Vegan Baked Eggplant With Herbs Recipe
Italian cuisine · 440 calories
About this recipe
A delicious and simple vegan dinner featuring tender baked eggplant infused with olive oil and aromatic herbs. Perfect for solution seekers looking for a healthy and satisfying meal.
Ingredients
- 250 g Small-Purple Brinjal (Baingan)
- 5Ltr Vittorio Pomace Olive Oil
- 1 pc (50 g) On1Y Pepper Grinder
- 1 pc (10 g) On1Y Oregano Dried Herb
- 25 g Parsley
- 100 g Catch Sprinklers - Iodized Table Salt
Instructions
- 1. Wash and dry the eggplants thoroughly, then remove the stems.
- 2. Leave the eggplants whole and unpeeled. Make a slit along the length of each eggplant, cutting only halfway through.
- 3. In each slit, drizzle 1 tablespoon of olive oil and sprinkle 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and a pinch of dried oregano.
- 4. Gently press the eggplants together to close the slits slightly, then rub the entire surface of each eggplant with olive oil.
- 5. Grease an 11 x 7-inch baking dish with olive oil and place the eggplants inside.
- 6. Bake the eggplants in a preheated oven at 375°F (190°C) for about 30 minutes, or until they are tender and the skin is slightly wrinkled.
- 7. Remove the eggplants from the oven and let them cool for a few minutes before serving. Garnish with fresh parsley for added flavor.