Simple Way to Make Tasty Roasted butter eggplant bites

Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to make a special dish, Roasted butter eggplant bites. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Roasted butter eggplant bites Recipe. Peel and dice the eggplant into bite sized pieces.. Season with salt and pepper to taste.

You can have Roasted butter eggplant bites using 5 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Roasted butter eggplant bites

1. Take 3 medium of aubergine, eggplants.
2. Make ready 1 stick of butter.
3. Take 1 tsp of salt.
4. Prepare 1 tsp of granulated garlic powder.
5. You need 1/4 cup of olive oil, extra virgin.

You want them golden and soft.How To Store Roasted Eggplant Slices.You can store roasted eggplant slices in the refrigerator for. this was amazing and delicious! perfectly crispy tofu and sweet eggplant!I wasn't going to eat all the tofu in one shot (self isolating alone at the moment) so took some of the crispy tofu out of the pan before adding the almond butter sauce so that I could reheat and recrisp the tofu in the toaster oven and adding in the sauce after for eating the leftovers.

Roasted butter eggplant bites instructions

1. Preheat oven 400° Fahrenheit.
2. Peel and dice the eggplant into bite sized pieces..
3. Melt butter add garlic, salt, and olive oil. Put a sieve over a bowl put eggplant into sieve. Pour butter mixture over the top of eggplant coating every piece..
4. Put onto a baking pan bake 20 minutes until fork tender. Put onto paper towels. Serve hope you enjoy!.

I finally got around to making it on my own for the first time last week.Line a large baking sheet with parchment paper.Set up your dredging station: In one bowl, add eggs and lightly beat them.

Use immediately, or store in an airtight container in refrigerator, and bring to room temperature before serving.Use Eggplant Butter to finish grilled meats, stirred into sautéed vegetables, or as a spread or dip.Mix breadcrumbs, spices and Parmesan cheese in another bowl.Dip each eggplant disk into butter first, then breading mixture.Place on aluminum foil or parchment paper lined baking sheet.