The light baked eggplants, tasty and light, can be consumed as a side dish and used in the preparation of numerous dishes [example: light eggplant cream].
The eggplants, rich in water and fiber, are a vegetable suitable for tasty preparations.
In season from June to September.
Choose eggplants with a green stem and firm to the touch, with smooth and taut skin without bruises, and a uniform color regardless of the variety, shape [round or oval], and color [purple, black, white, red, striped].
An excellent versatile side dish also for the preparation of:
• seasoned eggplants;
• golden eggplants;
• gratinated eggplants;
• stuffed eggplants;
• eggplants alla norma;
• eggplants parmigiana or pizzaiola style.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 4 small or medium eggplants
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
Suggested Tools
- 1 Knife
- 1 Cutting Board
- Paper Towels kitchen
- 1 Baking Sheet 10×11 inches
- 1 sheet of parchment paper
Preparation
Watch the Instagram reel → HERE.
The good result of the recipe strongly depends on the freshness and quality of the vegetable.
Thoroughly wash the eggplants with the skin on and cut them in half lengthwise, including the stem.
Deeply score the flesh of the eggplants with a knife, making diagonal checkerboard cuts.
Season the flesh of the eggplants with a handful of salt and turn them over on sheets of kitchen paper towels.Let them rest for about half an hour if you are not in a hurry; otherwise, it is enough to pat the flesh dry.
Grind the pepper on the flesh of the eggplants.
Line a baking sheet or a tray with a sheet of parchment paper.
Place the eggplants with the flesh facing up.Briefly preheat the oven.
Bake at 350°F for 40 minutes in a fan oven.
Plate.Your baked eggplants are ready.
Enjoy your meal!
An excellent versatile side dish also for the preparation of:
• light eggplant cream
use the flesh of the light baked eggplants as a substitute for the boiled eggplant flesh to prepare the quick light eggplant cream.• seasoned eggplants
remove the eggplants from the oven, season to taste with garlic and roughly chopped red chili peppers, mint or parsley, vinegar, and extra virgin olive oil.• golden eggplants
remove the eggplants from the oven, brush the flesh with a drizzle of extra virgin olive oil, then bake again until golden.• gratinated eggplants
remove the eggplants from the oven, brush the flesh with a drizzle of extra virgin olive oil and finish with a tablespoon of whole wheat breadcrumbs, then bake until gratin.• stuffed eggplants
remove the eggplants from the oven, scoop out the flesh with a spoon and use it along with other ingredients [pasta, rice, couscous, or meat, fish, cheese, vegetables, etc.] to stuff the eggplants, then bake again for the time required by the used ingredients.• eggplants alla norma
remove the eggplants from the oven, spread some homemade tomato sauce on the flesh, grate the salted ricotta and finish with basil leaves.• eggplants parmigiana or pizzaiola style
remove the eggplants from the oven, spread some homemade tomato sauce on the flesh, add the mozzarella and top with a tablespoon of tomato sauce, a tablespoon of grated cheese [caciocavallo or grana or parmesan], and a tablespoon of whole wheat breadcrumbs [optional], then bake again until the mozzarella is melted and the surface is gratinated.
Notes
Hyperglycemia, prediabetes and diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all the nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and combinations indicated in your meal plan.
***
DO NOT COPY AND PASTE MATERIAL FROM THE BLOG in general and particularly ON SOCIAL PROFILES AND GROUPS [photos, ingredients, procedure – NOT EVEN IN SUMMARY FORM]: it is correct to share your photos of executed recipes by providing the source, i.e., linking the blog where the full recipe can be read.
FOR COPYRIGHT REASONS AND ALSO FOR THE HARD WORK BEHIND IT.
Thank you.
