Light seasoned eggplants are an easy-to-make side dish, light and tasty (seasoned with oil only when served!), perfect as a side dish but also as a filling for sandwiches or a great dressing for pasta or rice, in short, a very versatile recipe! Now head 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 the light seasoned eggplants
- 2 purple eggplants (medium-sized, striped)
- 1 cup 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 the light seasoned eggplants
Remove the stems from the eggplants, wash and dry them, slice them to a thickness of about 1/4 inch, and place 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 spread over the eggplants.
Preheat the oven to 482°F and once hot, bake and cook for 25 minutes, once cooked, remove the eggplants and pour the oil over them as per the recipe, enjoy them either hot or cold, bon appétit!
Advice
If you like, you can add a sprinkle of pepper before baking.
FAQ (Frequently Asked Questions)
Can I use a different type of eggplant?
Yes, other types of eggplants can be used.
