Get ready to unlock the secrets of the Mediterranean with our mouth-watering recipe for Roasted Eggplants with Fresh Herbs! This game-changing dish is a symphony of flavors and textures, with tender, caramelized eggplants infused with the richness of olive oil, garlic, and a sprinkle of fresh parsley and basil. With its impressive presentation and effortless elegance, this recipe is sure to become a staple in your kitchen. And the best part? It's incredibly easy to make! So, what are you waiting for? Dive in and discover the magic of roasted eggplants for yourself.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 large eggplants
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the eggplants, allowing them to become tender and caramelized.
- While the oven is preheating, prepare the eggplants. Rinse them under cold water to remove any dirt, then pat them dry with a clean towel. Cut each eggplant in half lengthwise, creating two long halves for each eggplant.
- Using a sharp knife, score the flesh of the eggplants in a crisscross pattern. Be careful not to cut through the skin. This scoring will help the eggplants absorb the olive oil and seasonings, enhancing their flavor.
- In a small bowl, combine the minced garlic with the olive oil. Stir well to ensure the garlic is evenly distributed in the oil.
- Brush the garlic-infused olive oil generously over the cut sides of the eggplants. Make sure to cover the flesh thoroughly, as this will help with flavor and browning.
- Sprinkle salt and pepper over the eggplants to taste. Adjust the seasoning according to your preference, but be mindful not to over-salt.
- Place the prepared eggplants cut side up on a baking sheet lined with parchment paper. This will help prevent sticking and make for easier cleanup.
- Roast the eggplants in the preheated oven for about 30-35 minutes, or until the flesh is golden brown and tender. You can check for doneness by piercing the flesh with a fork; it should be soft and easily pierced.
- While the eggplants are roasting, prepare the fresh herbs. Rinse the parsley and basil under cold water, then pat them dry with a paper towel. Remove the leaves from the stems and chop them finely.
- Once the eggplants are done roasting, remove them from the oven and let them cool for a few minutes. This will make them easier to handle.
- Before serving, sprinkle the chopped fresh parsley and basil over the roasted eggplants, adding a burst of color and freshness to the dish.
- Serve the roasted eggplants warm as a side dish or as a main vegetarian entree. Enjoy the Mediterranean flavors!
Tips
- To ensure the success of this recipe, remember to:* Preheat your oven to the ideal temperature of 400°F (200°C) to achieve that perfect caramelized crust on the eggplants. * Don't skip the scoring step - it's crucial for the eggplants to absorb all the flavorful goodness of the olive oil and seasonings. * Be generous with the garlic-infused olive oil, as it's the key to bringing out the rich, savory flavors of the dish. * Don't over-salt, as the eggplants can quickly become too salty. Taste as you go and adjust the seasoning to your liking. * Let the eggplants cool for a few minutes before serving to make them easier to handle and to prevent burns.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 8g
Protein: 2g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
