Monthly Archives: February 2014

Delicious eggplant- just roast it.

Eggplant roastedHow to roast Eggplant
One of the easiest ways to cook eggplant is to simply roast it in the oven.
The first step is to salt the eggplant to draw out some of the moisture.
Cut the eggplant in half and score the flesh pretty deeply with the tip of your knife in a cross-hatch pattern. Don’t cut all the way through to the skin, but make large cuts close to it.
Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts.
Let the eggplant sit cut side up for about 30 minutes while the salt draws out the water. Meanwhile, heat the oven to 400 degrees.
Pat the eggplant dry with paper towels.
Set the eggplant on a parchment lined baking sheet, cut side down.
Put the sheet in a 400 degree oven. It takes about an hour for the eggplant to fully roast. The eggplant will collapse and the flesh on the bottom will turn a dark brown color.
After roasting, let the eggplants cool for at least 20 minutes before handling.
Roasted eggplant is perfect for making Baba Ghanoush or other dips, or season it with salt, pepper and lemon juice and serve it as is for a delicious side dish.

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Mushy bananas?

We all have bananas which get too mushy and nobody wants to eat them right? I know I do sometimes. Don’t throw them out, freeze them!
Freezing bananas is a simple process, and bananas can be kept frozen for several months.
Choose ripe to slightly overripe bananas. Bananas that have not fully ripened will not ripen uniformly.
Cut the banana into even chunks, say about 1 inch pieces and put them into a freezer zip-lock bag. That’s all there is to it.
When you’re ready to use it, just grab a bag and break apart the slices as best you can before tossing them into your blender or food processor to use it for a smoothie or shake or a delicious ice cream.