Whole Baked Eggplants, seasoned for a tasty side dish that goes well with everything or a light vegetable main dish. An easy and quick recipe, a side dish to serve at room temperature, we can prepare it in advance and it’s ideal for accompanying a nice barbecue of meat or fish, we can also serve it as an appetizer. The baked whole eggplant is very versatile, and we can season it with oil, vinegar, and various herbs to give it plenty of flavor.
But now let’s head to the kitchen and I’ll show you how to prepare Whole Baked Eggplants
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 3
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 3 eggplants
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste chopped parsley (or mint, basil)
- to taste vinegar
Tools
- 1 Salad bowl
- 1 Baking tray
- 1 Parchment paper
Steps
Let’s start preparing
Let’s start preparing the whole baked eggplants: wash the eggplants, pat them dry with paper towels and pierce them with a fork.
Line a baking tray with parchment paper, place the eggplants on top and bake them in a preheated oven at 356°F until they are soft and withered.
Let the eggplants cool slightly, peel them, cut the flesh into strips, and season them with a drizzle of extra virgin olive oil, add the garlic and some chopped parsley or mint leaves or basil and a splash of vinegar if desired.
Mix the seasoned eggplants, let them rest in the fridge covered with plastic wrap for a few hours and serve.
And enjoy your meal!!
Marge’s Tips
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