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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.
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.

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Ingredients

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

Ingredients

Steps

1
Done

Cut the eggplants lengthwise in half, then make deep grooves into their pulp using a fork.

2
Done

Season them with salt, pepper, and chili flakes.

3
Done

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
Done

Add the garlic cloves to a mortar, season with salt and crush them. Add the remaining olive oil and mix it in.

5
Done

Use this mixture to coat the baked eggplants, then bake for 15 minutes more at 380⁰F/190⁰C.

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Nutritional Chart

158 kcal
Calories
3 g
Protein
11 g
Fat
16 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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