Roasted butter eggplant bites. Peel and dice the eggplant into bite sized pieces.. Line a large baking sheet with parchment paper. Set up your dredging station: In one bowl, add eggs and lightly beat them.
Dip each eggplant round into the batter, and into the pan. You want them golden and soft. How To Store Roasted Eggplant Slices.
Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, roasted butter eggplant bites. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Peel and dice the eggplant into bite sized pieces.. Line a large baking sheet with parchment paper. Set up your dredging station: In one bowl, add eggs and lightly beat them.
Roasted butter eggplant bites is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Roasted butter eggplant bites is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook roasted butter eggplant bites using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Roasted butter eggplant bites:
- Prepare 3 medium of aubergine, eggplants.
- Make ready 1 stick of butter.
- Get 1 tsp of salt.
- Prepare 1 tsp of granulated garlic powder.
- Get 1/4 cup of olive oil, extra virgin.
You can store roasted eggplant slices in the refrigerator for. Spray the top of the breaded eggplant with olive oil spray, and sprinkle with salt. Serve warm with Prego® Farmers' Market Classic Marinara as a dipping sauce. Mix breadcrumbs, spices and Parmesan cheese in another bowl.
Steps to make Roasted butter eggplant bites:
- Preheat oven 400° Fahrenheit.
- Peel and dice the eggplant into bite sized pieces..
- 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..
- Put onto a baking pan bake 20 minutes until fork tender. Put onto paper towels. Serve hope you enjoy!.
Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet. The eggplant should be golden brown and the breading crispy. Set a timer so not to burn the butter! Use immediately, or store in an airtight container in refrigerator, and bring to room temperature before serving.
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