(32 votes)
Loading ...
All the fittings our dishes do not always have to be potato. We can serve a wonderful vegetable accompaniment based on eggplant, like the one we show you today.
What is going to take us the longest is going to be chopping it up. The oven will take care of the rest. It will not lack flavor because we will put garlic and oregano.
Don't forget to turn on the grill a few minutes at the end of baking. This way it will be crispy and with a great golden color.
I leave here other recipes with the eggplant as the protagonist. Surely you also like: Aubergine appetizer with natural tomato, Eggplant lasagna and pasta y Eggplant stuffed with cheese
Baked eggplants
A light garnish for any meat or fish dish
- ascen jimenez
- Kitchen: cuisine
- Recipe type: vegetables
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1 large eggplant
- 1 garlic clove
- 2 tablespoons of breadcrumbs
- 1 teaspoon oregano
- Sal Island
- Extra virgin olive oil
Preparation
We wash and dry the eggplant well.
We remove the part of the stem and the rest we cut into cubes.
We preheat the oven to 190º
We put our aubergine pieces in a baking dish covered with baking paper.
We add the garlic clove, with the skin, and clicked.
Sprinkle the breadcrumbs, oregano and salt over the aubergine. We mix with a spoon.
We put a few drips of extra virgin olive oil on the surface and mix.
Bake at 190º for 20 minutes. Now we turn on the grill function and we have it in the oven for another 5 minutes, until we see that it begins to brown.
More information - Aubergine appetizer with natural tomato, Eggplant lasagna and pasta y Eggplant stuffed with cheese