Rachael Ray: Rachael's Daytime Talkshow

3 Keep-On-Hand Snacks: Roasted Eggplant

Aired on: May 27, 2011, February 1, 2011

Make double or triple batches of these snacks and keep on hand in the freezer. Alone or in combination, they are delicious on toast as a snack or appetizer; combined they are a triple threat. Check out the Roasted Garlic and Roasted Cherry Tomatoes, too!

Yields:

Preparation

Preheat oven to 425°F. Cut slits in the skin of whole eggplants with a sharp knife to allow steam to escape. Roast on a baking sheet until very tender. Let cool to handle then remove the flesh from the skin and puree in a food processor with salt, pepper and a little parsley. Spread as-is on white toast points or combine with Roasted Garlic and/or Roasted Cherry Tomatoes.