Vida Recetas Editorial
The eggplant is one of the most versatile and healthy vegetables in Mediterranean cuisine. This baked eggplant recipe is perfect for those looking for a vegetarian, light, and flavorful dish. Originating from Italian and Spanish tradition, this preparation highlights the natural flavor of the eggplant with a dressing of garlic, parsley, and olive oil.
Baking at 200°C caramelizes the natural sugars in the eggplant, achieving a creamy texture inside and golden outside. The cuts in the flesh allow the dressing to penetrate deeply, enhancing every bite. It's ideal as a side for meats, pasta, or as a main course with rice.
Prep
60 min
Cook
50 min
Servings
4
Calories
30 kcal
Preheat the oven to 200º heat up and down.
In a mortar, mash the garlic with the parsley, then add the olive oil and set aside.
Remove the stem from the eggplants and then make a longitudinal cut by dividing each eggplant in two.
With a knife, make horizontal and vertical incisions in the flesh of the eggplant, apply salt to it.
Bathe the the eggplants with the room you have reserved, bake at 200º for 50 minutes or until golden brown.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is 50 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
