Roasted Eggplant & Green Beans


2-3 Chinese eggplants cut into 1 0r 2 inch chunks

1/2 lb fresh green beans, stem ends snapped off

1 tbsp olive oil

3 cloves garlic, chopped

1/2 tsp salt

Red pepper flakes (optional)


Preheat oven to 400º.

In a large casserole dish or any baking pan with deep sides, toss the eggplant, green beans, garlic, and olive oil until everything is well coated.

Sprinkle with  salt and red pepper flakes, and bake for about 25-35 minutes or until the green beans are as soft as you would like them.

Yields 4 servings.

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Posted in FoodBank CookBook

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