Roasted Eggplants
Description
A delicious appetizer for any gathering. Baked eggplants are not only tasty but also a healthy dish, since they require a minimal amount of vegetable oil (or none at all) to prepare. You can add any spices, herbs, or vegetables. The finished eggplants can be served after cooling or while still slightly warm.
Instructions
- 1
Step 1
1. Wash the eggplants thoroughly under running water.
- 2
Step 2
2. Trim off the tails and, with a sharp knife, slice each one into rounds (0.4–0.7 cm thick).
- 3
Step 3
3. Arrange the eggplants in a single layer on parchment paper and salt each one.
- 4
Step 4
4. Leave the eggplants for 20–30 minutes; during this time the bitterness will drain out.
- 5
Step 5
5. Droplets will form on the surface; wipe them off with a paper towel.
- 6
Step 6
6. Place the eggplants in a baking dish or on a baking sheet, and brush each piece with vegetable oil.
- 7
Step 7
7. Place the eggplants in an oven preheated to 175–180 degrees for half an hour (approximately).
- 8
Step 8
8. Carefully transfer the eggplants to a plate and serve after a few minutes, or let cool completely.