Although eggplants aren’t my favourite vegetable, I am always willing to try new recipes especially as a new greengrocer had opened up close-by and was selling the most delectable looking eggplants the other day. It gave me the incentive to try this recipe which I had been looking at for a while.
Sometimes it is really nice to have a different vegetable with an ordinary meal, or perhaps on its own, or with a little salad, as a supper dish. We really enjoyed the flavour and texture of this meal.
2 medium eggplants (aubergines)
6 tablespoons olive oil
Sea salt and freshly ground black pepper
Juice of 1 medium lemon
6 large garlic cloves, minced or chopped finely
Cut the eggplants in half lengthwise.
Using a sharp knife, cut slashes into the flesh taking care not to cut through to the skin. Put the halves onto a baking tray.
Peel the garlic cloves. Crush the garlic and mix it with 2 spoons of olive oil and the lemon juice until you have a sauce.
Drizzle the remaining oil over the eggplants. Use your fingers to get the oil between the slashes. Grind pepper on to the eggplant halves and sprinkle salt on them.
Bake the eggplants at 350° for 20 minutes and then add the garlic sauce. Bake for another 25 minutes. Baking will depend on the size of your eggplants; leave for a further ten minutes if necessary.
The key to making this recipe extra delicious is to roast it until it’s really tender and golden. When in doubt, leave to roast a little longer.
This was a very tasty supper dish. Next time I cook it, I will probably add the lemon zest to the sauce to give it a more lemony flavour.
Recipe adapted from Cooking without Limits.