Light seasoned eggplants are an easy-to-make side dish, light and flavorful (seasoned only with raw oil!), perfect as a side dish but also as a filling for sandwiches or a great topping for pasta or rice, in short, a very versatile recipe! Now hurry to the kitchen to try this fabulous recipe!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for light seasoned eggplants
- 2 purple eggplants (medium-sized striped)
- 9 oz piccadilly cherry tomatoes
- 8 leaves basil (fresh)
- 1 pinch fine salt
- 3 tablespoons extra virgin olive oil
Useful tools
- Parchment paper in sheets
Preparation of light seasoned eggplants
Remove the stem from the eggplants, wash and dry them, slice them to a thickness of about 1/4 inch and arrange the slices on a baking sheet lined with parchment paper, lightly salt them.
Wash and dry the piccadilly cherry tomatoes, cut them in half, then into quarters, and finally into small cubes, put them in a bowl and add a pinch of salt and the torn basil, mix and distribute over the eggplants.
Preheat the oven to 482°F and once hot, bake and cook for 25 minutes, once the eggplants are cooked, remove them from the oven and pour the oil from the recipe over them, enjoy them both hot and cold, enjoy your meal!
Advice
If you like, you can add a sprinkle of pepper before baking.
FAQ (Frequently Asked Questions)
Can I use another type of eggplant?
Yes, other types of eggplants can be used.
