Baked Eggplant with Vinaigrette

Name: Baked Eggplant with Vinaigrette
Prep time: 60 min
Yield: 2
Cuisine: Griega
Ingredients: 2 eggplants; 2 tablespoons salt; 1/4 cups olive oil; 1 lime; salt, and pepper to taste; 4 sprigs thyme

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

Published: 25-06-2013

Preparation

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.

At the moment, this recipe does not have nutritional information.

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Tips

Let the eggplants marinate with a little salt; it helps reduce their bitterness. It's ideal to work with fresh eggplants.

Baked Eggplant with Vinaigrette

Ingredients

Preparation

Nutritional information

Presentation

Tips

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