Don’t Feed The (Egg)Plants!

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But whatever they offer you, don’t feed the eggplants!

Don't Feed The (Egg)Plants! A roasted eggplant recipe inspired by the musical Little Shop of Horrors!

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Don’t Feed The Plants is the finale from Little Shop of Horrors – the comedy rock musical about plants that eat human blood and flesh. The show was based on the 1960 movie of the same name, and it opened on Broadway in 1982. The popular remake of the movie came out in 1986, starring Rick Moranis and directed by Frank Oz. And we all know what Frank Oz is ACTUALLY famous for.

They may offer you fortune and fame
Love and money and instant acclaim
But whatever they offer you
Don’t feed the plants!

This easy recipe only requires a few ingredients and is super versatile. Instead of the salsa you could use Ragu(time) or even a Marinara sauce. It can be served as an appetizer, as a side dish, or even as a vegetarian entree! (Do such things exist? – Ed)

Slice the eggplants in half, lengthways. Cut a tiny sliver from the uncut side so that the eggplants don’t roll around – this is particularly useful when you come to load them up! Place them on a baking sheet lined with a silicone mat, cut side up. Drizzle with olive oil and roast in a preheated oven for 15-20 minutes or until the centers are soft.

Spoon some salsa (mild or hot – your choice!) onto each eggplant, then cover in shredded cheese. Return to the oven and continue to cook until the cheese has melted.

Garnish with chopped fresh basil leaves and serve. And remember, don’t feed the eggplants, just eat them…

Don't Feed The (Egg)Plants! A roasted eggplant recipe inspired by the musical Little Shop of Horrors!

 

Serves 2

Don’t Feed The (Egg)Plants!
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Ingredients

  • Baby eggplants, sliced lengthways
  • Olive oil
  • Salsa
  • Shredded cheese
  • Fresh basil leaves

Instructions

  1. Preheat the oven to 375F.
  2. Place the eggplants on a baking sheet lined with a silicone mat, cut side up. Drizzle with olive oil and roast for 15-20 minutes or until the centers are soft. 
  3. Spoon some salsa onto each eggplant, then cover in shredded cheese. Return to the oven and continue to cook until the cheese has melted.
  4. Garnish with the chopped basil.
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