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Tuesday, December 7, 2010

Roasted Eggplant Marinara


1 medium to large eggplant
1 cup of your favorite marinara sauce
2 teaspoons of chopped garlic
1 Tablespoon of olive oil
1/2 teaspoon of sea salt

preheat oven to 400 degrees. Coat the eggplant with Olive oil, garlic and salt. Roast in the oven for 20 minutes, turn after the first 10 minutes. Remove from oven and cover with foil for 20 min. Peel the eggplant and blend it smooth with a food processor or blender. (easier with a food processor) Put the eggplant in a sauce pan and add your favorite marinara sauce. This recipe calls for 1 cup but you do it to taste. Heat the sauce on low, covered for 30 minutes to an hour. Add salt and pepper to taste.

Make it your own. I've added mushrooms with the eggplant to roast. Add basil, rosemary, curry, to tailor it to your desired dish. Enjoy with pasta, rice for stuffed peppers. GO FOR IT.


  1. I put it in a casserole with collard greens, mushrooms and topped it with gluten free crackers crumbled.

  2. Today, I made a leftovers casserole with some sliced polenta, mushrooms, roasted onion, some spinach and rice cheese, and a teeny tiny bit of parm cheese. good!