I didn’t feel like turning the oven on to roast my eggplant, therefore, I decided to pan roast it on my stove with country style ribs and a colorful salad. It worked out perfectly.
Approx. Prep and Cook Time: 35 Minutes
Approximate Cost: $10.45 or $5.23 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
Ingredients for the ribs and eggplant
6 country style ribs, clean of any fat and pat dry ($4.00)
2 tbsp. olive oil (1 for the ribs and 1 for the eggplant) (.40)
1 ½ tbsp. Roasted garlic and herbs (1/2 tbsp. is to season the eggplant) (.15)
1 large Chinese eggplant clean and sliced lengthwise. ($1.35)
Ingredients for the salad:
½ purple cabbage shredded (.45)
1 stalk of celery clean and cut in ½” pieces (.15)
1 Roma tomato rinsed, pat dry and cut in 1” pieces (.30)
2 c. broccoli florets ($1.75)
½ small onion (.15)
1 tsp. Balsamic vinegar (.30)
1 tbsp. olive oil (.20)
Salt & pepper to taste (0)
1 avocado ($1.25)
Prep the country style ribs as indicated above and season well with1 tbsp. olive oil and 1 tbsp. Roasted garlic and herbs. Refrigerate.
Prep the Chinese eggplant as indicated above and season with ½ tbsp. Roasted garlic and herbs and 1 tbsp. olive oil. Set aside until time to cook.
Prepare all the salad ingredients as I indicated above, use the balsamic vinegar, olive oil and salt & pepper to taste. Mix well, refrigerate.
In a skillet on med-high, sauté until golden the eggplant half’s, add a bit more oil if needed. Then half way through it, add the ribs in its marinade and sear them until well done and golden.
Meantime, slice the avocado, bring the salad from the fridge, and get ready to plate this simple and yet delicious meal.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.