During this long, President’s Day weekend, I was looking for ways to shake-up the spaghetti and marinara I seemed to be eating all the time. I wanted to try something new and eggplant is something I did not have a lot of experience cooking. If you have never cooked with eggplant, try not to get freaked out by the brown seeds. Those are normal. And it is important to extract as much liquid from the eggplant when you press it between the paper towels. This will provide you with the best roasted flavor and texture as possible.
- 1 med-large eggplant, unpeeled and cut into large chunks
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- 1 cup Classico Traditional Sweet Basil pasta sauce
- Preheat oven to 500 degrees.
- Place eggplant in colander, sprinkle evenly with salt and let stand for approximately 2 hours.
- Rinse salt from eggplant and press firmly between triple-layered paper towels.
- Toss eggplant and olive oil together in a large mixing bowl.
- Sprinkle garlic powder on top of eggplant/olive oil mixture, making sure to coat evenly.
- Spread in single layer on large baking sheet.
- Roast for approximately 30 minutes or until tender and brown. Stir every 10 minutes.
- Allow eggplant to cool when done.
- Separate into two, ½ cup servings (It is important to measure the eggplant after it is cooked because the size and weight of eggplant changes dramatically after it has been cooked).
- Set one serving aside for sauce.
- Store the second serving in the refrigerator until ready to eat at a later time.
- Toss remaining ½ cup of roasted eggplant and 1 cup of pasta sauce into a sauce pan on medium-high heat.
- Once sauce mixture is warm, serve on top of low-protein Aproten Spaghetti noodles.
Yield: 1 serving, plus an additional serving of roasted eggplant for later
Phe: 129 mg (sauce & eggplant only; add additional phe for low-protein pasta)
My oven seemed to run a little hot for 500 degrees and I did not really need to roast my eggplant for a full 30 minutes. In fact, I would venture to say that mine turned out slightly over cooked; however, I will get better with practice. Just watch the eggplant closely as you roast it on the baking sheet and if you feel that it is getting heavily browned, then remove it from the oven. Whenever you prepare to eat the left-over portion of the roasted eggplant, simply repeat the last two steps in the directions listed above. Depending on your preference, you may also want to top the dish with Daiya Mozzarella Shreds and serve with low-protein garlic bread.