Baked Eggplant with Vinaigrette

Deborah Dana
Baking the eggplant this way results in a caramelized exterior and a soft interior. It pairs wonderfully with a vinaigrette.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 2 eggplants
  • 2 tablespoons salt
  • 1/4 cups olive oil
  • 1 lime
  • salt, and pepper to taste
  • 4 sprigs thyme
Preparation
1h
0 mins
Low
  • Preheat the oven to 200 degrees Celsius and prepare a baking tray with vegetable spray or olive oil.
  • Cut the eggplants in half and, using a sharp knife, make scores to create a diamond or crosshatch pattern.
  • Add salt and let sit for half an hour so the salt can absorb the moisture from the eggplants.
  • Squeeze the eggplants to remove excess water and dry them with paper towels.
  • Drizzle a little olive oil on the flesh side of the eggplant and place them on thyme sprigs, cut side down, on the baking tray.
  • Bake for 1 hour.
  • Serve with a vinaigrette of olive oil, lemon, and salt.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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