How to Make It
Preheat oven to 350°F. Partially peel eggplants in 1-inch strips, using a vegetable peeler. Cut eggplants in half lengthwise. Score eggplant pulp in a crosshatch pattern. (Do not cut through the skin. This will make it easier to remove pulp after it is baked.) Brush eggplants with 1 tablespoon of the canola oil, and place in a 13- x 9-inch baking dish. Bake in preheated oven 40 minutes. Remove pulp from eggplants, using a serrated tomato corer or melon baller, leaving a 1/2-inch shell intact. Set shells aside. Coarsely chop pulp, and place in a medium bowl.
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