Whole baked eggplants is the basic recipe to start with for preparing other tasty dishes featuring eggplants: meatballs, risottos, creams, and bruschettas. There’s almost nothing to do. Wash them, dry them well, rub them with a little oil, and place them on a tray. Oven. Set the timer. Check halfway through cooking and that’s it. When the baked eggplants are ready, cut them in half, scoop out the flesh, and use it as you like. However, I’ll leave you some ideas here.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 eggplants
- to taste extra virgin olive oil
Tools
- 1 Baking Dish oven
- 1 Mat reusable parchment paper
Steps
Preheat the oven to 350°F. Wash the eggplants, dry them, coat them well all around with a little extra virgin olive oil, and place them in a baking dish. Bake the eggplants for 30/35 minutes, turning them halfway through. They will be cooked when pressing them slightly, you feel them give in because they are softened. Once ready, let them cool briefly, then cut them in half, scoop out the flesh, and use it as desired.
