Beer Industry Resources
12.7.08
Eggplant Recipe
I don't recall where I found this recipe. I'm pretty sure a friend let me make a copy of it. If you're an eggplant nut like I am, you're gonna dig it!
BAKED EGGPLANT IN HONEY BEER
1 Lg eggplant
Olive oil
Herbs de Provence
12 oz. Honey Lager, or more, as required 375 ml
Parsley sprigs for garnish
Slice, salt and drain your eggplant prior to cooking it. Cut it lengthwise into slices of roughly 1 inch (2.5 cm) in thickness and drizzle each side of each slice with olive oil. Gently rub a heaping pinch of herbs into each side of the eggplant slices, taking care not to bruise the flesh.
Put the slices flat in a baking dish and pour in enough beer to almost, but not quite cover the eggplant. Bake covered at 275 F for 30 min and then flip the slices for another 30 min. Serve garnished with sprigs of parsley.
BAKED EGGPLANT IN HONEY BEER
1 Lg eggplant
Olive oil
Herbs de Provence
12 oz. Honey Lager, or more, as required 375 ml
Parsley sprigs for garnish
Slice, salt and drain your eggplant prior to cooking it. Cut it lengthwise into slices of roughly 1 inch (2.5 cm) in thickness and drizzle each side of each slice with olive oil. Gently rub a heaping pinch of herbs into each side of the eggplant slices, taking care not to bruise the flesh.
Put the slices flat in a baking dish and pour in enough beer to almost, but not quite cover the eggplant. Bake covered at 275 F for 30 min and then flip the slices for another 30 min. Serve garnished with sprigs of parsley.
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