I feel like I’m going all rustic on you.
Why I am so convinced that eggplant looks rustic in these pictures is beyond me. It must be the weathered wood or something — which reminds me that it’s not even weathered as my picnic table is new. I’m not doing so good on this claim here.
I know! Because apparently I’m a pioneer.
And I suppose pioneers only ate roasted eggplant while they were traveling down the Oregon Trail.
Speaking of Oregon Trail — was anyone else absolutely totally obsessed with that game? I was. And I totally let about 700 of my family members die, and my ox never survived the trip. Guess I’m not much a pioneer after all. There goes my childhood dreams of being one of the Wilders in the 1800’s. Not to mention I’m about 200 years late. Rats.
And then I remember about how I would then be a teacher in a one room school house teaching children of all ages in the brutally cold winters with snow up to my neck (wow I just made winter sound so appealing). Um, no thank you
But going back to being all rustic and such — I am a firm believer that the best recipes in life are also the most simple. I’m sorry, but I don’t have enough time in a day to be running all around finding 10 obscure ingredients. I’d rather find it in my own backyard.
Apparently I am just like the Wilders. Maybe I should adopt sell my house, move to the woods, and start living off the land. And then I remember I’m no crazy lady.
Eggplant Fries (serves 2)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 eggplant, cut into 1 inch matchsticks
- 2 tbsp. olive oil
- water for soaking
- spices of your liking (I used pepper, garlic, and basil)
Directions: Begin by preheating your oven to 425 (or your grill to the low setting). While your oven is preheating, cut your eggplant into your 1 inch matchsticks (to resemble fries) and soak them in water so they will not absorb as much oil. Once the oven is preheated, drain your eggplant and spread them on a greased pan. You will then need to toss the eggplant in olive oil and add your spices to the top. Roast the eggplant fries for 20 minutes total, gently flipping them halfway through. If some pieces still seem “mushy”, turn on the broiler for a few minutes to finish browning. Watch carefully, however, to avoid burning the fries!
And then instead of sharing them with anyone else, eat the entire eggplant by yourself because you like over 20 grams of fiber in one sitting.
Not that I would know or anything.
{ 56 comments… read them below or add one }
{ 4 trackbacks }