By Christopher Totaro
Choose whatever method you prefer for roasting the eggplant. You may roast it directly over a gas burner, grill, or broiler. I chose to wrap it tightly in foil and bake it in a preheated 500º oven for about an hour. I prefer this method because it allows me to season the flesh before roasting. I cut the eggplant into a slinky shape in order to expose as much internal surface area as possible then I spray it with coconut oil spray and grind lemon-pepper season directly onto the flesh before wrapping it up in the tinfoil package. Another benefit of this method is that the foil will also collects the delicious juices which should definitely be added to the mix before blending!
You might prefer to remove the skin from the eggplant before blending but I just threw the entire eggplant into the VitaMix. I think that this would be great served over soba noodles or pasta but I used barley since that’s what I had on hand.
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