Roasted Eggplants with Garlic

  • Difficulty: Medium
  • 35 minutes
  • 4 servings
Roasted Eggplants with Garlic

These hot and garlicky roasted eggplants can be served as a vegetarian stand-alone course, but they can also make for a delicious side-dish. If you don’t have anything against dairy products, you can serve them garnished with yogurt and sprinkle them with chopped parsley.

Ingredients

2 eggplants
salt
pepper
1 teaspoon chili flakes
3 tablespoons of olive oil
8 garlic cloves

Steps

  1. Cut the eggplants lengthwise in half, then make deep grooves into their pulp using a fork.
  2. Season them with salt, pepper, and chili flakes.
  3. Line a baking dish with parchment paper and transfer the eggplants to it. Sprinkle them with 1 tablespoon of olive oil, then bake for 15 minutes at 360⁰F/180⁰C.
  4. Add the garlic cloves to a mortar, season with salt and crush them. Add the remaining olive oil and mix it in.
  5. Use this mixture to coat the baked eggplants, then bake for 15 minutes more at 380⁰F/190⁰C.

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