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Baked eggplant

Baked eggplant

Baked Eggplant Recipe of of 24-08-2016 [Updated on 24-08-2016]

Baked aubergines are a very simple side dish to make, very comfortable, light, and vegetarian. The aubergines are cut into slices, then grilled in the oven and seasoned with a sauce of fresh cherry tomatoes, garlic and basil, the dish is therefore healthy and light. As soon as you come out of the oven, just add a grated grated sheep's milk cheese and you will bring an even tastier side dish to the table. After all the recipes with zucchini that I proposed this summer, now I turn to aubergines, my second favorite vegetables, watch out for the next recipes;) Friends from central Italy, I have now read about the earthquake last night, I hope you are all well, a big big hug: *

Method

How to make baked eggplants

Wash the aubergines, trim them and cut them lengthwise into thin slices.
Arrange them on a baking sheet lined with parchment paper (trying not to overlap too much) and season with a drizzle of oil. Bake for 20 minutes in a preheated convection oven at 180 ° C.

Wash the cherry tomatoes, divide them into 4 and season with chopped garlic and basil, salt and oil.

Take the aubergines out of the oven, season with the cherry tomatoes and put them back in the oven for another 10 minutes, again at 180 ° C.

Your baked aubergines are ready: let them cool, sprinkle them with grated caciotta and serve.

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