Eggplant and Tomato Packets
Tired of fried eggplant? Eggplant Parmesan too much of a hassle? I came up with this recipe to deal with the plethora of tomatoes and eggplants the garden gives up every summer. I've also added a slice of sweet onion to the packets at times and that's good too. Although I would suggest you try it this way first so you can see just how creamy and good an eggplant really tastes, feel free to add any other herbs you think might be good with this. Oh! by the way, don't eat the skin - that's where the bitter taste is.
Recipe Summary
Ingredients
2
Original recipe yields 2 servings
Directions
Cook's Note
If your eggplant is small enough you don't have to peel it. Do peel the large ones as the peel tends to make the meat bitter. There's no need to salt and drain the eggplant for this recipe.
Nutrition Facts
Per Serving:
57 calories; protein 0.7g; carbohydrates 3.3g; fat 4.9g; sodium 168.8mg. Full Nutrition