Garlic-stuffed roasted eggplant is a delightful dish that combines the creamy texture of roasted eggplant with the bold flavor of garlic. Here’s a simple recipe for you:
Ingredients:
- 2 medium-sized eggplants
- 6-8 cloves of garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Optional: chopped fresh herbs such as parsley or basil for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 400Β°F (200Β°C).
- Prepare the Eggplants: Wash the eggplants and cut them in half lengthwise. Using a sharp knife, score the flesh of each half in a crisscross pattern, being careful not to cut through the skin. This helps the eggplant cook evenly and allows the garlic mixture to penetrate.
- Make the Garlic Mixture: In a small bowl, mix together the minced garlic, olive oil, salt, and pepper.
- Stuff the Eggplants: Spoon the garlic mixture evenly onto the cut side of each eggplant half, pressing it into the slits you made with the knife.
- Roast the Eggplants: Place the stuffed eggplant halves on a baking sheet lined with parchment paper, cut side up. Roast in the preheated oven for about 30-40 minutes, or until the eggplants are tender and the garlic is golden brown and fragrant.
- Serve: Once the eggplants are done, remove them from the oven and let them cool for a few minutes. Garnish with chopped fresh herbs if desired, and serve hot.
Enjoy your delicious garlic-stuffed roasted eggplant as a flavorful side dish or a light vegetarian main course!
