Baked eggplants with garlic and herbs
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 258, total fat 21 G., saturated fats 3 G., proteins 3 G., carbohydrates 18 G., fiber 9 G., cholesterol 0 mg, sodium 876 mg, sugar 10 G.
Calories 258, total fat 21 G., saturated fats 3 G., proteins 3 G., carbohydrates 18 G., fiber 9 G., cholesterol 0 mg, sodium 876 mg, sugar 10 G.
Baked eggplant is tossed with aromatic walnut oil, garlic, onion, and chopped fresh parsley to create a simple yet delicious Middle Eastern-inspired side dish. Before baking, season the eggplant with salt and drain to remove any bitterness. Blend any remaining baked eggplant in a blender and serve as an appetizer with crackers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large eggplants (1.3 kg), peeled and cut into 4 cm pieces.
- 2 tablespoons coarse salt
- Half a medium shallot
- 1 clove of garlic
- 0.5 cups tightly packed parsley
- 2 tablespoons walnut oil
- 1/4 cup extra-virgin olive oil + more as needed
- 0.5 tsp freshly ground black pepper
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Cooking the dish according to the recipe:
- Place the eggplant pieces in a large colander and sprinkle with 2 tablespoons of coarse salt. Place in the sink for about 30 minutes to allow excess water to drain.
- Preheat oven to 220°C. Place the baking sheet in the oven and preheat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic and set aside on a board. Chop the parsley, then combine the herbs with the onion and garlic and chop. Toss in a serving bowl with the walnut oil.
- Season the peeled eggplants with salt and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Place the eggplants on the baking sheet and return to the oven.
- Bake until tender but firm and golden brown, about 30 minutes. Remove from the oven and sprinkle with garlic and herbs. Serve immediately or let cool to room temperature.
Eggplant appetizer:
Puree the remaining eggplant in a food processor and serve as a dip with vegetables, pita bread, or crackers.
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