Google+ Cave Food Kitchen: Eggplant Roast with Apricots

Eggplant Roast with Apricots

Eggplants kind of scare me, they have a weird fleshy texture, they are tricky to cook with, since they turn brown quickly (like an apple) and either soak up oil like a sponge, or end up being dry and chewy.
Yet somehow an eggplant ended up in my kitchen and now I was stuck with it.
With these types of situations it's usually better to keep things simple and save the fancy cooking tricks for stuff you know. So here's my super simple version of Eggplant Roast (by the way, why is it called EGGplant?)

1 eggplant
3 garlic cloves
3 tbsp olive oil
salt & pepper
4-5 dried apricots
1 red onion
fresh basil
feta cheese (optional)

Chop up the onion, garlic & apricots in chunks, and cut the eggplant in cubes. What I found easy, was to put it all in a bowl, so I could pour in the oil and toss it all around, adding salt & pepper to taste. Leave the basil for later.

Heat the oven to about 180C (350F)
Transfer the mix into a shallow baking dish and roast in the oven for about 20 minutes, stirring the veggies a few times.

When done, crumble some feta on top and add some basil leaves.
Below it's served with horse steak & broccoli. Enjoy!

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