Marinated Eggplants

Name: Marinated Eggplants
Ingredients: 2 eggplants, halved length wise; salt and ground black pepper; 60 ml (4 tablespoons) olive oil; 2 garlic cloves, finely chopped; 30 ml (2 tablespoons) fresh parsley, finely chopped; 15 ml (1 tablespoon) fresh thyme leaves; 10 ml (2 teaspoons) fresh lemon juice

I enjoyed these marinated eggplants as part of a Tapas meal in Barcelona. The trick is to marinate the eggplants with olive oil, herbs and garlic for at least 2 hours before roasting. It was served at room temperature with a squeeze of fresh lemon juice and plenty of bread.

Published 19 September 2020

Method

Make 3 to 4 slashes in the eggplants. Season the eggplant with salt and pepper and sprinkle with the olive oil, parsley and thyme. Turn it cut side down into a baking dish and cover it with plastic wrap. Marinate at room temperature for 2 hours.
Pre-heat the oven to 180 ¢ªC (350¢ªF). Roast the eggplants for 45 minutes. Turn the eggplants cut side up and baste with the cooking juices. Sprinkle with the lemon juice. Return to the oven and cook for 15 minutes.
Serve warm accompanied with lots of crusty bread.