Roasted Eggplant

Q-312-00 Vegetables

Green
Moderate
100 Portions
¾ cup (3-⅛ oz)
18 x 26-Inch Sheet pans (8), 12 x 20 x 2-½-Inch Steam Table Pans (3)
425°F (218°C)
9 - 10 min.

INGREDIENTS

ItemMeasureWeightApprox issue

EGGPLANT, FRESH, 1-INCH PIECES

10 gal + ½ qt

29 lb 2 oz

30 lb 3 oz

OIL, CANOLA

1 qt

1 lb 15 oz

SALT

¼ cup + 1 tbsp

3-⅛ oz

PEPPER, BLACK, GROUND

2-½ tsp

0.20 oz

COOKING SPRAY, NONSTICK

2 oz

DIRECTIONS

  1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
  2. In a large mixing bowl, combine eggplant, oil, salt and pepper. Toss lightly but thoroughly to evenly distribute seasonings.
  3. Spray each (18 x 26-inch) sheet pan with nonstick cooking spray.
  4. Place about 1 gal + 1 qt (3 lb 10 oz) eggplant on each sheet pan.
  5. Roast eggplant on convection mode at 425°F (218°C) low fan, open vent for 9 to 10 minutes or until tender and edges have browned slightly. CCP: Internal temperature must reach 135°F (57°C) or higher for 15 seconds.
  6. Serve immediately or evenly distribute among each (12 x 20 x 2-½-inch) steam table pan and CP: hold hot at 135°F (57°C).

RECIPE NOTES

  1. This recipe was developed using a Rationale Combi Oven set to convection mode. If using other models of combi oven or a convection oven, times may vary (using an older convection oven may require extra cook time to achieve the desired final product). 
  2. * Sugars represent the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories115
Carbohydrates8 g
Sugars*5 g
Protein1 g
Fat9 g
Saturated Fat0.7 g
Cholesterol0 mg
Sodium352 mg
Calcium12 mg
Fiber4.0 g
Combat Capabilities Development Command-Soldier Center // U17-238