Shredded baked eggplants are easy to prepare and make an excellent side dish flavored with mint. If you prefer, you can also use them shredded to dress pasta, perhaps adding a little cheese.
- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggplants (medium)
- to taste salt
- to taste extra virgin olive oil
- to taste mint (fresh)
- to taste salt
Tools
- Oven
- Bowl
Steps
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Choose three whole eggplants with shiny, smooth skin. Wash, remove the stem, and cut in half. Make cuts on the surface for faster cooking.
Cover the baking dish with parchment paper and place the eggplant boats cut side down.
Bake the eggplants at 392°F (200°C) for about thirty minutes and pierce with a fork to check doneness.
Remove from the oven and let the eggplants cool. Take the eggplants from the tip and, using a spoon, shred the inside. Set aside the skin.
Season the shredded baked eggplants in a bowl with salt, a drizzle of preferably authentic Apulian extra virgin olive oil, and fresh mint to enhance the flavor. Serve with good homemade bread.
Shredded Baked Eggplants with Mint
In my opinion, mint pairs well with shredded eggplants, but if you prefer, you can use other spices. You can also add a finely chopped garlic clove if desired. This content contains one or more affiliate links.
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FAQ
How to use shredded baked eggplants?
Shredded baked eggplants are easy to prepare and make an excellent side dish flavored with mint. If you prefer, you can also use them shredded to dress pasta, perhaps adding a little cheese.
