Baking the eggplant in this way gives a caramelised result on the outside and soft on the inside. It is exquisite with a vinaigrette.
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Ingredients2 portions
Preparation
Preheat the oven to 200 degrees Celsius and prepare a baking tray with vegetable spray oil or olive oil.
The eggplants are cut in half and with a sharp knife they are scratched to obtain a diamond or cat pattern.
Add the salt and leave for half an hour so that the salt absorbs moisture from the aubergines.
Aubergines are squeezed to remove surplus water and dried with blotting paper towels.
Put some olive oil on the eggplant side of the meat and place it on the thyme branches face down on the baking sheet.
Bake for 1 hour.
They are served with a vinaigrette of olive oil, lemon and salt.
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