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.
Stories Related to Try This Eggplant And Chicken Marinara, A One-dish-wonder
By Melissa D'Arabian The Associated Press, The Macomb Daily
Wed, 05/02/2018 - 3:58pm
Sections: u.s.
Topics: Michigan Macomb County Mount Clemens
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