Directions:

Prepare spaghetti according to package.  Over low heat, toast the bread crumbs in a nonstick skillet, tossing occasionally to avoid burning.  For each serving, layer on sauce, eggplant, 1 tablespoon of toasted breadcrumbs, and crumbled goat cheese.  Top with fresh ground pepper and serve immediately!