| roasted and marinated eggplants with herbs |
Cuisine: Mediterranean
Ingredients
Ingredients for roasted eggplants
- 3 small eggplants, sliced in cubes
- Olive oil
- Salt
- Pepper
Ingredients for marinade
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh coriander
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
- Preheat oven to 220°C/430°F and line a baking tray with aluminum foil. Scatter the eggplant cubes over the tray and drizzle olive oil over them. Season the eggplant cubes with salt and pepper and roast for 10 to 15 minutes until completely soft inside and golden on the outside.
- Prepare the marinade while the eggplants are cooking. As soon as they are reading, place them in a big bowl with the marinade and toss to coat all the eggplant cubes with the marinade. Set aside to cool down to room temperature and let marinate for 2 hours. Serve topped with some more parsley and coriander at room temperature.
Notes
RECIPE SLIGHTLY ADAPTED FROM: Ottolenghi's Marinated aubergine with tahini and oregano from Ottolenghi The Cookbook
STORAGE: Leave the marinated eggplants at room temperature for up to four hours. Store in the fridge if needed until ready to serve, but make sure to take them out of the fridge two hours before serving so that they're back at room temperature
STORAGE: Leave the marinated eggplants at room temperature for up to four hours. Store in the fridge if needed until ready to serve, but make sure to take them out of the fridge two hours before serving so that they're back at room temperature
Recipe by Savormania at http://www.savormania.com/en/roasted-and-marinated-eggplants-with-herbs/