Eggplants roasted in a skillet without oil
Description
The appetizer is quick and easy to prepare. This aromatic eggplant dish with a piquant flavor can be made without a drop of oil. This option will appeal to those who follow a diet, adhere to vegetarianism, or veganism. Choose herbs to your taste. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Choose young eggplants without hard seeds inside.
- 2
Step 2
Wash the eggplants in water and trim off the stems. Cut each one vertically in half and salt. Let stand for 10–15 minutes.
- 3
Step 3
Then score the flesh with lengthwise crisscross cuts, but do not cut all the way through.
- 4
Step 4
Heat a cast-iron or nonstick skillet on the stovetop and place the eggplant halves on it. Cover them with a weight on top—a pot or a wide, heavy container—so they brown better. Cook for about 3–4 minutes. The flesh should cook through.
- 5
Step 5
Then flip them to the other side and place the weight on top again. The only downside to baking them this way is that the flesh may stick to the bottom of the container. Bake the eggplants for another 4–5 minutes.
- 6
Step 6
Peel the garlic, press it into a small bowl or ramekin, or dice it into small cubes. Rinse the parsley, chop it finely, and add it to the garlic. Sprinkle in the seasoning and mix.
- 7
Step 7
Rub the hot eggplants with the garlic mixture and let them cool for 10-15 minutes.
- 8
Step 8
Serve the fragrant eggplants. This dish contains not a drop of oil, so it can easily be considered diet-friendly.