Baked Eggplant Hashbrowns

Baked Eggplant Hashbrowns

1 small eggplant
salt
pepper
oregano
2 cloves garlic
2 tablespoons ricotta cheese

# Peel skins off of eggplant and slice the flesh into 1 inch pieces.
# Sprinkle with salt/pepper/oregano (to taste) and then sprinkle minced garlic over the top of the eggplant.
# Crumble the ricotta over the whole mix.
# Bake until golden brown at 200C or fry for crispy hash browns.

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.