| BAKED BABY EGGPLANT |
Recipe from Zi Anna's Kitchen by Anna Purificato Murray
4 baby eggplant, cut in halves
4 plum or vine ripe tomatoes, chopped into small pieces
3 tablespoons olive oil
Pecorino Romano or Locatelli grated cheese
Chopped fresh or dried basil
Salt to taste Cooking
Preheat oven to 350°. Arrange the eggplant halves on a baking dish.
Score the eggplant diagonally, sort of like making “X’s” so as to create
grooves for the topping to get into. Top the eggplant with chopped
tomatoes, basil, salt and cheese. Drizzle olive oil on top of each
eggplant half. Bake covered for about 15 minutes and then uncovered
for another 15 minutes or until a fork goes through the eggplant easily.
4 baby eggplant, cut in halves
4 plum or vine ripe tomatoes, chopped into small pieces
3 tablespoons olive oil
Pecorino Romano or Locatelli grated cheese
Chopped fresh or dried basil
Salt to taste Cooking
Preheat oven to 350°. Arrange the eggplant halves on a baking dish.
Score the eggplant diagonally, sort of like making “X’s” so as to create
grooves for the topping to get into. Top the eggplant with chopped
tomatoes, basil, salt and cheese. Drizzle olive oil on top of each
eggplant half. Bake covered for about 15 minutes and then uncovered
for another 15 minutes or until a fork goes through the eggplant easily.
