Recipe - Quick Eggplant

1 Eggplant
x Garlic
x Fresh ground pepper
x Salt
x Olive oil (tiny bit)
x Cooked pasta
x Parmesan

I use eggplant often, both peeled and unpeeled (in ratatoile). Quick
recipe

bake (or roast) at 350 for one hour (poke holes first). Take out and let
cool the eggplant(s) will deflate like a balloon and will smell
heavenly! When slightly cool, peel and smush up with fork. Add garlic,
fresh ground pepper and salt if you want. Reheat in just a tiny bit of
olive oil (hope this is ok to say, this is my first post) in a nonstick
skillet. Serve over pasta with (again hope this is ok) a little grated
parmesan. This is a great easy afterwork recipe.

Source: original recipe

Posted by Sallie Rainville ESD RAINVILLE@edlane.lane.edu to the Fatfree
Digest [Volume 15 Issue 2] Feb. 2, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip