Put eggplant, usually no more than 2 at a time, on an ungreased baking sheet. Bake on center rack of 400F oven for approximately 1-1/2 hours, or until the eggplant bursts and its center becomes very tender. As it becomes fully cooked, it will deflate like a pricked balloon and the skin will char slightly. This is ugly but correct.
Remove the pan of cooked eggplant from the oven and immediately, using 2 forks, tear the eggplant open. Scrape out the pulp onto the hot baking sheet. Let it sizzle and brown slightly. This will help some of the juices to evaporate. Discard the dry skin. the pulp to a bowl and continue to shred the pulp finely with the forks. The pulp can be pureed in a food processor or blender, but the seeds will get crushed and the mixture may become bitter.
Wine Pairing(s)
Nada Barbaresco Riserva Casot
Mazzei Fonterutoli Chianti Classico
Il Tesoro Chianti Riserva
Yarden Chardonnay
Pietrafitta Chianti Colli Senesi
Rocca delle Macie Riserva di Fizzano
Torre Quarto Bottaccia
Villa Orsini Chianti Superiore
Uccelliera Brunello di Montalcino
Querceto Chianti
Calories From Fat 5 Protein 3 Carbohydrates 17 Calories 72
Dietary Fiber 10 Calcium 27 Sodium 6 Vitamin A 81
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