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Deborah

Deborah Dana
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Recipe of Baked Eggplant with Vinaigrette
Deborah Dana
Deborah

Deborah Dana
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Recipe of Baked Eggplant with Vinaigrette
Recipe

Baked Eggplant with Vinaigrette

1 h
Easy
41
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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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Ingredients

2 servings
  • 2 pieces of eggplant
  • 2 spoonfuls of Salt
  • 1/4 of Cup of olive oil
  • 1 piece of green lemon
  • Salt and pepper to taste
  • 4 branches of thyme

    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.

    PRESENTATION

    They are served with the lemon vinaigrette.

    TIPS

    Leave the aubergines marinating with a little salt, help them taste less bitter. It is ideal to work with fresh aubergines.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    0.2
    kcal
    0.0%
    Carbohydrates
    0.0
    g
    0.0%
    Proteins
    0.0
    g
    0.0%
    Lipids
    0.0
    g
    0.0%
    Fiber
    0.0
    g
    0.0%
    Sugar
    0.0
    g
    0.0%
    Cholesterol
    0.0
    mg
    0.0%
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