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Quick Eggplant

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: QUICK EGGPLANT
 Categories: Digest, Feb95
      Yield: 1 Servings
 
      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
  non-stick 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  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
 
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