Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roasted butter eggplant bites. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Peel and dice the eggplant into bite sized pieces.. 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.
Roasted butter eggplant bites is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Roasted butter eggplant bites is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have 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:
- Take 3 medium aubergine, eggplants
- Take 1 stick butter
- Take 1 tsp salt
- Take 1 tsp granulated garlic powder
- Get 1/4 cup olive oil, extra virgin
Lately, though, we've been really enjoying it roasted - especially in pureed dips like baba ghanoush. One of the last batches turned out to have an unpleasant, astringent bitterness, and we went looking for answers to our very own good question. Mix breadcrumbs, spices and Parmesan cheese in another bowl. Dip each eggplant disk into butter first, then breading mixture.
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!
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! Line a large baking sheet with parchment paper. Set up your dredging station: In one bowl, add eggs and lightly beat them.
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