Roasted Eggplant
Serves 1
Directions
- 1Wash the eggplants and pat them dry with a kitchen towel.
- 2Wash the eggplants and pat them dry with a kitchen towel.
- 3Wash the eggplants and pat them dry with a kitchen towel.
- 4Cut the eggplant into discs.
- 5Cut the eggplant into discs.
- 6Cut the eggplant into discs.
- 7Arrange them on a baking tray lined with parchment paper.
- 8Arrange them on a baking tray lined with parchment paper.
- 9Arrange them on a baking tray lined with parchment paper.
- 10Brush with extra virgin olive oil and season with salt and black pepper.
- 11Brush with extra virgin olive oil and season with salt and black pepper.
- 12Brush with extra virgin olive oil and season with salt and black pepper.
- 13Roast the eggplant for about 20-25 minutes at 430°F or 220°C.
- 14Roast the eggplant for about 20-25 minutes at 430°F or 220°C.
- 15Roast the eggplant for about 20-25 minutes at 430°F or 220°C.
- 16While the eggplant is roasting, prepare the chimichurri sauce.
- 17While the eggplant is roasting, prepare the chimichurri sauce.
- 18While the eggplant is roasting, prepare the chimichurri sauce.
- 19Combine finely minced garlic, finely chopped parsley, red pepper flakes, dried oregano, salt, extra virgin olive oil and red wine vinegar in a bowl and whisk.
- 20Combine finely minced garlic, finely chopped parsley, red pepper flakes, dried oregano, salt, extra virgin olive oil and red wine vinegar in a bowl and whisk.
- 21Combine finely minced garlic, finely chopped parsley, red pepper flakes, dried oregano, salt, extra virgin olive oil and red wine vinegar in a bowl and whisk.
- 22Drizzle the chimichurri sauce on the roasted eggplants while they are still warm.
- 23Drizzle the chimichurri sauce on the roasted eggplants while they are still warm.
- 24Drizzle the chimichurri sauce on the roasted eggplants while they are still warm.
Ingredients
- eggplant
- eggplant
- eggplant
- olive oil
- olive oil
- olive oil
- salt
- salt
- salt
- pepper
- pepper
- pepper
- garlic
- garlic
- garlic
- parsley
- parsley
- parsley
- red pepper flakes
- red pepper flakes
- red pepper flakes
- oregano
- oregano
- oregano
- salt
- salt
- salt
- olive oil
- olive oil
- olive oil
- red wine vinegar
- red wine vinegar
- red wine vinegar