Food & Drink Magazine


By Steve @hli_steve


In South Eastern Asian countries eggplant is one of those vegetables that is had with almost every meal of the day except for breakfast. It is quite different in texture and taste from your everyday vegetables, if you are like me you will love eggplant and if you are like my little brother than you won`t even sit on the same table as me for having meal. I am exaggerating here, point is this is a great vegetable and if had with red meat for some reason you won`t feel bloated, well I don’t so I assume everyone might be the same. This eggplant recipe is quite simple and easy to make and if you haven`t though of any side dish to make for dinner tonight than this is quite the option you can take as this recipe is makable by anyone and suitable for everyone. Eggplant recipe is one of those side dishes that can change the entire taste of your meal. This recipe is a side dish that can also be enjoyed on its own as well as with any meal (e.g. your healthy lunch meal). Perfect for vegetarian or vegans.


  1. Trim the stem end from 1 large eggplant.
  2. Cut in 1/3-inch-thick slices.
  3. Brush slices on both sides with 1 tsp. olive oil and roast at 425 degrees F for 20 minutes, turning midway, or until lightly browned and tender.
  4. Season with salt and pepper.
4 servings Enjoy!


Liked this recipe than you`ll enjoy making these recipes as well.



Photo by albastrica mititica

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