Baked eggplant
Baked eggplant is a go-to recipe when you're looking for something easy, quick, and incredibly satisfying.
Servings: 4 people
Ingredients
- 2 eggplants
- 1 tbsp coarse salt
- ½ tsp chili flakes
- ½ cup breadcrumbs
- ½ grated Parmesan cheese
- 1 sprig thyme
- 1 sprig basil
- 1 sprig parsley
- ½ can tomato passata
- 2 tbsp olive oil
- salt
Instructions
- Remove the stem from the eggplants.
- Slice the eggplants in half lengthwise.
- Use a knife to score the flesh of the eggplants with deep cuts.
- Rub coarse salt onto the scored flesh of the eggplants and let them rest for 10-15 minutes.
- After resting, use a knife or spoon to scoop out the flesh of the eggplants.
- Finely chop the herbs and mix them with the breadcrumbs to create a well-combined mixture.
- In a large skillet, heat one tablespoon of olive oil over medium heat.
- Add the tomato passata and cook for a few minutes until it starts to thicken slightly.
- Place the eggplants in the skillet, skin side up, and cook for a few minutes.
- Flip the eggplants over, and use a spoon to evenly distribute the tomato sauce over the flesh.
- Season with salt and chili flakes to taste.
- Generously sprinkle the breadcrumb and herb mixture over the eggplants.
- Transfer the eggplants to a high-sided baking dish, placing them skin side down.
- Sprinkle the top with plenty of grated Parmesan and fresh basil leaves.
- Drizzle with a bit of olive oil and bake at 200°C/395°F for 20 minutes.
- Serve the eggplants hot and enjoy!
Nutrition
Calories: 174kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.1mg | Sodium: 1854mg | Potassium: 561mg | Fiber: 8g | Sugar: 9g | Vitamin A: 187IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 1mg