Comment on Try this eggplant and chicken marinara, a one-dish-wonder

Try this eggplant and chicken marinara, a one-dish-wonder

Many eggplant recipes start with slicing or dicing and sauteing in oil. But this approach can add a lot of unnecessary fat to your dish, as porous eggplant flesh absorbs oil like a sponge as it cooks, leading most of us to add more fat than we realize. Instead, consider roasting the eggplant whole.

 

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