Oven Baked Eggplant Recipe With Chili And Lime

BAKED EGGPLANT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
• Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
• Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

BAKED PLANTAINS WITH LIME AND CHILI

Steps:

• Preheat oven to 375.
• Trim ends from plantains and cut a slit lengthwise along the plantain.
• Arrange with slit side up and bake on a pan or cookie sheet for 30-40 minutes or until they are creamy and soft.
• Remove from oven and let cool until you can remove the peels.
• Slice into 1/2-inch rounds (or do on diagonal for something a little more interesting) and put in a pie pan or something you can put back in the oven.
• Sprinkle with lime juice, chili powder, and salt and mix gently.
• Put back into oven to warm up and help some of the flavors meld.

LIME AND SESAME GRILLED EGGPLANT

Steps:

• In a small bowl, whisk the first 7 ingredients until blended; brush 2 tablespoons juice mixture over both sides of eggplant slices. Grill, covered, over medium heat until tender, 4-6 minutes on each side., Transfer eggplant to a serving plate. Stir honey and pepper flakes into remaining juice mixture; drizzle over eggplant. Sprinkle with green onion and sesame seeds.