Split eggplants are a side dish as simple as they are good, perfect for accompanying meat and cheese main courses, but I assure you that they are also delicious simply on a slice of toasted bread.
Neapolitan eggplants, which are long and slender, are the best for making this dish, and thanks to the seasoning with cherry tomatoes, oil, salt, oregano, and basil, the final flavor will be very similar to funghetto-style eggplants which are fried.
They are called “split eggplants” because, in the version where the eggplants are not sliced but simply halved lengthwise, the flesh is scored to allow the seasoning to penetrate well inside.
However, today I’m making my grandmother’s version where the eggplants are sliced and then seasoned.
Now take a minute to read the recipe and then… let’s cook and eat!!
See also
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.2 lbs eggplants (Neapolitan)
- 7 oz cherry tomatoes
- 1 clove garlic (in skin)
- as needed extra virgin olive oil
- as needed dried oregano
- A few leaves basil (fresh)
Tools
- 1 Knife
- 1 Baking Pan
- 1 Parchment Paper
- 1 Peeler
Steps
Preparing split eggplants is very simple and will take just a few minutes, and while they bake in the oven you can focus on something else, perhaps preparing the main course that your eggplants will accompany.
After washing and drying the eggplants, trim them and with the help of a peeler remove the skin only in two parts, opposite each other.
Cut the long eggplants in half, to make them smaller, and slice them lengthwise into slices half a centimeter thick.
Score the flesh of each eggplant slice and place them in the baking tray lined with parchment paper and season with generous amounts of extra virgin olive oil, salt, and dried oregano.
Bake the eggplants in a preheated static oven at 392°F for 20-25 minutes, turning them halfway through cooking.
Once out of the oven, transfer the split eggplants to a serving plate and serve them with some fresh bread 😉.
