Cut each eggplant in half lengthwise, calyx removed or not, to make a total of 8 pieces. Place halves cut side down in smallest pan that will hold them comfortably. Slick halves and pan with 1/4 cup fat adding optional seasonings if desired. Add 2 tbsp liquid. Roast in center of 500F oven for 25 minutes.
Wine Pairing(s)
Castello del Poggio Dolcetto
Banfi Rosso di Montalcino
Marchese Antinori Riserva
Dragon's Hollow Chardonnay
Ca Rome 'Rapet' Barolo
Ornellaia Bolgheri 'Superiore'
Parusso Bussia Vigna Munie
Banfi Chianti Classico
Castello Monaci 'Maru' Negroamaro
Terrunyo Sauvignon Blanc
Calories From Fat 6 Protein 3 Carbohydrates 19 Calories 81
Dietary Fiber 11 Calcium 30 Sodium 6 Vitamin A 91
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