Cut each eggplant in half lengthwise to make a total of 16 pieces. Place halves cut side down in smallest pan that will hold them comfortably. Slick halves and pan with 1/4 cup fat. Add 2 tablespoons stock, white wine, vinegar, Sherry, or vermouth.
Roast in center of 500F oven for 10 minutes. Turn halves over. Roast 15 minutes more.
Wine Pairing(s)
Achaia Clauss Demestica Blanc
Tua Rita Rosso Toscana 'Giusto di Notri'
Santa Julia Reserve Chardonnay
Villa Giada Suri
Boroli 'Anna' Langhe
Querceto Chianti Classico
Colle Dei Venti Barbera d'Asti
Disznoko Tokaji Aszu 6 Puttonyos
Le Fonti Chianti Classico
Banfi Cum Laude
Calories From Fat 12 Protein 6 Total Fat 1 Carbohydrates 38
Calories 163 Dietary Fiber 23 Calcium 61 Iron 1 Sodium 13 Vitamin A 183
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
You'll love these smart, savvy, savory recipes from the Grocery Shopping Network. Collect your faves by creating a cookbook.
ADVERTISEMENT
