Ingredients Serves 3
- 3 eggplants
- 1 tsp salt
- 2-3 tbsp olive oil
- 2 cloves garlic
- 1 tsp dried thyme
- 1/3 tsp black pepper
- 2-3 stems parsley
For this recipe choose young medium sized eggplants as they are less bitter and require less time for baking.
Rinse the eggplants, cut them in half lengthwise. Using a tip of a knife, make several parallel diagonal cuts into the flesh. Rotate the eggplant and make another cuts to make cross-hatch pattern.
Massage the eggplants with salt and set them aside for at least 30 minutes to let them release liquid.
Slightly squeeze salty juice out of eggplant halves. Generously brush them with the olive oil, sprinkle with finely chopped garlic, dried thme and ground black pepper.
Place the eggplants into preheated to 400F/200C degrees oven and bake for 30-40 minutes (depending on the eggplants size) until soft. Serve hot or cold, garnished with chopped parsley.